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 Cool Whip Cookie Recipe Works
COMMON INGREDIENTS - This recipe has just 4 ingredients and is one of the easiest cookies to make. Best of all, chances are you already have all 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. These cookies are always a crowd-pleaser from summertime to Easter and Christmas time.
KID-FRIENDLY - Your family is going to love these classic cake mix cookies. Invite your kids to roll the dough in powdered sugar.
EASY 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 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.
Please check the recipe card below for a detailed, printable ingredient list.
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. You can easily make your own if you don't have powdered sugar.
Blend granulated sugar in a blender or food processor until the sugar turns to powder.
How To Make Easy Cool Whip Cookies
Please check the printable recipe card below for more detailed instructions.
- DOUGH - Mix cake mix, egg, and Cool Whip to form the dough.
- SUGAR COATING - Use a cookie scoop to make dough balls. Roll dough balls in powdered sugar.
- BAKING SHEET - Place sugared dough balls on a baking sheet.
- BAKE - Place the cookies in the oven and bake at 350º Fahrenheit for 13-15 minutes.
Recipe Success Tips
I happen to love all things lemon. This recipe makes super easy, moist, and tender lemon crinkle cookies. But of course, you can use another type of cake mix.
And there are so many cake mix flavors. Here are some cake mix ideas you can also try:
- Fruit-flavored cake 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.
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. Ensure they are completely cool, place a single cookie layer 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.
BOWLS - Use a large mixing bowl for the batter. Use a medium shallow bowl for the powdered sugar to roll the cookie balls.
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" x 18" 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.
Frequently Asked Questions
DO I HAVE TO USE COOL WHIP?
The Cool Whip contributes to the cookies' unique texture. Substitutions won't yield the same results.
CAN I USE REGULAR SUGAR INSTEAD OF POWDERED SUGAR?
I don't recommend it. Powdered sugar dissolves easily, providing that soft, melt-in-your-mouth texture. But of course, any brand of whipped topping will work.
CAN I MAKE THESE AHEAD?
Absolutely! Just follow the FREEZE instructions in the Leftovers section.
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.
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Lemon Cool Whip Cookies
- PREHEAT the oven to 350° Fahrenheit. Cover baking sheets with parchment paper or Silpats. Set aside.
- BEAT cake mix, egg, and cool whip in a large bowl with a mixer until well combined.
- ADD powdered sugar to a shallow bowl. Use a cookie scoop to make cookie dough balls. ROLL each dough ball in the powdered sugar.
- PLACE the sugar-covered dough balls onto a baking sheet.
- BAKE at 350ª Fahrenheit for 13-15 minutes. Transfer onto a cooling rack.