Cool Whip Cookies Recipe (2024)

Cool Whip Cookies are one of the easiest cookie recipes you’ll ever make. Grab a box of your favorite cake mix, Cool Whip, an egg and powdered sugar and get started! Create a variety of flavors like lemon, strawberry, red velvet, funfetti, chocolate and more.

I can’t remember where I first heard of this Cool Whip Cookies recipe, but I’m so glad I did. Not only are they delicious, but they are also crazy simple. They are so easy you could make them in your sleep! Ok, maybe not in your sleep, but you get the idea.

I love them because they are so versatile. I wait for Cool Whip and cake mix to come on sale and I’ll grab a bunch so I can whip up a few batches. They never last long here.

Soft, chewy and sweet…what’s not to love?

Ingredients

To make this easy cookie recipe, you’ll need the following ingredients. Make sure to scroll down to the bottom of the post to grab the printable recipe card with full measurements and instructions.

Box of cake mix – Any flavor. You will only be using the cake mix powder and NOT preparing the cake as directed on the box. I choose lemon cake mix for this recipe.
Cool Whip – I don’t use the “light” version. You could use any brand of frozen whipped topping. It doesn’t necessarily have to be Cool Whip. No Cool Whip where you live? Make your own – it’s called stabilized whipped cream.
Egg – I use large eggs.
Powdered sugar – We call it “icing sugar” in Canada. It’s also known as confectioner’s sugar.

How to Make

1. In a large bowl, add the cake mix, Cool Whip and egg. Beat with a mixer until smooth and combined. Note: it will be very sticky. Cover bowl and chill in the fridge for 30 minutes.

2. Place powdered sugar in a bowl. Using a cookie scoop, drop the chilled dough into the powdered sugar. Roll with your hands to make a ball. Place balls on a greased cookie sheet about 2 inches apart.

3. Bake for 12 minutes at 350F or until bottoms are golden brown. Let cool 5 minutes on the cookie sheet before transferring to a cooling rack.

Grab these kitchen essentials to help you make this recipe.

This post contains affiliate links.

How to Store

Store any leftover cookies at room temperature, covered, for up to three days.

You can also freeze Cool Whip Cookies for up to three months. Store them in a freezer safe container. If you are stacking the cookies, make sure to put a piece of parchment paper between the layers.

I love to freeze them when I can buy a bunch of cake mix and Cool Whip on sale and make a day of baking cookies. They work great for the holidays!

Can you freeze the dough

The answer is yes! You can freeze the cookie dough for up to 3 months. Prepare the recipe up until the point they are ready to bake. You are going to freeze the cookie dough balls in a freezer safe container. Allow them to thaw before you bake them.

Recipe Tips

Look for sales on cake mix and Cool Whip. These are two items you shouldn’t have to pay full price of if you watch the flyers. Cake mix comes on sale often! Use whatever brand you like. I like Betty Crocker or Duncan Hines.
Chill the dough. Trust me, you don’t want to skip this step. The dough will be super sticky after you mix it and I find that chilling it takes some of that a way so it’s easier to work with.
Use a cookie scoop to measure the dough. It also keeps your hands from getting sticky and helps keep the cookies the same size. The scoop I use measures about 1 tablespoon of dough.
Use a couple cookie sheets. Do not try to cram all the cookies on one cookie sheet. They need LOTS of room to spread. Try to place them about 2 inches apart. If your oven is small, you may need to make them in batches. Don’t forget to grease the baking sheets so they don’t stick.
Wait a few minutes before removing the cookies to a cooling rack. If you try to remove them as soon as the come out of the oven on a spatula, they tend to fall apart. They also come off the cookie sheet much easier if you wait five minutes or so.

Variations

The sky is the limit with cake mix flavors!

Can you use regular whipped cream in this recipe

Unfortunately, you can’t use regular whipped cream in this recipe. I haven’t tried it so I have no idea if it would even work. This post here explains about the difference between Cool Whip and whipped cream in detail for those who are curious!

More Recipes with Cool Whip

Cherry Salad
Strawberry Cream Pie
Pineapple Pretzel Fluff
Peanut Butter Pie
Creamy Fruit Salad
Orange Creamsicle Salad

Cookie Recipes

Peanut Butter Cookies
Thumbprint Cookies
Banana Cookies
Potato Chip Cookies
Fudge Cookies
Rice Krispie Cookies
Orange Creamsicle Cookies

Follow me on Instagram@simplystacieblog, on Facebook atSimply Stacie, and on Pinterest@simplystacieand let me know how you liked this recipe and my other recipes.

If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

Rate this Recipe

4.50 from 105 votes

Cool Whip Cookies Recipe

Created by Stacie Vaughan

Servings 12

Prep Time 35 minutes minutes

Cook Time 12 minutes minutes

Total Time 47 minutes minutes

Ingredients

▢ 1 box cake mix 15.25oz/432g box
▢ 2 cups Cool Whip thawed
▢ 1 large egg
▢ ½ cup powdered sugar

Instructions

In a large bowl, add the cake mix, Cool Whip and egg. Beat with a mixer until smooth and combined. Note: it will be very sticky. Cover bowl and chill in the fridge for 30 minutes.
Place powdered sugar in a bowl. Using a cookie scoop, drop the chilled dough into the powdered sugar. Roll with your hands to make a ball. Place balls on a greased cookie sheet about 2 inches apart.
Bake for 12 minutes or until bottoms are golden brown at 350°F. Let cool 5 minutes on the cookie sheet before transferring to a cooling rack.

Video

Notes

I used a box of lemon cake mix. Note: just use the cake mix that’s in the box. DO NOT make the cake.

You may need to use two cookie sheets because you want to avoid overcrowding. These cookies SPREAD.

Equipment

Save this recipe for later! Click the heart to save it to your recipe box.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Desserts

Cuisine American

Keyword Cool Whip Cookies

Did you make this recipe?

I’d love to see it! Make sure to share it on your favorite social platform.

Want Even More Recipes?

Join Moms Best Recipes to find more delicious family recipes.

free ebook!

The Best of Simply Stacie

When you subscribe to the newsletter for the latest updates!

FAQs

What are the ingredients in Cool Whip? ›

Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, ...

Find Out More ›

Why is my Cool Whip so runny? ›

Check the seal: Make sure that the seal on the can is intact and not broken. If the seal is damaged, it can cause the whipped cream to be runny. If the seal is broken, it's best to discard the can and use a new one [3]. Use cold cream: Ensure that the cream you are using is cold.

How do you make Cool Whip thicker? ›

The easiest is simply to put heavy cream/whipping cream with an electric mixer, using a bowl and beaters that have been chilled for about 15–30 minutes. You can add sugar (white or confectioners) to sweeten (confectioners- -powdered sugar is lighter and will combine easier).

Discover More ›

Which is healthier Cool Whip or whipped cream? ›

The first thing that we noticed is that the whipping cream contains more fat. In fact, when comparing the same quantity, the whipping cream contains almost 2 times more saturated fat than Cool Whip®. But, Cool Whip® (and other similar whipped toppings) have a lot more sugar than whipping cream.

View Details ›

Which is healthier Cool Whip or Reddi Whip? ›

Reddi Whip may be the closest thing to real whipped cream on the market — its main ingredient is at least cream, as opposed to water for Cool Whip — but it still contains corn syrup (not high fructose), emulsifiers, and stabilizers. But the healthiest — and tastiest — whipped topping is still real whipped cream.

Explore More ›

How do you know if Cool Whip is bad? ›

You'll be able to tell if your Cool Whip has gone bad first and foremost by its texture. If it no longer has the smooth, fluffy feel you know it should, that probably means it's past its prime. You can also check for a sour smell. Of course, if there's mold on it then definitely don't eat it.

Tell Me More ›

How do you thicken Cool Whip with cornstarch? ›

The easiest way to stabilize whipped cream is to add a tablespoon of cornstarch for every cup of cream. Whip the cream to soft peaks before adding the cornstarch. Beat until the peaks are somewhat firmer.

See Details ›

Should you put Cool Whip in the fridge or freezer? ›

The freezer is a good option if you don't plan on using it again anytime soon. If frozen, Cool Whip will stay fresh and ready to turn into frosting for three months. If you think you'll use it sooner than that, rather than refreezing and thawing it again, store it in the refrigerator.

Tell Me More ›

Can Cool Whip be refrozen? ›

Keeps fresh in refrigerator 2 weeks. May be refrozen for longer storage. Cool Whip Original Whipped Topping is a one-of-a-kind dessert topping that adds sweet flavor and creamy texture to all your favorite desserts and recipes. With its unique and trusted formula, Cool Whip completes your dessert.

Find Out More ›

What happens if you whip cream too much? ›

At this point, if you walk away from your mixer while it's still running, you run the risk of overbeating your cream. This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture.

Find Out More ›

Is heavy whipping the same as Cool Whip? ›

Using Cool Whip as a substitute for heavy cream or whipping cream in recipes is possible, but it's important to consider the differences in texture, flavor, and composition: 1. **Texture**: Cool Whip is lighter and more airy compared to whipped heavy cream.

Read On ›

What's the difference between Cool Whip and whipped? ›

Instead of the gums or syrups that are utilized in Cool Whip, this whipped mix gets its stand-up ability from the air bubbles incorporated into the fat molecules. Compared to Cool Whip, the consistency of whipped cream is lighter and fluffier.

Learn More ›

Can you mix store bought frosting with Cool Whip? ›

Yes! You can use Cool Whip to lighten up canned frosting.

View Details ›

What is a healthier version of Cool Whip? ›

Truwhip - healthy frozen whipped cream topping.

Explore More ›

What is a good substitute for Cool Whip? ›

Tips for Making a Whipped Topping Substitute

Try adding 1/4 cup of sour cream, 1 tablespoon cornstarch, 3 tablespoons milk powder or 3 tablespoons pudding mix to every 1 cup of whipping cream, adding them after the cream thickens in the first step.

What makes Cool Whip different than whipped cream? ›

Cool Whip is a synthetic whipped cream topping that is mostly water and various vegetable oils, mostly hydrogenated. Real whipped cream is real cream that has been whipped into a froth.

Show Me More ›