This recipe for Cool Whip Cake Mix Cookies is perfect for saving time during the holidays or any time you want to make simple, yet delicious cookies. The cake mix and Cool Whip create irresistibly soft and chewy cookies every time. I chose strawberry cake mix for this recipe, but you feel free to experiment with your favorite flavors!
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These cake mix Cool Whip cookies are not overly sweet, but still have great flavor. I like the strawberry here because it’s subtle and gives the cookies a gorgeous pink hue. The powdered sugar crinkle on the outside is pretty as well!
If you like easy cake mix recipes, you will love my Easy Cake Mix Donuts and this fruity Blueberry Cobbler with Cake Mix.
Why You’ll Love This Cool Whip Cake Mix Cookies Recipe
- It’s an inexpensive treat: This Cool Whip cookie recipe is made with budget-friendly ingredients, so you won't break the bank!.
- The dough is prepared in just a few minutes: It takes only about 5 minutes to mix the ingredients. It’s so quick!
- It’s a customizable recipe: Let your creativity shine and make these cookies using whatever flavors you want.
Ingredients
These 4 components are all you need to make Cool Whip and cake mix cookies. They can be found at almost any grocery store so you can make them whenever you want!
- Cake Mix: I use strawberry cake mix but you can use any kind. The same goes for the brand of mix as well.
- Egg: A single egg is used (more is typically needed when making a cake with the mix) to give the Cool Whip cookies structure.
- Cool Whip: This is the key ingredient in these simple cake mix crinkle cookies. It keeps them soft and light as they bake.
- Powdered sugar: I roll the cookie dough in powdered sugar to give it the crinkle effect. It makes a great presentation.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Red velvet: Try these cookies using red velvet cake mix instead of strawberry.
- Strawberry chocolate chip: Fold in chocolate chips for a strawberry and chocolate combination.
- Spiced: Use a spiced or vanilla cake mix with cinnamon added for warm flavors.
How to Make Cool Whip Cookies With Cake Mix
Here are the instructions on how to make these strawberry cake mix cookies with Cool Whip. When you are ready to bake them, preheat your oven to 350°F and line a cookie sheet with parchment paper.
Step 1: Mix the ingredients. Combine the cake mix, egg, and whipped topping in a large mixing bowl. Stir until everything is well combined, and then place the bowl in the fridge to chill for 30 minutes.
Step 2: Form into balls. Scoop the dough and roll it into 1-½ inch balls.
Step 3: Coat in powdered sugar. Add the powdered sugar to a small bowl and roll each cookie in the sugar.
Step 4: Bake. Place the coated cookies onto the prepared baking sheet and bake them in the oven for 10 minutes.
Step 5: Serve. Cool and enjoy!
Recipe Tips
- Ensure the Cool Whip is thawed: I like to put the Cool Whip in the refrigerator overnight before I make these cake mix cookies, so it has plenty of time to thaw but is still cold.
- Choose the right size cake mix: A 15.25 oz box is ideal here. This ensures that the measurements are accurate.
- Try a cookie scoop: Using a cookie scoop to form the dough makes scooping easier and ensures evenly sized cake mix and Cool Whip cookies..
If you love easy cookie recipes like this one, you may also enjoy Lemon Cool Whip Cookies.
Storage Directions
- Storing: Store leftover cookies in an airtight container for up to 3 days at room temperature. You can also keep them in the refrigerator for up to 1 week. To freeze them, place them in a resealable bag and store them flat in the freezer for up to 2 months.
- Make Ahead: Prepare the dough and store it tightly covered for up to 24 hours in the refrigerator. This can help prepare for a gathering!
Serving Suggestions
- Enjoy a scoop of banana split ice cream or pbj ice cream on the side or as a soft and chewy sandwich.
- Make this treat extra indulgent and use the cake mix crinkle cookies as dippers for funfetti Dip and this easy Oreo fluff.
- Serve these cookies as a quick and tasty treat after an easy dinner like slow cooker chicken Alfredo.
Recipe FAQs
They likely have been overbaked. If you leave the cookies in the oven too long, they will dry out and the edges will become crunchy.
Sure. I love the crinkle effect on the cookies, but you can skip it if you prefer.
Of course! This a great way to make them ahead of time. However, I would not leave the dough in the fridge any longer than 24 hours.
More Delicious Cool Whip Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Cake Mix Cool Whip Cookies
Ingredients
- 1 15.25-ounce box cake mix any flavor for 9x13-inch cake I used strawberry or 432 g
- 1 large egg
- 1 ½ cups Cool Whip or whipped topping
- ¼ cup powdered sugar
Instructions
- In a large mixing bowl, combine cake mix, egg, and whipped topping until smooth.
- Cover and refrigerate dough for 30 minutes.
- Preheat oven to 350ºF.
- Prepare a baking sheet by lining it with parchment paper or spraying it with nonstick cooking spray.
- Form 1 to 1 ½ inch balls of dough.
- Roll each ball of dough on powdered sugar and place them on your prepared baking sheet.
- Bake cookies for 10 minutes. They may appear a little soft in the middle, but be sure not to overbake them.
Video
Notes
- This recipe uses completely thawed out whipped topping. I like to put the Cool Whip in the refrigerator overnight before I make these cake mix cookies, so it has plenty of time to thaw but is still cold.
- Make sure you grab a 15.25 oz box of cake mix so that all the measurements are accurate.
- Use a cookie scoop to form the dough. It's easier and ensures evenly sized cookies.
Nutrition
This post was originally published April 2016. It's been updated with new content, a revised recipe, and fresh images.
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