Julie Clark
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Cool Whip Cookies
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4 ingredients make up these delightfully easy Cool Whip Cookies. Make these cookies to fit any occasion by switching the flavor of cake mix!
Cake mix recipes are so fun. What are my favorites? Strawberries and Cream Cookies and peppermint patty cookies. One of your favorites? Cake mix pancakes. You can turn a box mix into just about anything, even cake mix cinnamon rolls!
Today, you’ll learn how to make Cool Whip Cookies with a cake mix. Only 4 ingredients and under 30 minutes, and you’ll have the prettiest cake mix crinkle cookies that you’ve ever seen, and just as fun as our yellow cake mix cookies.
Where this recipe came from.
About a month ago, I was visiting my 90+ year old Grandma and she handed us me recipe box. I love looking through recipes. And seeing a stack of recipe cards either typed out or written in my Grandma’s handwriting makes them pretty special.
One of the first recipes I came across were a cookie called Lemon Whippersnappers. They used Cool Whip and a cake mix to make lemon cake cookies. I’m not sure where the Cool Whip Cookies recipe originated, but I have my grandma’s copy and that is pretty special to me. They are unique little treats!
Ingredients for Cool Whip Cookies
You’ll need just 4 ingredients:
- Cake mix. Chocolate crinkle cookies are a classic, but use any flavor: chocolate cake mix, spice cake mix, red velvet cake mix, even strawberry cake mix. Showcased in this post are red velvet, lemon, and strawberry. And can you imagine carrot cake at Easter time?
- Cool whip. Although both cool whip and whipped cream try to achieve the same thing in recipes, they are not the same product and can’t always be used interchangeably. Both are light and fluffy and perfect for dolloping on top of shortcakes and ice cream, but a tub of Cool Whip, the frozen whipped topping is what you’ll use in this recipe. I have not tried these cookies with homemade whipped cream.
- Egg. Just 1 large egg.
- Powdered sugar. This is what the cookie dough balls will get rolled in before baking. This is also called confectioners’ sugar.
How to Make Cool Whip Cookies in 4 Steps
This recipe is a one-bowl recipe that can be made in 4 easy steps.
- Place the cake mix, egg and cool whip in a large bowl.
- Mix the dough using a hand mixer. The dough should be easy to mix up. The texture will be smooth, but very sticky.
- Use a cookie scoop to drop the cookie dough by teaspoons into powdered sugar and roll the dough to coat the cookies. If you have trouble with the dough sticking to your hands, spray your hands with cooking spray first. This trick should help.
- Place the cookies on a prepared baking sheet. Bake the cookies for 8-10 minutes. Remove them from the oven when they are set, but before they get too brown. As the cookies bake, they spread slightly which give them the “crinkle cookies” look because of the cracked powdered sugar.
Pro Tip:
The hardest thing about making cool whip cookies was that they wanted to stick to the pan just a little. We use either a Silpat Non-Stick Silicone Baking Mat or parchment paper and don’t have any problems with not getting them off the pan.
Recipe Variations
- Use a Funfetti cake mix and add a few extra sprinkles to the batter. They’d make a great birthday cookie!
- Devil’s food cake with ½ cup mini chocolate chips is the ultimate for chocolate cookie lovers.
- Try butter pecan cake mix with ½ cup finely chopped pecans.
How to Store Cool Whip Cookies
Store the cool whip cookies at room temperature in an airtight container for 3-4 days. I do not recommend storing in the refrigerator as they might dry out.
For longer storage, store in an airtight container or freezer bag in the freezer. Place parchment paper between the layers so the cookies don’t stick when you defrost them. The powdered sugar may not be as pretty when you thaw the cookies.
You may also love our cinnamon rolls and apple pie filling, cream cheese cherry cookies, cream cheese sugar cookies, and almond sugar cookies.
Cool Whip Cookies
4 ingredients make up these delightfully simple Cool Whip Cookies. Make the cookies to fit any occasion by switching the flavor of cake mix!
Servings 20
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Ingredients
- 1 box lemon cake mix (15.25 ounces or a traditional 9×13 box cake mix)
- 2 cups frozen whipped topping (thawed)
- 1 large egg
To roll the cookies:
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350ºF. Line a cooking sheet with a non-stick baking mat or spray with nonstick. cooking spray.
- In a medium bowl, combine the cake mix, Cool Whip and egg. Stir until well mixed. 1 box lemon cake mix, 2 cups frozen whipped topping, 1 large egg
- Place the powdered sugar in a small bowl. Drop the cookie dough by teaspoons into the powdered sugar and roll the dough to coat. Place the balls 1 ½ inches apart on the prepared baking sheet. ½ cup powdered sugar
- Bake the cookies for 8-10 minutes. Remove them from the oven when they are set, but before they get too brown.
- Remove the cookies from the cookie sheet to a cooling rack and allow them to cool. Makes about 20 cookies (2 1/2" in diameter).
Video
Notes
- 1 batch makes about 20 cookies.
- Because the cake mix has so much flavor, there’s no need for extra vanilla extract.
Nutrition
Calories: 122kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Cholesterol: 11mg | Sodium: 197mg | Potassium: 24mg | Sugar: 15g | Vitamin A: 30IU | Calcium: 64mg | Iron: 0.6mg
Just finished baking the cookies. The cookies turn out great. Thanks for sharing the recipe.
Wow! I just made these 30 minutes ago. I didn’t know that they would be like little lemon pillows. Soft and lovely! They look very basic but are SO good. An FYI. I used lite cool whip and a scoop that hold 2 Tbsp level which made 30 cookies. They clock in at 77 calories each. 🙂
Such a simple, fresh summer recipe. Its wonderful to keep things simple in the summer.
I had this recipe once and misplaced it. I’m so Happy that you posted it. because I really Love these cookies! I remember I begged a co worker for the recipe for the Fabulous cookies she would bring to work and she always said it was a Secret Family Recipe. When she was quitting she pulled me aside and gave me the recipe…..and I was like “That’s it?” These are so Yummy!
I am a big lemon fan! I will have to try these =)
-Jennie
http://thediaryofarealhousewife.blogspot.com
We’ve done this with green added and called them “Grinch Cookies” for Christmas. 🙂
I’ll have to try this. My husband loves lemon so I always have to stop by any blog that shares a Lemon recipe. 🙂 Found you via Pink Sunday link up. Take care and have a good week.
Beautiful cookies! Thanks for partying with us this week at Let’s Get Real.
Stopping by from Spoonful of Foodies to say hello! I love that you got a chance to look through your gran’s recipe box – imagine having the time to type using the typewriter! I would have to have shares in Tippex to cope with all my typos!
I have never thought to use Cool Whip in cookies like this! What a great idea!
Oh wow. Whip cookies. I want!
wow i never thought to use cool whip in this way. how cool. they look great!
These wouldn’t last long at my house!
Such an easy summer cookie! Love lemon!
Ive heard of this before – what a fun idea! Glad to see it really ‘works’! 🙂 pinned