Cake Mix and Cool Whip cookies are incredibly easy—just four ingredients (Cool Whip, boxed cake mix, an egg, and optional powdered sugar) and under 30 minutes from start to finish. They turn out light, tender, and slightly fudgy and can be made in any cake mix flavor like chocolate, lemon, or strawberry for colorful variety.
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This simple idea with Cool Whip has been all over social media, and for good reason—it makes soft, moist cookies with minimal effort.
Why You’ll Love This Recipe
- Only 4 ingredients for a light, tender cookie.
- Totally versatile—use any flavor of boxed cake mix and you can have cookies in under 30 minutes.
- Beautiful results—make multiple flavors for colorful cookie assortments perfect for parties or holidays.
Cool Whip in Cookies?
Cool Whip adds moisture and richness without weighing the cookies down. The whipped topping gives a fudgy, tender texture that pairs nicely with the airy cake mix for a great balance of flavor and texture.
Ingredients
- 8 oz Cool Whip whipped topping — thawed. Store-brand whipped topping or homemade whipped cream will also work.
- 15.25 oz boxed cake mix — any flavor; one standard box.
- 1 large egg
- ½ cup powdered sugar — optional, for coating and a crinkled appearance.
Note: Because the dough is very light, avoid heavy mix-ins (chocolate chips, nuts, etc.)—they tend to sink.
How to Make Cake Mix Cool Whip Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the 8 oz Cool Whip, 1 egg, and 1 box of cake mix until a thick, sticky dough forms. Mix gently; do not overwork the dough.
- Pour ½ cup powdered sugar into a small bowl.
- Use a cookie scoop or spoon to portion about 2 tablespoons of dough. Roll each ball in the powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet, leaving space between them for spreading.
- Bake at 350°F for 9–11 minutes. Bake about 9 minutes for fudgier cookies, 11 minutes for a cakier texture. Cookies should be set at the edges but slightly soft in the center.
- Let the cookies cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely.
Helpful Tips & Tricks
- Cool completely before storing—warm cookies can stick together in a container.
- If dough is too sticky to roll, chill it in the freezer for 10–15 minutes.
- Bake time changes texture: shorter bake for fudgy cookies, longer bake for cakier cookies.
- Storage: keep in an airtight container at room temperature for 4–6 days.
- Freezing: freeze in a sealed bag for up to 6 months; thaw in the fridge before serving.
More Delicious Cookie Recipes
Rocky Road Cookies-
Banana Bread Chocolate Chip Cookies
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Muddy Buddy Cookies (No-Bake)
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3-Ingredient No-Bake Cookies
Save this recipe for holiday baking— these cookies are easy to customize and always popular. If you make them, share a photo on social media or leave a rating and review!
Cake Mix and Cool Whip Cookies
Ingredients
- 8 oz Cool Whip whipped topping (thawed)
- 15.25 oz boxed cake mix
- 1 large egg
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the Cool Whip, egg, and boxed cake mix. Stir until blended into a thick, sticky dough—do not overmix.
- Place powdered sugar in a small bowl. Scoop 2-tablespoon portions of dough and roll in powdered sugar until coated.
- Arrange coated dough balls on a prepared baking sheet. Bake 9–11 minutes—9 minutes for fudgier cookies, 11 minutes for cakier cookies.
- Let cool on the baking sheet 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Allow cookies to cool completely before storing to prevent sticking.
- If the dough is too sticky to roll, chill it in the freezer for 10–15 minutes.
- Bake shorter for fudgy cookies and longer for a cakier texture.
- Store in an airtight container at room temperature for 4–6 days.
- Freeze in a sealed bag for up to 6 months; thaw in the fridge before serving.
- Avoid heavy add-ins; they may sink in the light dough.
Nutrition Facts
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