EASY Cake Mix and Cool Whip Cookies Recipe Guide
Whip up irresistible, soft, and chewy cookies with just cake mix, Cool Whip, and a few simple steps.
EASY Cake Mix and Cool Whip Cookies
Looking for a quick, fail-proof, and incredibly satisfying cookie recipe? These Cake Mix and Cool Whip Cookies are perfect for busy bakers, new cooks, and anyone craving a soft, chewy treat with a delightful crinkle finish. With just three main ingredients and endless possible flavors, you can whip up a batch in minutes. Let’s dive into the details!
Table of Contents
- Introduction
- Ingredients & Substitutions
- Step-by-Step Instructions
- Tips for Success
- Flavor Variations & Add-ins
- Serving & Storage Suggestions
- Frequently Asked Questions
- Nutrition Information
Why You’ll Love Cool Whip Cake Mix Cookies
These cookies are the ultimate shortcut dessert that never disappoints. Using boxed cake mix as the base means you skip the flour and leavening measurements, while Cool Whip brings a soft, melt-in-your-mouth texture you can’t get with traditional recipes. Optional powdered sugar adds the classic crinkle look and another layer of sweetness. Best of all, you can use any cake mix flavor you like—lemon, chocolate, spice, red velvet—so there’s always something new to try.
- Ridiculously easy: Just mix, scoop, roll, and bake.
- Only 3 or 4 ingredients: Cake mix, Cool Whip, egg, and optional powdered sugar.
- Customizable: Works with virtually any boxed cake mix flavor.
- Great texture: Cakey, soft, and slightly chewy with a delicate crinkle topping.
- No special equipment required.
Ingredients & Substitutions
This recipe is a staple because the base ingredients are almost always on hand. Here’s what you need:
- Boxed Cake Mix (15–16 oz.)
Any flavor works—classics include chocolate, lemon, strawberry, funfetti, and red velvet. - Cool Whip (8 oz. tub, thawed)
Do not substitute with regular whipped cream; you need the stabilization for the dough’s texture. - Large Egg
Room temperature is best for easy mixing. - Powdered Sugar (optional)
For rolling and giving the cookies that beautiful crinkle effect.
If you wish, you can also roll the dough balls in granulated sugar first for a double-sugar coating and extra crinkle texture.
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats for non-stick, easy clean-up.
- Mix the Dough: In a large bowl (or the bowl of a stand mixer), add:
- 1 box (15–16 oz.) cake mix,
- 1 large egg,
- 1 tub (8 oz.) Cool Whip, thawed.
Mix on low speed or with a sturdy spatula/hand mixer until smooth. The mixture will be very sticky; this is normal!
- Portion the Dough: Use a 1–2 tablespoon cookie scoop or spoon to make evenly sized dough balls. The dough is sticky, so a cookie scoop is highly recommended.
- (Optional) Coat in Sugar: Place powdered sugar in a separate small bowl. Drop each dough ball into the sugar, rolling it around to coat. For best results, roll in granulated sugar first, then powdered sugar for a more pronounced crinkle.
- Arrange on Baking Sheet: Place dough balls 2–3 inches apart as they will spread. Use parchment paper to prevent sticking.
- Bake: Bake in preheated oven for 9–12 minutes. Cookies are done when the tops are cracked and no longer glossy; edges may be just set, but centers will still look soft. Do not overbake—the cookies will continue to firm up as they cool.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer gently to a wire rack to cool completely. Use a spatula for easy removal.
Tips for Perfect Cool Whip Cookies
- Thaw Cool Whip thoroughly for a lump-free batter. Leave out overnight in the fridge or for a couple of hours at room temperature.
- Stickiness is normal. Don’t try to fix sticky dough—rolling in powdered sugar makes handling manageable.
- Use a cookie scoop for uniform size and less mess. If dough is too sticky, chill it for 15–20 minutes.
- Do not use regular whipped cream—it won’t provide the required structure.
- Line baking sheets with parchment or silicone mat for easy cleanup and to prevent sticking.
- Don’t overbake. The cookies should be set on the edges but soft in the center when you take them out of the oven, resulting in the perfect chewy/crispy contrast.
Flavor Variations & Fun Add-in Ideas
One of the best things about this recipe is its incredible flexibility. Here are some variations and creative add-ins to try:
| Cake Mix Flavor | Add-Ins & Finishing Touches | Suggested Extras |
|---|---|---|
| Chocolate/Devil’s Food | Mini chocolate chips, nuts | Roll in cocoa powder or add mini marshmallows |
| Lemon | Lemon zest, poppy seeds | Drizzle with lemon glaze for zing |
| Strawberry | White chocolate chips, dried strawberries | Add pink sanding sugar on top |
| Red Velvet | White or dark chocolate chips | Dust with extra powdered sugar post-bake |
| Funfetti/Confetti | Extra sprinkles | Colorful sanding sugar before baking |
| Spice | Cinnamon chips or chopped nuts | Top with cinnamon sugar mix |
- Add food coloring to lemon or vanilla mixes for vibrant, seasonal cookies.
- Mix in a teaspoon of extract (vanilla, almond, orange) for extra flavor complexity.
- Press a candy, chocolate kiss, or M&M into the center after baking for a festive touch.
Serving & Storage Suggestions
These cookies are perfect for last-minute gatherings, festive platters, or as a sweet homemade gift. Serve them with milk, tea, or coffee, or add them to a dessert board for a spot of vibrant color and flavor.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3–4 days. For best taste, consume within the first 48 hours.
- Freezing: Both the finished cookies and unbaked dough balls freeze well. Freeze in a single layer, then transfer to a bag for up to 2 months. Thaw before serving or baking.
- Packing Tips: Let cookies cool fully before stacking to prevent sticking. If gifting, layer with parchment or wax paper in tins.
Frequently Asked Questions
Q: Can I use homemade whipped cream instead of Cool Whip?
A: No. Homemade whipped cream doesn’t have the stabilization Cool Whip has, so the dough won’t hold together properly and the cookies may spread too much or fail to set.
Q: My dough is very sticky—is that normal? What can I do?
A: Yes! Sticky dough is expected with this recipe. Rolling it in powdered or granulated sugar helps, but you can also chill the dough for 15–20 minutes to firm it up.
Q: Can I double the recipe?
A: Absolutely. For a larger crowd or gifting, simply double all ingredients. Mix in separate batches if using a home mixer for best results.
Q: How can I make my cookies look extra crinkled?
A: Roll the dough in granulated sugar first, then powdered sugar before baking for a strong crinkle effect.
Q: Can I use gluten-free cake mix?
A: Yes, most gluten-free cake mixes work well in this recipe. Check the box for any adjustments in liquid or mix volume.
Q: What flavors work best?
A: Chocolate, lemon, and red velvet are fan favorites, but any flavor works. Funfetti and spice are festive choices for holidays.
Nutrition Information
| Serving Size | 1 cookie (serves approx. 24 per batch) |
|---|---|
| Approximate Calories | 80–90 per cookie (varies with cake mix flavor) |
| Main Allergens | Wheat, eggs, milk (check cake mix & Cool Whip label) |
| Vegetarian | Yes, with most cake mixes and Cool Whip |
| Vegan-Friendly? | No, due to eggs and dairy. |
Final Thoughts
If you love easy, low-fuss desserts, give these Cake Mix and Cool Whip Cookies a try. Their unique, pillowy texture and endless adaptability make them a hit for bake sales, parties, and afternoon treats. Kids love to help roll the sticky dough in sugar—and everyone loves to eat them warm from the oven!
More FAQs
Q: Can I add mix-ins like nuts or chocolate chips?
A: Yes, add up to 1 cup of add-ins like mini chocolate chips, chopped nuts, or sprinkles to the dough before baking for extra flavor and crunch.
Q: Should I sift the cake mix first?
A: It’s not necessary, but if your cake mix seems lumpy, a quick sift will help create a smoother dough.
Q: Can I bake multiple trays at once?
A: Yes, but rotate the baking sheets halfway through to ensure even baking and consistent crinkle tops.
Q: What if I want smaller or larger cookies?
A: Adjust baking time slightly—smaller cookies may need 8–9 minutes, larger up to 14 minutes. Watch for set edges and a cracked surface.
