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4 ingredient Cool Whip Cookies are soft easy fluffy cookies made with cake mix! You can make this cookie recipe with any flavor of cake mix – they’re so simple to make and so delicious to eat. You’re going to never want to stop making them!

A stack of three crinkle cookies dusted with powdered sugar, labeled Cool Whip Cookies.

I love cool whip and I love cake mix, so why not combine them? This Cool Whip Cookies recipe has just four ingredients and they’re my new favorite way to make cake mix cookies!

I’ve been making these delicious cookies for years and decided it was finally time to share them – I love that you can use your favorite cake mix and get soft-baked cookies with tons of flavor. The crackly tops make them so pretty too – the perfect easy cookie recipe all year but especially for holidays.

A top-down view of four baking ingredients: a sealed bag of cake mix, a container of Cool Whip, a single egg, and a bowl of powdered sugar, all labeled on a white surface.

How to make Cool Whip Cookies

  1. Use any flavor cake mix – just make sure to get the 9×13-inch pan size (usually around 15 ounces). Any brand will work – even sugar free cake mix.
  2. You’ll need an 8 ounce tub of cool whip (whipped topping) and it needs to be thawed. You can use regular cool whip, fat-free cool whip or even sugar free!
  3. It’s best to mix these in a large bowl using a hand mixer or a stand mixer. It makes a sticky dough. No chilling needed!
  4. I recommend using a small cookie scoop (1 tablespoon size) as they do spread (pictured were made using a 2 tablespoon scoop).
  5. Roll the cookie dough balls in powdered sugar. When the cookies bake the confectioners’ sugar will cause gorgeous cracks on top, like crinkle cookies.
  6. The cookies are done baking when they’re no longer glossy and light golden around the edges. Cool several minutes on the cookie sheet before removing to a wire rack to finish cooling completely.
A tray of yellow and chocolate crinkle cookies, dusted with powdered sugar. More cookies are seen on a plate in the background, all on a white surface.

​Variations

A stack of chocolate crinkle cookies coated in powdered sugar, with a plate of more cookies in the blurred background. The cookies have crackled surfaces, showing dark chocolate through the white sugar.

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Storing Easy Cool Whip Cookies

  • Store leftover cookies in an airtight container for up to 3-4 days, at room temperature.
  • Freeze for several months in a freezer-safe container or freezer bag (separate between layers of paper towels to absorb moisture).
  • You can also freeze the balls of dough and bake them as you want them.
A stack of three crinkle cookies dusted with powdered sugar, labeled Cool Whip Cookies.

Cool Whip Cookies Recipe

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Cool Whip Cookies are an easy cake mix cookie recipe with just 4 ingredients! They're simple crackle cookies that taste so good – use any flavor mix you want!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 20 cookies
Serving Size 1 cookie
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Ingredients
 

  • 1 box cake mix, any flavor (approx. 15 ounces, for a 9×13-inch cake)
  • 1 (8-ounce) container Cool Whip, thawed
  • 1 large egg
  • ½ cup (57g) Powdered sugar, for rolling

Instructions

  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Add cake mix, cool whip, and egg to a large bowl. Mix using a hand mixer (or a stand mixer fitted with the paddle attachment) until smooth. Mixture will be very sticky.
  • Add powdered sugar to a small bowl. Scoop 1-tablespoon or 2-tablespoon cookie dough balls and roll into the sugar and then place 3-inches apart on cookie sheet.
  • These cookies will spread – the large ones will get larger, so I recommend using a 1-tablespoon cookie scoop.
  • Bake for about 8-14 minutes, depending on size, until the tops are cracked and the cookies are no longer glossy on top (sides and bottoms of lighter cookies will be light golden brown).
  • Cool before removing from the cookie sheets. These will stick to the parchment or silicone so be sure to use a spatula to remove them.
  • Store in an airtight container for several days or freeze for several months.
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Recipe Notes

  • This recipe will make approximately 20 2-tablespoon size cookies
  • Be sure they’re cooked all the way so they firm up – if they’re under done they taste delicious but will be more fragile.
  • You can use any flavor cake mix as long as it’s for a 9×13-inch pan size cake.
  • Add up to 1 ½ cups chopped nuts or chocolate chips (any flavor or kind) to the dough before baking, if desired.

Recipe Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 182mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 12IU | Calcium: 58mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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A glass bowl containing chocolate cake mix, a raw egg, and a scoop of whipped topping, all on a white countertop.
A clear glass bowl filled with swirled chocolate cake batter sits on a white marble surface.
A glass bowl filled with white powdered sugar and a small mound of cocoa powder in the center, placed on a white surface.
A baking sheet lined with parchment paper holds eight evenly spaced, round dough balls coated in powdered sugar, ready to be baked. The background is a white countertop.

Step-by-Step Instructions

  1. Add egg, cake mix, and whipped topping to a large bowl.
  2. Mix with a mixer until a thick sticky dough forms.
  3. Add powdered sugar to a medium bowl. Roll cookie dough balls in powdered sugar.
  4. Place cookies 2-3 inches apart on a cookie sheet lined with parchment paper. Bake in a preheated oven.
  5. Cool before removing from pans.

Favorite Cake Mix Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4 Comments

  1. My husband’s favorite cookie is Chocolate Chip 🍪 but now he loves these, I add chips & nuts. They are so easy to make, no butter to mix, no flour, no baking soda, no baking powder to mess with! Thanks for sharing 👍. Tbird.

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