Easy Cool Whip Cookies
Easy Cool Whip Cookies are soft, airy, and lightly chewy cookies made with cake mix, whipped topping, and an egg. This simple three-ingredient recipe delivers bakery-style cookies with minimal effort.
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Servings: 18
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
To make this recipe gluten-free, substitute the standard cake mix with a certified gluten-free cake mix. Verify that the whipped topping and powdered sugar are also labeled gluten-free, as ingredient formulations may vary by brand.