These Cool Whip Cookies are made with your favorite cake mix and Cool Whip then rolled in powdered sugar. The end result is sweet and soft cookies with a melt-in-your-mouth texture.
These Cool Whip cookies with cake mix are a twist on the many other cake mix cookie recipes I’ve shared, like my lemon cake mix cookies, strawberry cake mix cookies, and chocolate cake mix cookies. These cookies, as you may have guessed, are made with a box cake mix and Cool Whip. The combination creates light, fluffy, and super soft cookies that all but melt in your mouth.
Why You’ll Love These Cool Whip Cookies
Here are a few reasons why these are some of my favorite cookies to make.
- Only 4 ingredients. The only ingredients you need to make Cool Whip cookies are cake mix, Cool Whip (obviously!), eggs, and powdered sugar. That’s it!
- Endless flavor options. I used lemon and strawberry cake mixes in this recipe but you can make these with any cake flavor you prefer. I love switching it up based on the season or what I have in the cupboard.
- SO easy. All you need to do is combine the ingredients together and let the dough chill. Pop the dough balls in the oven for 12 minutes and you have warm cookies ready to enjoy.
Recipe Ingredients
You’ll need just 4 main ingredients to make these Cool Whip cake mix cookies. You can find the exact measurements in the recipe card below.
- Cake mix – I used both lemon and strawberry cake mix, but you can use ANY Flavor. You just need the dry mix, you will not be making the cake.
- Cool Whip – Thawed if frozen.
- Eggs – Give the cookies shape.
- Powdered sugar – Give the cookies a crackled appearance.
Variation ideas
These Cool Whip cookies are extremely versatile, and the options are endless. Here are a few ideas:
Christmas: You can have the same lemon and strawberry flavors but with holiday colors. Simply add blue food coloring to the lemon cookies and extra red to the strawberry cookies and you have electric Christmas cookies! Using white cake mix, vanilla or any light cake mix using food coloring will work great as well.
Easter: Use a rainbow sprinkle, white or funfetti cake mix and create a rainbow of pastel colors for Easter.
Halloween: Chocolate cake and white cake with orange food coloring.
St. Patrick’s Day: White cake with green coloring and a splash of mint extract would be yummy.
Valentine’s Day: Hello, Red Velvet Cake mix.
Fourth of July: Funfetti cake and bright food coloring.
How To Make Cool Whip Cookies With Cake Mix
Here’s how to make these super easy cookies. You can find the printable instructions in the recipe card below.
- Make the dough. Mix the lemon cake mix, Cool Whip, and an egg until combined and smooth. Scrape the batter into a bowl, cover with plastic, and refrigerate for 30 minutes.
- Prep. Preheat the oven to 350F. Line a baking sheet with parchment paper. Add the powdered sugar to a bowl.
- Shape the cookies. Drop the dough into the powdered sugar with a cookie scoop. Roll the dough into a ball with your hands and place it on the cookie sheet, 2 inches apart.
- Bake. Bake the cookies for 8-10 minutes, until the edges are set and the bottoms are golden brown.
- Cool. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack.
Tips for Success
These cookies are super simple to make but there are still a few things you’ll want to keep in mind.
- Add some food coloring. If you want to increase the color of a cookie, add a few drops of your desired color to the batter while mixing.
- Let the dough chill. The dough will be very sticky and soft so the chill time is important. Otherwise they’ll flatten too much during baking.
- Don’t crowd the baking sheet. Leave at least 2 inches between cookies on the baking sheet as they will spread a decent amount in the oven.
- Cool on the baking sheet. Give the cookies at least 5 minutes to chill on the baking sheet before transferring them to a wire rack. If you try to move them too quickly, they will fall apart.
Proper Storage
Store leftover Cool Whip cookies in an airtight container at room temperature. They’ll stay fresh and soft for 3-4 days.
More Easy Cookie Recipes
- Butter Cookies
- Brown Sugar Cookies
- Butterfinger Cookies
- Chocolate Crinkle Cookies
- Brownie Mix Cookies
- Easy Cake Mix Cookies
Cool Whip Cookies
Ingredients
- 1 box lemon cake mix you can use any Flavor (any brand)
- 1 8 ounce tub of Cool Whip
- 1 large egg
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, add 1 box of cake mix, Cool Whip (thawed) and 1 egg.
- Mix on medium speed until combined and smooth.
- Scrape the batter into a bowl (it will be very sticky), cover with plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, preheat the oven to 350 degrees.
- Line a large baking sheet (or two) with parchment paper or you can grease the pan as well.
- Place the powdered sugar in a small bowl.
- Using a cookie scoop, drop each scoop of chilled cookie dough into the powdered sugar.
- Roll the dough into a ball using your hands and place on the cookie sheet approximately 2 inches apart. (Give them some space as they spread.)
- Bake for 8-10 minutes or until the edges are set and the bottoms are golden brown.
- Allow the cookies to cool for 5 minutes on the cookie sheet before transferring to a wire rack to finish cooling.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
4 comments on “Cool Whip Cookies”
Super easy recipe. I had a bunch of white cake mixes, so I just added a little yellow food coloring and lemon extract to one batch and a little orange food coloring and orange extract to another batch. Everyone loved them – they were very light fluffy and tasty!
Thank you Joy!
Just got the lemon cookies out of the oven! On to making the strawberry dough! Gotta keep the family happy! Thank you for the reminder recipe – it’s been since Christmas since I’ve made these!
Thank you Laura!