Cool Whip Cookies

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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

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Source:  I Heart Eating

Makes: About 36 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

Preheat oven to 350 degrees F.  Lightly grease cookie sheets.

Beat together the Cool Whip and the eggs.  Add cake mix and continue to mix together.  Dough will be VERY sticky.

Drop by small scoops into a bowl of the powdered sugar.  Roll to coat and form into balls.

Place on prepared baking sheets and bake for 9-11 minutes.




30 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!

  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. Your recipe looks great for the Cool Whip Cookies, however, my husband is diabetic. I was wondering if I make these from scratch (leaving out sugar), could I then roll them in Splenda instead of powdered sugar?

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