Cool Whip cookies are light and airy cookies with a delicious chewy texture. They’re incredibly quick and easy to make in one bowl. Best of all, you can switch up the flavors and colors to find your favorite combination!

Cool whip cookies stacked on parchment paper.

Why You’ll Love Cool Whip Cookies

This easy Cool whip cookie recipe is the ultimate easy cookie recipe. With a quick roll in powdered sugar for a crackly surface, they look and taste like our chocolate crinkle cookies!

Stock up on some tubs of Cool Whip! You’ll need it for our pistachio fluff, Cool Whip Candy, and of course Banana Pudding.

Ready in a flash. Mix up the simple cookie dough in just a few minutes and you’re ready to bake.
Minimal ingredients. With only 4 ingredients, these cookies are practically foolproof.
Lower in calories. Since Cool Whip has fewer calories than the cooking oil that’s typically used in cake mixes, you end up with a lighter cookie.
Easy to adapt. It’s easy to change their flavor. By using different cake mix flavors, you can make this recipe a little different every time if you want.

Just 4 Ingredients

Ingredients needed to make cool whip cookies.

Cake Mix – Cake mix provides the basic structure of this cookie. Any flavor of cake mix will do for this recipe. We’ve featured lemon, strawberry, and chocolate cake mixes in our cookie photos.
Cool Whip – Use thawed Cool Whip (or other brand of whipped topping). You can also make my stabilized whipped cream if you prefer (it’s a great copycat cool whip recipe).
Egg – Helps to bind the ingredients together and add richness.
Powdered sugar – Roll these babies in powdered sugar for a crackle effect.

How to Make Cool Whip Cookies

Make the cookie dough. In a large bowl, beat the cake mix, thawed Cool Whip and egg together until combined.
Scoop. Use a cookie scoop to create the cookie dough balls.
Roll in Powdered Sugar. Place cookie dough on a prepared baking sheet. The texture is like a loose playdoh, so use your hands and give it a generous roll in sugar to help it keep it’s shape.
Bake. Bake the cookies in a preheated oven for 12-15 minutes. Remove and allow to cool on the pan for 5 minutes. Then finish cooling them to room temperature on a wire rack.

Strawberry cool whip cookies stacked on top of eachother.

Tips and Tricks

Refrigerate if it’s too sticky. If the dough is too sticky to handle, refrigerate it for up to 30 minutes for easier scooping and rolling.
Use a cookie scoop. This dough can be soft and sticky like Play-Doh, so make your life a little easier by using a cookie scoop instead of a spoon.
Change up the flavors. Similar to my Cake Mix Cookies, you can swap out different cake mix flavors to create a whole new treat! Chocolate (or devil’s food) and lemon are my favorites. You could also try red velvet, confetti, or spice cake mix.
Add coloring. Use a vanilla cake mix and add a few drops of food coloring to the dough mixture to change the color of your cake mix Cool Whip Cookies. This is perfect for making easy but festive holiday cookies.
Check for doneness. They’re done baking when their edges are set, and the center is still slightly soft.
Fresh. These cookies are best on the day they are made. However, they will stay soft for about 3-4 days if stored properly.
Eat cold. Delicious when served chilled!

Lemon, Strawberry, and Chocolate crinkle cookies stacked.

Serving Suggestions

Since you can change up the main flavor of these cookies based on which cake mix you use, they go well with a variety of beverages. For instance, try pairing a spice cake mix with a hot Apple Crisp Macchiato or an iced Pumpkin Cream Cold Brew for caffeinated fall flavors.

If you’re using chocolate cake mix in your Cool Whip Cookies recipes, they’ll go perfectly with my Skinny Caramel Mocha. Or you can whip up a batch of Instant Pot Hot Chocolate for you and the kids in mere minutes.

If you’re sticking with a simpler vanilla flavor, there’s no shame in that! They’ll taste great with a cup of coffee flavored with French Vanilla Coffee Creamer. Or make a light and airy drink like my whipped Dalgona Coffee to go with them instead.

Storage

Store cooled cookies in airtight container in the refrigerator. These will stay fresh for about 3-4 days.
Freeze cookies in airtight container for up to 3 months.
You can also freeze cookie dough. Drop by scoop onto parchment paper ( I line a 13×9 dish with parchment paper), cover with plastic wrap and freeze 30 minutes. Remove balls of cookie dough and slide into a ziploc freezer bag. Freeze for up to 3 months. Bake from frozen, adding several minutes to the baking time.

Cool Whip cookies are light and airy cookies with a delicious chewy texture. They’re incredibly quick and easy to make in one bowl. Best of all, you can switch up the flavors and colors to find your favorite combination!

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