Cake mix, whipped topping, egg, and powdered sugar baked into soft, crackly Cool Whip cookies.
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I didn’t plan to fall in love with Easy Cool Whip Cookies. They sort of… ambushed me. The first time I made them, I wasn’t even in a baking mood. I was in a snack spiral. You know the one—opening the pantry, closing it, reopening it five minutes later like something new might appear.
What I had was sad but promising: one box of cake mix, a tub of Cool Whip shoved in the freezer from who-knows-when, and a single egg rolling around in the fridge drawer. That was it. No butter. No mixer. No energy for measuring cups. I almost gave up and grabbed cereal.
But instead, I mixed those three things together, rolled the sticky dough in powdered sugar, and hoped for the best. When they came out of the oven—puffy, crackly, soft in the middle—I actually laughed. Out loud. Like… why don’t more recipes feel this forgiving? Ever had one of those moments?
Now these Easy Cool Whip Cookies show up whenever I want something sweet without committing to a whole production. They remind me that baking doesn’t always have to be serious to be good.
Why you’ll Love these Easy Cool Whip Cookies?
I think part of why Easy Cool Whip Cookies work so well is that they don’t pretend to be anything fancy. They’re not trying to impress you. They’re just quietly good. Soft, light, a little chewy, with that powdered sugar crackle that makes them look way more effort-heavy than they are.
And honestly? The three-ingredient thing still surprises me every time. No butter to soften (bless). No oil to measure. No “wait, did I forget something?” halfway through. You mix. You scoop. You bake. That’s it. Somehow, they still taste like a real cookie. Not a shortcut cookie. That part still feels slightly suspicious, but I’m not mad about it.
Ingredient Notes
Since there are only a few ingredients here, each one kind of pulls extra weight.
- Cake Mix: This is the personality of the cookie. Chocolate, lemon, strawberry, red velvet… they all work. Some are better than others, depending on your mood. I go back and forth constantly.
- Whipped Topping: Cool Whip or something similar. It gives the cookies that airy texture. Just make sure it’s thawed, or mixing turns into a mild workout.
- Egg: One egg. That’s all. It holds everything together and keeps the cookies soft instead of crumbly.
- Powdered Sugar: Optional, but honestly, I rarely skip it. It keeps the dough from sticking to everything and gives that classic crinkle look people love.
How to Make Easy Cool Whip Cookies?
This is not a high-stress baking situation. Preheat the oven. Spray the cookie sheet. You’re already doing great.
- Dump the cake mix, whipped topping, and egg into a bowl and stir until it comes together. The dough will be sticky. Like, really sticky. That’s normal. Don’t try to fix it. This dough is supposed to look a little chaotic.
- Scoop out portions, roll them in powdered sugar, and place them on the baking sheet. They don’t need to be perfect circles. In fact, the slightly uneven ones usually bake up the cutest.
- Bake until the tops crack and the cookies look set. They’ll still feel soft when you take them out, and that’s exactly what you want. They firm up just enough as they cool, but stay tender inside. I usually burn my fingers trying to eat one too soon. No regrets.
Storage Options
Once cooled, Easy Cool Whip Cookies keep well in an airtight container at room temperature for about four days. They stay soft, which still feels like a small miracle.
They also freeze really well. Let them cool completely, freeze in a single layer, then transfer to a container. They thaw fast—which is convenient, but also dangerous if you lack self-control. Speaking from experience.
Variations & Substitutions
This recipe is basically begging you to play with it. Change the cake mix flavor and you’ve got a totally new cookie. Chocolate with chocolate chips? Solid. Lemon for something bright? Also solid. Red velvet around the holidays? Always a hit.
You can skip the powdered sugar if you want something less sweet, but you’ll lose the crackle. Still good. Just different. Easy Cool Whip Cookies don’t mind being tweaked—they’re pretty chill about it.
What to Serve with Easy Cool Whip Cookies?
These cookies are perfect with coffee, tea, or a cold glass of milk. I’ve also sandwiched ice cream between two on a hot day, which felt slightly unhinged but also very correct.
They’re great for potlucks, dessert trays, or just sitting on the counter pretending they’re “for later.”
FAQ
Can I use any whipped topping?
Yes, as long as it’s similar to Cool Whip and thawed.
Why is the dough so sticky?
That’s normal. Powdered sugar helps manage it.
Can I make the dough ahead of time?
You can, but baking it right away gives the fluffiest cookies.
Do these spread a lot?
Not much. They puff and crack more than they spread.
Easy Cool Whip Cookies aren’t trying to change your life. They’re just trying to make your day a little sweeter with very little effort—and honestly, that’s enough sometimes.
If you make them (or switch up the flavor, or eat three standing at the counter), I’d love to hear about it.
So tell me… which cake mix are you reaching for first?
Easy Cool Whip Cookies
Ingredients
- 1 box 15.25 oz cake mix
- 1 container 8 oz whipped topping thawed (such as Cool Whip)
- 1 large egg
- Powdered sugar for coating (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a large baking sheet with nonstick cooking spray.
- In a large mixing bowl, combine the cake mix, whipped topping, and egg. Stir until the mixture is fully combined and a thick, sticky dough forms.
- Using a medium cookie scoop or tablespoon, portion the dough into evenly sized balls. If desired, roll each ball in powdered sugar to coat.
- Place the coated dough balls onto the prepared baking sheet, spacing them evenly apart.
- Bake for 12–15 minutes, or until the cookies are set and the tops appear crackled.
- Remove from the oven and allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
