Cool Whip Cookies


Cool Whip Cookies


The recipe I’m about to share with you just might change your life.  This cookie recipe is SO easy, SO versatile, and SO delicious, that you will be tempted to make it over and over again.  I’m talking 4 ingredients, only 10 minutes, and endless possibilities.

These cookies get their flavoring from cake mix.  I used strawberry cake mix which gave it a nice pink color perfect for spring, Easter, or even Valentine’s Day (red velvet would also be good for Valentine’s).  These cookies come out super light and airy.  They’re delicious, but watch out!  Before you know it, you will have devoured 7 of these things without realizing it.  I really like how customizable these puppies are!  Chocolate, Vanilla, Lemon, Rainbow Chip, Red Velvet, and so many more options!

Cool Whip Cookies

Yields: 36 cookies

Cool Whip Cookies


  • 1 (8 oz) container of Cool Whip, thawed
  • 2 eggs
  • 1 (18.25 oz) Box Cake Mix (whatever flavor you like)
  • 1/3 c powdered sugar


  1. Preheat oven to 350 degrees F. Lightly grease cookie sheets.
  2. Beat together the Cool Whip and the eggs. Add cake mix and continue to mix together. Dough will be VERY sticky.
  3. Drop by small scoops into a bowl of the powdered sugar. Roll to coat and form into balls.
  4. Place on prepared baking sheets and bake for 9-11 minutes.


With this very sticky dough, greasing or flouring your hands before rolling the dough into balls will make it much easier.

Source:  I Heart Eating


48 thoughts on “Cool Whip Cookies

  1. I am making these cookies today. They look so pretty and I bet they taste delicious. These cookies would be perfect to put in an Easter basket. Thanks for all your recipes.

  2. l am going to show this recipe to my daughter and see if she will make some for our Easter dinner. do you know if they can be made any size and still turn out? the kids like BIG cookies lol and wondering if these will bake up if made larger than the normal size shown here? thanks for all the great recipes that you share.

    • I would think they’ll still turn out even if you make them larger You might just need to adjust the baking time to make sure they’re done in the middle Hope the kids like them!

  3. Pingback: Day 313: Cool Whip Cookies | 365ish Days of Pinterest

  4. These cookies are so easy to mix together and they taste really,really good…..BUT…THEY ARE VERY,VERY,VERY STICKY…How can you correct that?

    • You’re right the dough is VERY sticky I recommend just dropping a glob (about a tablespoon or more) into the flour and then rolling them into balls If you try to roll them before you put them in the flour, it definitely won’t work Other than that, I think we’re stuck with the stickiness!

      • right ! They still come out the same shape..I just dropped a blob from the spoon into the sugar..then rolled it around and put them on parchment paper….all came out nice and round ! I tried the other way and what a mess !

    • Re: Cool-whip cookies. STICKY yes. Put dough in fridge for about an hour before dropping into confectioner’s sugar and shaping

  5. Would it be possible to make a sheet cake with your recipe & what changes would be needed? I only own an iPad.

    • Honestly, I have no idea if this recipe would work for a sheet cake because I’ve never tried it I must say that it doesn’t SEEM like it would work, just based on the consistency of the dough But if you want to give it a try, we’d love to know how it works out!

  6. I have made these with brownie mix and every flavor of cake mix you can imagine. always turn out great! however I only use 4 ounces of cool whip and 1 egg. About the stickiness I coat my fingers with the powdered sugar befor I roll into balls then into the powdered sugar try this using a carrot cake mix!!

  7. I’m making cool whip cookies today! but I was using 1 cake mix, 1 large egg, 1 cup of cool whip……. and the dough isn’t that sticky and they are delicious! I already made the lemon, strawberry and right now making banana! Now I did add a “real” banana and it make the dough more sticky and wet BUT they are now my favorite! oh my gosh are the banana good!!!

      • Yes, it’s true I usually purchase ‘name brand’ cake mixes, because they have the most flavor choices which I normally use Recently, I noticed the amount was reduced to something like a little more than 16 oz I called “Pillsbury” and “Duncan Hines”, and I was told that they downsized their cake mixes in order to be more ‘cost-effective’ Perhaps your supermarket still has some of their older products I’d stock up if I were you!

  8. I have made these using all different cake flavors. I have also used different flavors of cool whip. I use a cookie scoop and put it in the powder sugar before I scoop the dough. They drop off the scoop easy and are then easy to roll in the sugar.

    • lindsayballen July 27, 2013 at 10:24 pm - Reply Author

      Oh I didn’t even know there were different flavors of cool whip! That sounds awesome! Thanks for sharing your tips with us!

  9. Just made a batch, used parchment paper as I always do, cookies stuck terribly , is the parchment what make them stick, I know it said to grease the cookie sheet, never saw anything stick to parchment, thanks

    • lindsayballen July 29, 2013 at 9:01 pm - Reply Author

      Oh no! I hope they were salvageable! I’ve never tried it with parchment, but you’re right, it is weird for something to stick to it. Were they overcooked at all? Could that have caused it? Maybe next time try the greased pan and see what happens. Sorry that happened!

  10. I love these .I made the lemon and just used a little less cool whip and two egg whites. They were so good. I used a french silpat mat to bake the cookies on and they turned out great. They are sticky I just oiled my hands and easy as can be. Think I will make banana next.. SO good and so low calorie with the fat free cool whip…

  11. Do you think this would work with fresh whipped cream? As we know from the commercials, the listed whipped topping is mostly oil. . .

    • lindsayballen January 8, 2014 at 10:10 am - Reply Author

      Hmmm…ya know, I have no idea. I honestly think that it would work, but I don’t know for sure. If you try it, please let us know how they turn out!

  12. I found that I have to cook them from15 to 18 minutes. I have made them three times and the one that gets the rave revues it the pecan cake mix cookies. I also made a red velvet (chocolate). Cooked mine on teflon sheet–very little sticking.

  13. I tried the lemon, they were awesome. it makes a lot the almost ate all of them.
    I used 2 different cookie sheets and the one that was not coated, the cookies did not
    stick to. can’t wait to try the other flavors
    thanks for a great recipe my church thanks you too
    sandra p

    • lindsayballen March 16, 2014 at 1:31 pm - Reply Author

      I’m glad you and your church enjoyed them! I haven’t tried the lemon ones yet, but they are next on my list to try! Maybe I’ll make them for Easter.

  14. I am always dieting and always changing recipes to suit my diet.I used sugar free cake mix,egg beaters,low fat cool whip and sprinkled coconut sugar lightly on tops.The pam trick to the hands works best.Thanks for sharing this.I have not figured the calorie or fat content yet but I will.

  15. I am. Missing my recipe for cookies, just plain and quick and delicious. Can you help? Recipe was on box for years ???????? Thank you.

    • Mine all got eaten up so fast I didn’t even have to store them! I do think they’ll get a little stale if not sealed, but I’m not sure how long they would keep. I don’t think they need to be refrigerated though.

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