Cool Whip cookies are one of those recipes that feel like a secret shortcut. They use just a few simple ingredients, come together in minutes, and somehow bake into soft, crinkle-style cookies that look bakery-made. If you want an easy dessert that delivers big results with very little effort, this is the kind of recipe you keep coming back to.
This guide covers everything you need to know about making Cool Whip cookies at home. You’ll learn what they are, why they work, exact steps, flavor variations, common mistakes, storage tips, and expert tricks so your cookies turn out fluffy, crackly, and irresistible every time.
What Are Cool Whip Cookies?
Cool Whip cookies are soft cookies made with whipped topping, cake mix, and an egg. Instead of butter or oil, Cool Whip provides moisture and structure, creating a light, chewy texture with a classic crinkle look.
They’re often rolled in powdered sugar before baking, which gives them their signature crackled top. The inside stays tender, almost cake-like, while the outside sets just enough to hold its shape.
Why Cool Whip Works in Cookies
Cool Whip is more than just a topping.
It contains fat, air, and stabilizers, which act like a shortcut combination of butter, oil, and leavening. When baked, that trapped air expands, creating soft cookies without extra mixing or creaming.
Think of Cool Whip as pre-whipped structure in a tub.
Ingredients You’ll Need
One of the best parts of Cool Whip cookies is how short the ingredient list is.
Cool Whip, thawed
Cake mix, any flavor
One large egg
Powdered sugar for rolling
That’s it. No butter, no oil, no measuring cups for flour.
Best Cake Mix Flavors for Cool Whip Cookies
Almost any cake mix works, which makes this recipe incredibly flexible.
Chocolate cake mix creates rich, brownie-like cookies. Lemon cake mix gives bright, citrusy cookies. Strawberry cake mix makes them fruity and pink. Red velvet adds color and mild cocoa flavor. Funfetti works well for parties and kids.
Start simple, then experiment.
Step-by-Step Cool Whip Cookies Recipe
This method works the same no matter which cake mix you choose.
Step 1: Prepare the Oven and Pan
Preheat your oven and line baking sheets with parchment paper.
Because the dough is sticky, parchment or a silicone mat is essential.
Step 2: Mix the Dough
In a large bowl, combine the cake mix, Cool Whip, and egg.
Stir until fully combined. The dough will be very thick and sticky, more like batter than traditional cookie dough. That texture is exactly what you want.
Avoid adding extra flour, even if it looks too soft.
Step 3: Chill the Dough
Chilling makes the dough easier to handle.
Cover the bowl and refrigerate for at least 30 minutes. This step helps prevent spreading and keeps the cookies thick.
Skipping this step leads to flat cookies.
Step 4: Roll in Powdered Sugar
Scoop small portions of dough and roll them gently in powdered sugar.
The coating should be generous. Powdered sugar creates the crackled look as the cookies bake and expand.
Work quickly, since the dough warms fast.
Step 5: Bake the Cookies
Place dough balls on the prepared baking sheet, leaving space between them.
Bake until the tops look set and the cracks appear. The cookies should look slightly underbaked in the center.
They firm up as they cool.
Step 6: Cool Before Serving
Let cookies rest on the pan briefly, then transfer to a cooling rack.
Cooling allows the structure to set without drying out.
What the Dough Should Look Like
The dough is sticky, soft, and glossy.
It should hold its shape when scooped but feel tacky to the touch. If it’s runny, the Cool Whip may be too warm. If it’s stiff, it may be overmixed or too cold.
Texture matters more than appearance here.
Tips for Perfect Cool Whip Cookies
Small details make a big difference.
Use fully thawed Cool Whip, not frozen. Chill the dough every time. Roll dough generously in powdered sugar. Bake just until set, not until browned. Let cookies cool before judging texture.
Patience creates softness.
Common Mistakes to Avoid
Using lite or sugar-free Cool Whip changes texture. Skipping chilling causes spreading. Overbaking dries the cookies. Adding flour ruins the balance. Rolling lightly in powdered sugar reduces the crinkle effect.
Stick to the basics for best results.
Cool Whip Cookies Without Powdered Sugar
Powdered sugar is traditional, but not required.
You can skip rolling entirely for smooth cookies. Another option is sanding sugar for sparkle or cocoa powder for chocolate versions.
The texture stays the same, only the look changes.
Flavor Variations to Try
Cool Whip cookies are endlessly customizable.
Add chocolate chips to vanilla cake mix. Mix lemon zest into lemon dough. Swirl cream cheese frosting into red velvet dough. Add peppermint extract to chocolate dough for holidays.
Keep additions small so the dough stays balanced.
Chocolate Cool Whip Cookies
Chocolate is the most popular version.
Chocolate cake mix creates cookies that feel halfway between brownies and cookies. The powdered sugar contrasts beautifully with the dark dough.
They’re rich but still soft and light.
Lemon Cool Whip Cookies
Lemon Cool Whip cookies are bright and refreshing.
The citrus flavor pairs perfectly with the soft texture. These are especially popular in spring and summer.
A little lemon zest boosts flavor even more.
Red Velvet Cool Whip Cookies
Red velvet Cool Whip cookies stand out visually.
Their deep color and crinkle top make them perfect for holidays or special occasions. The flavor is mild and crowd-pleasing.
They pair well with cream cheese frosting on the side.
Making Cool Whip Cookies Gluten Free
Gluten-free cake mix works well in this recipe.
Choose a good-quality gluten-free mix and follow the same steps. Texture remains soft, though chilling becomes even more important.
This makes the recipe accessible without extra effort.
How to Store Cool Whip Cookies
Proper storage keeps them soft.
Store cookies in an airtight container at room temperature for up to four days. Place parchment between layers to prevent sticking.
They stay tender longer than most cookies.
Can Cool Whip Cookies Be Frozen?
Yes, they freeze surprisingly well.
Freeze baked cookies in a single layer, then transfer to a freezer-safe container. Thaw at room temperature before serving.
Avoid freezing unbaked dough, as texture may change.
Cool Whip Cookies for Beginners
This is an ideal beginner recipe.
There’s no creaming, no measuring flour, and no complicated steps. Even first-time bakers can get great results.
Confidence builds fast with this recipe.
Frequently Asked Questions
Why is my dough so sticky?
That’s normal for Cool Whip cookies.
Can I use homemade whipped cream?
No, it won’t work the same.
Do these cookies taste like Cool Whip?
Not at all, they taste like cake-style cookies.
Can I double the recipe?
Yes, it scales easily.
Expert Insight
Cool Whip cookies succeed because they remove common failure points. No butter temperature issues, no flour measuring mistakes, and no overmixing concerns. When baked gently, they produce a soft, cloud-like cookie that stays moist for days. The simplicity isn’t a flaw, it’s the strength of the recipe.
Sometimes the easiest recipes are the most reliable.
Final Thoughts
Cool Whip cookies are proof that baking doesn’t have to be complicated to be impressive. With just a few ingredients and simple steps, you can make cookies that look beautiful, taste great, and stay soft long after baking.
Once you try this recipe, it’s easy to see why Cool Whip cookies become a go-to favorite for busy days, beginner bakers, and anyone who loves an easy win in the kitchen.