Cool Whip Cookies

Nobody will ever guess these delicious, soft, and cakelike Cool Whip Cookies are made with just 4 ingredients! These easy cake mix cookies make for a great dessert, snack, or lunchtime treat.

This is one of those easy recipes you'll make again and again.

Why This Recipe Works

SIMPLE INGREDIENTS - This recipe has just FOUR ingredients and is one of the easiest cookies to make. Best of all, chances are you already have all of the ingredients in your fridge, pantry, and freezer.

CUSTOMIZABLE - The best part about these chewy cookies is that you can make them your own. From lemon and pineapple to strawberry flavor, this recipe allows you to make a variety of flavors. And because you can easily make them your own, you can serve them all year long. From summertime to Easter and Christmas time, these cookies are always a crowd pleaser.

KID-FRIENDLY - Your family is going to love these classic cake mix cookies. Invite your kids to roll the dough in powdered sugar.

SIMPLE RECIPE - If you are looking for tasty cookies that are easy to make, this cool whip cookies recipe is for you. The batter comes together in mere minutes, and the cookies take about 15 minutes to bake. The hardest part is to watch a batch of cookies sit on a wire rack and wait for them to cool.

CAKE MIX - You can use your favorite flavor of cake mix here. This time I used a lemon cake mix.

EGG - You'll need one large egg for this recipe.

COOL WHIP - Allow the cool whip to thaw a little bit. You want the cool whip to be soft but not liquid. If you know you'll make cool whip cookies later in the day, remove a container of cool whip from the freezer and place it in the fridge for a few hours.

You can use regular and light cool whip. And, of course, any other brand for cool whip topping works just as well.

SUGAR - For this cookie recipe, you'll need powdered sugar. If you don't have powdered sugar, you can easily make your own.

Blend granulated sugar in a blender or food processor until the sugar turns to powder.

How To Make Easy Cool Whip Cookies

These are the general instructions for lemon cake mix cookies, but other cake mixes work just as well.

STEP 1 - BATTER
Pour a box of cake mix into a large bowl. Add one egg and one 8 oz container of partially thawed cool whip to the dry cake mix. Beat the cake mix, egg, and cool whip until well combined.

STEP 2 - COAT
Use a small cookie scoop and place a cookie ball into a shallow bowl of powdered sugar. Roll the cookie ball in the powdered sugar until well coated.

STEP 3 - BAKE
Place the coated cookie ball onto a baking sheet covered with parchment paper. Bake the cookies in a preheated oven for 13-15 minutes at 350º Fahrenheit.

Once the cookies are done, transfer them to a cooling rack and allow them to cool completely.

Recipe Success Tips

I happen to love all things lemon. And this recipe is perfect for making super easy, moist, and tender lemon crinkle cookies. But of course, you can use another type of cake mix.

And are so many cake mix flavors. Here are some cake mix ideas you can also try:

• Fruit flavored cakes mixes such as Strawberry, Orange, and Pineapple
• Funfetti Cake Mix
• Red Velvet Cake Mix
• White Cake Mix
• Chocolate Cake Mix

STICKY DOUGH FIX - If you have trouble removing the cookies from the baking sheet, the cookies will need to bake a little longer. Add 2 minutes to your chosen bake time and check again.

Equipment You'll Need

BOWLS - Use a large mixing bowl for the batter. To roll the cookie balls, use a medium shallow bowl for the powdered sugar.

MIXER - Both a hand mixer or stand mixer will work fine. If you don't have either, use a whisk.

COOKIE SCOOP - You'll want to use a tablespoon-sized cookie scoop for this recipe. This is my go-to cookie scoop.

BAKING SHEET - You can use any size you like. Just keep in mind that if you use a small baking sheet, you won't be able to fit as many cookies. I prefer a 13"x18" baking sheet because it allows me to bake 12 cookies per batch. I generally end up with three batches.

PARCHMENT PAPER - Use parchment paper or a Silpat to line your baking sheet.

Leftovers

STORE - If you use a small, tablespoon-sized cookie scoop, you will have about 36 delicious cookies.

Unless you make these cookies for a bake sale, you will probably not eat all of them at once.

The easiest way to store them is to place them in an airtight container. They will keep fresh for 5-7 days.

FREEZE - Yes, you can freeze the baked cookies. Make sure they are completely cool, place a single layer of cookie on a baking sheet and freeze for an hour.

Then, transfer the cookies to a freezer-safe bag. If you are layering the cookies, place a sheet of wax paper or parchment paper between each layer.

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More Easy Dessert Recipes You Might Like

NO-BAKE LEMON PIE - Also known as Lemon Icebox Pie. This recipe has only 4 ingredients, takes 5 minutes to make, and can be chilled in the fridge or freezer. Perfect for summer.

PINEAPPLE DUMP CAKE - sweet and tangy pineapples are topped with a buttery, moist yellow cake crumb mixture.

EASY BEE STING BAKE - a light, airy sponge cake with a delicious cream filling and sugary almond topping.

STRAWBERRY DUMP CAKE - Sweet strawberries and a delicious buttery cake mix.