When simplicity meets irresistible sweetness, you get Cool Whip cookies. Baked with only four ingredients, these cookies are fluffy, soft, and perfectly sweet. Whether you’re new to baking or just craving something quick and delightful, this Cool Whip cookie recipe covers it all. Here, you’ll find every detail—from ingredient choices to storage tips—outlined for a seamless baking experience.
What Are Cool Whip Cookies?
Cool Whip cookies are a shortcut cookie recipe using cake mix and whipped topping. What sets these cookies apart is their pillowy texture: airy, moist, and just the right amount of chewy. The dough needs only four things: a box of cake mix, a tub of Cool Whip, an egg, and powdered sugar for rolling. You end up with cookies that look like they came from a bakery case, but with barely any fuss.
Ingredients: Simple, Flexible, Delicious
Making Cool Whip cookies begins with gathering four everyday pantry staples. Each brings something essential to the mix.
- Cake Mix: This is your cookie base. Brands like Betty Crocker, Pillsbury, and Duncan Hines all work. You get to choose the flavor—chocolate, lemon, strawberry, red velvet, Funfetti, and more.
- Cool Whip (Whipped Topping): The magic ingredient. Cool Whip gives the cookies their signature soft and puffy texture. The 8-ounce tub is best for a single batch.
- Egg: Just one egg provides the structure, binding the dough together so the cookies hold their shape.
- Powdered Sugar: Rolling each ball of dough in powdered sugar before baking creates the crackled, sweet coating.
Ingredient Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Cake Mix | 1 box (15-18 oz) | Any flavor |
| Cool Whip | 1 tub (8 oz) | Thawed, not frozen |
| Egg | 1 | Large |
| Powdered Sugar | 1 cup | For rolling |
Why Cool Whip—Not Whipped Cream?
It can be tempting to swap out Cool Whip for another whipped topping, but here’s why it matters: Cool Whip contains stabilizers and oil, making the dough rich and workable. Homemade whipped cream is water- and cream-based, so it won’t bring the same texture or moisture retention. You’ll notice a difference in the softness and thickness of your cookies. Stick with Cool Whip or similar non-dairy whipped toppings for best results.
How to Make Cool Whip Cookies
These cookies come together quickly and require no special tools. The basic steps are easy to follow, so even first-time bakers can expect soft, crinkly cookies every time.
Step-by-Step Instructions
- Preheat the Oven
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Set your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
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Mix the Dough
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In a large mixing bowl, combine the cake mix, Cool Whip, and egg. Stir with a spoon or spatula until smooth. The dough will be thick and very sticky.
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Scoop and Chill (Optional)
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If your dough seems too sticky to handle, pop the bowl in the refrigerator for 30 minutes. This helps firm it up, making the next step easier.
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Shape and Coat
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Scoop out heaping tablespoons or use a medium cookie scoop. Drop each scoop into powdered sugar and roll until evenly coated.
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Arrange and Bake
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Place cookie dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes. The cookies should have crackled tops and soft centers.
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Cool and Enjoy
- Let cookies sit on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Troubleshooting Sticky Dough
If the dough heavily sticks to your hands, chilling is your best friend. Alternatively, lightly oil or flour your hands to make rolling easier.
Tips for Perfect Cool Whip Cookies
To ensure success with every batch, consider these practical tips:
- Dough Consistency: Keep the dough cold for easy shaping. Warm dough spreads too much in the oven.
- Scoop Size: A standard medium cookie scoop (about 1.5 tablespoons) works well for uniform cookies.
- Even Spacing: Cookies expand as they bake, so leave two inches between each dough ball.
- Don’t Overbake: They may look underdone in the middle but will firm up as they cool. Pull them out when edges are set and tops are crackled.
- Powdered Sugar Coating: For prettiest results, roll once for an initial coat, then again right before baking.
- Baking Sheet Preparation: Line with parchment or use a silicone mat for easy release.
Flavor Variations and Add-Ins
One of the perks with Cool Whip cookies is endless flavor combos. Use this recipe as a template, then get creative.
Cake Mix Flavors
- Chocolate: Classic, fudgy, always a hit.
- Lemon: Tart, bright, and sunny.
- Red Velvet: Rich with a hint of cocoa.
- Strawberry: Sweet, fruity, and colorful.
- Funfetti: Crowd-pleasing for kids’ parties.
Fun Add-Ins
- Sprinkles: Fold in colorful sprinkles for birthdays.
- Mini Chocolate Chips: Add to chocolate or red velvet dough.
- Crushed Candy: For special occasions, mix in toffee bits or peppermint pieces.
- Citrus Zest: Lemon or orange zest in matching cake mix brings out extra flavor.
Holiday Inspiration
- Christmas: Use red velvet or chocolate cake mix. Add holiday sprinkles.
- Easter: Try lemon mix with pastel sprinkles or white chocolate chips.
- Halloween: Go with chocolate mix and orange, purple, or black sprinkles.
Storage and Freezing
Maintaining freshly baked texture is easy with the right storage method.
Storing Fresh Cookies
- Container: Store cookies in an airtight container at room temperature.
- Timeline: Cookies will stay soft for up to five days.
- Separation: Layer parchment paper between cookies to prevent sticking.
Freezing Dough and Baked Cookies
- Dough: Scoop and roll in powdered sugar. Freeze dough balls on a tray until solid, then transfer to a freezer bag. Thaw before baking.
- Baked Cookies: Freeze cooled cookies in layers separated by parchment in a freezer-safe container or bag. They keep well for up to two months. Thaw at room temperature; dust with extra powdered sugar if needed.
Frequently Asked Questions
Can I use sugar-free cake mix?
Yes, sugar-free cake mix produces cookies with similar texture—great for low-sugar diets.
Is margarine or butter needed?
No, the Cool Whip’s oil content takes care of the fat for this recipe.
Can I use homemade whipped topping?
Store-bought Cool Whip or store brand non-dairy whipped topping gives the best results. Homemade whipped cream may not offer the same texture or structure.
Serving Suggestions
Cool Whip cookies taste best the day they’re baked but stay soft for several days. Here are a few ways to enjoy them:
- With coffee: The light crumb pairs with a hot drink.
- Ice cream sandwiches: Place a scoop of ice cream between two cookies.
- Gift boxes: Pack them into treat bags for holidays or birthdays.
Cool Whip cookies make home baking easy and endlessly customizable. Whether you’re baking for a crowd, your family, or just a sweet moment for yourself, this four-ingredient recipe delivers every time—soft, sweet, and full of possibilities. Enjoy experimenting with flavors, and don’t forget to share the results.
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 (15.25 ounce box) box cake mix (flavor of your choice)
- 1 large egg
- 1 (8 ounce) tub Cool Whip, thawed
- 1 cup powdered sugar (for rolling)
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 are well combined. The dough will be sticky. That is okay.
- Put the powdered sugar in a separate bowl. Use a shallow bowl.
- Use a medium cookie scoop or a spoon to scoop out a ball of dough. The ball should be about 1 tablespoon in size. If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to work with.
- Drop the ball of dough into the powdered sugar. Roll it around until it's well-coated. Place the cookie dough balls on the prepared baking sheets. Leave about 2 inches of space between each cookie. They will spread as they bake.
- Bake them in the pre-heated oven for 10-12 minutes. Bake until the edges are set and the tops crackle. The centers should still be soft.
- 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! You can use different cake mix flavors to create different types of cookies. Chocolate, lemon, strawberry, and vanilla are all great choices.
