Simple, soft, and satisfyingly sweet—Cool Whip Cookies offer a shortcut to homemade bliss with just four ingredients. Whether you need a quick batch of cookies for a party, want to bake with kids, or simply crave something fresh from the oven, this recipe promises minimal fuss and maximum enjoyment. Let’s explore everything you need to know to create, customize, and enjoy these delightful cookies.
Why Make Cool Whip Cookies?
Making cookies with Cool Whip isn’t just a clever hack—it’s a kitchen game-changer. Cool Whip adds a creamy, airy texture that syncs perfectly with cake mix, forming a cookie that’s both soft and pillowy. Only four basic ingredients stand between you and a batch of these treats. No mixer is required. No complicated steps. Just stir, roll, and bake.
Cool Whip cookies are also endlessly adaptable. Any flavor of cake mix works. You can use chocolate for a fudgy twist, lemon for zing, or strawberry for something playful. With these cookies, the possibilities are as open as your pantry.
Ingredients for Cool Whip Cookies
Gather these items to get started. Each one plays a specific role in the final cookie’s taste and texture.
| Ingredient | Purpose | Tips |
|---|---|---|
| Cake Mix (1 box, 15oz) | Foundation and flavor | Any variety works |
| Cool Whip (8oz) | Adds lightness and moisture | Regular or light is fine |
| Egg (1 large) | Binds everything together | Room temperature preferred |
| Powdered Sugar | Coates for a delicate, sweet, crinkled finish | For rolling the dough balls |
What Kind of Cake Mix Can You Use?
Virtually any box of cake mix will work. Chocolate, white, lemon, red velvet, funfetti, even spice cake. Just stick to the standard 15-16 ounce size—you’ll get the right dough consistency and classic cookie chew.
Step-by-Step Instructions
Mixing the Dough
- Prep Your Workspace: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Combine Main Ingredients: In a large bowl, dump in the cake mix, Cool Whip, and egg. Stir briskly until no dry streaks remain and the dough looks sticky and glossy.
- Chill for Manageability: If the dough seems too sticky to work with, chill in the fridge for 20–30 minutes. This step isn’t mandatory but makes forming the dough balls easier.
Shaping the Cookies
- Prepare Powdered Sugar: Pour about a cup of powdered sugar into a shallow bowl.
- Scoop and Roll: Use a medium cookie scoop or spoon to portion the sticky dough—about 1½ tablespoons per cookie. Drop each ball into the powdered sugar and toss gently so it’s coated all over.
- Space Out on Sheets: Place each coated dough ball on the prepared baking sheet. Leave about two inches between cookies, as they’ll spread while baking.
Baking
- Bake Time: Slide the tray into your preheated oven and bake for 10–12 minutes. The cookies should look set around the edges with crackly, soft-looking tops.
- Cooling Off: Leave the cookies on the sheet for five minutes; they’ll firm up a little as they cool. Transfer to a wire rack and let them finish cooling completely.
Tips and Techniques for Success
Small adjustments can make the baking experience smoother. Here are ideas that help every batch turn out just right.
- Sticky Dough Solutions: Chilling solves stickiness; you can also spritz your hands with non-stick spray before rolling.
- Even Coating: If the powdered sugar clumps, swap in a new batch halfway through rolling.
- Perfect Consistency: Don’t overbake. These cookies are supposed to be soft and a little gooey in the center.
- Uniform Size: Use a cookie scoop for consistent sizing. Even cookies bake more evenly and look more appealing.
- Batch Baking: Work in stages. Scoop all the dough, then roll them all in sugar, then bake.
Flavor Variations and Custom Ideas
This recipe is a blank canvas for creativity. Mix and match flavors, textures, and colors to suit your mood or any occasion.
- Chocolate Lovers: Use devil’s food cake mix or add mini chocolate chips to the dough.
- Citrus Pop: Lemon cake mix makes a tart, fresh cookie. Add a touch of lemon zest for extra zing.
- Birthday Bash: Try funfetti or white cake mix with rainbow sprinkles. Great for parties with kids.
- Holiday Edition: Red velvet or spice cake for Christmas, or consider green-dyed cookies for St. Patrick’s Day.
- Easter or Spring: Strawberry or lemon base, colored with pastel sprinkles or white chocolate chips.
- Peanut Butter Crunch: Toss in chopped peanut butter cups with yellow cake mix.
Experiment with Glazes: Once cooled, drizzle with a simple icing made from powdered sugar and milk, or sandwich two cookies together with marshmallow fluff.
Storage and Freezing
Cool Whip cookies are just as easy to store as they are to bake.
Storing Cookies
- Short-Term: Keep cookies in an airtight container at room temperature. They’ll stay soft for four to five days.
- Longer-Term: Place in a sealable freezer bag and store in the freezer for up to two months. To thaw, let them rest at room temperature in the bag—this prevents condensation from making them soggy.
Storing Cookie Dough
- Freezing Dough: Scoop and roll dough balls in powdered sugar, then freeze flat on a tray. Once firm, transfer to a freezer bag. The dough balls can be baked directly from frozen—just add a minute or two to the bake time.
Frequently Asked Questions
Can You Substitute Whipped Cream for Cool Whip?
Cool Whip is not the same as homemade whipped cream. Cool Whip is stabilized, has a higher fat content, and contains emulsifiers—this helps keep the cookie structure soft yet chewy. Substituting fresh whipped cream will change the outcome, often resulting in cookies that spread too much and dry out.
Which Cake Mix Flavors Work Best?
Classic choices like chocolate, white, lemon, and red velvet are always hits. Specialty flavors such as carrot, spice, or strawberry also work beautifully. Stay away from angel food or pound cake mixes, as these don’t have the right balance of leavening and moisture for this recipe.
How Can You Add Mix-Ins?
Sprinkles, chocolate chips, crushed candies, or nut pieces can be added to the dough after it’s mixed. Limit mix-in quantities to about half a cup so the cookies maintain their tender bite.
Are These Cookies Gluten-Free?
Most standard cake mixes contain wheat, but you can substitute a gluten-free cake mix and still achieve excellent results. Always check that the Cool Whip and other ingredients you use are certified gluten-free.
Serving Suggestions
Cool Whip cookies are best when shared. Stack them on a platter at parties, pack them in lunchboxes, or send them as edible gifts. Add a glass of milk, mug of coffee, or scoop of ice cream for a quick dessert. You can even crumble extras over sundaes or parfaits.
Cool Whip Cookies are the ultimate low-effort, high-reward treat. The recipe is flexible, forgiving, and full of possibilities. Whether you stick to the classic or play with flavors, you’ll create cookies that are soft, crowd-pleasing, and impossible to resist. Enjoy the magic of baking made simple—one scoop at a time.
Cool Whip Cookies (4-Ingredient Recipe)
These 4-ingredient Cool Whip cookies couldn’t be easier. You use a boxed cake mix. You’ll have irresistible treats. Everyone will love them.
Ingredients
- 1 (8 ounce) tub Cool Whip, thawed
- 1 large egg
- 1 cup powdered sugar (for rolling)
- 1 (15.25 ounce box) box cake mix (flavor of your choice)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper. Set them aside.
- In a large bowl, combine the cake mix, Cool Whip, and egg. Mix until they're well combined. The dough will be sticky, but that's okay.
- Put the powdered sugar in a separate, shallow bowl.
- Use a medium cookie scoop (or a spoon) to scoop out a ball of dough. It should be about 1 tablespoon in size. If the dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes to make it easier to work with.
- Drop the ball of dough into the powdered sugar and roll it around until it's well-coated. Place the cookie dough balls on the prepared baking sheets. Be sure to leave about 2 inches of space between each cookie because they will spread as they bake.
- Bake them in the pre-heated oven for 10-12 minutes or until the edges are set and the tops crackle. They should still be soft in the centers.
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely.
- Enjoy your Cool Whip Cookies! Remember, you can use different cake mix flavors to create different types of cookies. Chocolate, lemon, strawberry, and vanilla are all great choices.