This Cool Whip Cookies recipe makes soft and chewy cake-mix cookies that you can turn into rainbow cookies like the ones you see here. You can also use different cake mix flavors!
- Easy. These will probably be the easiest crinkle cookies you’ll ever make. You won’t even need a stand mixer (affiliate link)! Just a few simple ingredients (one of them optional), a big bowl and a spatula.
- Soft & Chewy. Because the base of these cookies is cake mix, they are soft and chewy.
- Fun & flexible. We added colors to our cookie batter to make rainbow cookies, but you could choose one color or omit the color altogether. You can also use different kinds of cake mix, such as chocolate or strawberry, as long as the total amount of cake mix stays the same.
What You’ll Need
Here is a quick look at what you’ll need to make Cool Whip cookies. Be sure to scroll down to the recipe card below for specific amounts.
- Yellow or white cake mix – I used Betty Crocker brand
- Cool Whip – Thawed.
- Egg
- Food coloring – This is optional. You can skip the colors altogether, or just choose one color and use it for your entire batch of dough.
- Powdered sugar – For rolling the cookie dough in. This will produce cracks during baking similar to crinkle cookies. It also makes the dough easier to handle when rolling into balls.
Can I Use Whipped Cream Instead of Cool Whip?
No, you can’t use whipped cream in this recipe. Whipped cream is traditionally made by whipping heavy cream until it is light and fluffy. This works air into the cream, which will dissipate once it is added to the cake mix. Also, because Cool Whip has oil, it replaces the oil in a regular cake-mix cookie recipe. For these two reasons, replacing the Cool Whip with whipped cream will result in a dry, flat cookie.
Are you ready to make some colorful Cool Whip cookies? Here’s how to do it:
- Prep your tools. Preheat your oven to 350F and line a baking sheet with parchment paper. Note that you will need to bake your cookies in batches. Place the powdered sugar on a large plate and set aside
- Make the batter. In a large bowl, combine the cake mix, Cool Whip and egg. Mix well until throughly combined.
- Add colors. Divide the cake mix cookies batter amongst 4 medium bowls. Add 18 drops of your preferred colors to each bowl and mix well until there color is worked in.
- Shape the cookies. Using two spoons, drop about 1 scant teaspoon of each color of cookie dough into the powdered sugar. You want to drop the cookie dough colors on top of each other so that you have four small scoops of batter that stick to each other.
- Roll into balls. Once all four colors have been added, use your fingers to sprinkle some of the powdered sugar on top of the batter, this will make it easier to handle. Then gently roll it around until all sides are coated. Once that happens, you can pick up the dough and roll it into a ball in your hands. Place onto the prepared baking sheet.
- Bake. Place the cookies in the oven and bake for 10-12 minutes, until the cookies are set and cracks have formed. Don’t over cook them, you don’t want them to brown. The cookies will still be soft when they are done and will firm up as they cool.
- Cool. Let the cookies cool for 15 minutes before removing them to a wire rack (affiliate link) to finish cooling. If you try to move them too soon they will break.
Tips for Success
- Scrap the bottom and sides of the bowl. It is easy for bits of dry cake batter to get stuck on the bottom or sides of the bowl, so make sure you work every bit of mix into with the Cool Whip. I find a spatula makes it easier to do this.
- Don’t skip the powdered sugar. In addition to giving the baked cookies lovely little cracks, the powdered sugar makes it easier to roll the dough into balls. Without it the batter is quite sticky. Be generous with the powdered sugar.
- Line your baking sheet. These cookies will stick to your pan if you don’t line your baking sheet with parchment paper or a non-stick silpat (affiliate link).
- Want to use a different flavor? I used vanilla cake mix, but you could also use other flavors like chocolate, strawberry or lemon. Just make sure that the total amount of cake mix stays the same.
- Counter. Let the cookies cool to room temperature, then store them in an airtight container on the counter for up to 3 days.
- Fridge. You can also store cooled cookies in an airtight container in the fridge for up to 7 days.
- Freezer. Place cooled cookies in an airtight, freezer-safe container and place them in the freezer for up to 3 months. If you are freezing them in layers, I recommend adding a piece of parchment paper between each layer to prevent sticking. When you are ready to eat a cookie, defrost is on the counter for a couple hours. Don’t try to microwave.
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This Cool Whip Cookies recipe makes soft and chewy cake-mix cookies! You can add rainbow colors with food coloring, or make plain cookies.
Ingredients
- 16.25 oz cake mix, 1 box yellow or white mix (I used Betty Crocker brand)
- 2 cups Cool Whip, thawed
- 1 large egg
- 4 colors of food coloring, 20 drops per color
To Roll the Cookies
- ¾ cup powdered sugar
Instructions
- Prep your tools. Preheat your oven to 350F and line a baking sheet with parchment paper. Note that you will need to bake your cookies in batches. Place the powdered sugar on a large plate and set aside
- Make the batter. In a large bowl, combine the cake mix, Cool Whip and egg. Mix well until throughly combined.
- Add colors. Divide the cake mix cookies batter amongst 4 medium bowls. Add 18 drops of your preferred colors to each bowl and mix well until there color is worked in.
- Shape the cookies. Using two spoons, drop about 1 scant teaspoon of each color of cookie dough into the powdered sugar. You want to drop the cookie dough colors on top of each other so that you have four small scoops of batter that stick to each other.
- Roll into balls. Once all four colors have been added, use your fingers to sprinkle some of the powdered sugar on top of the batter, this will make it easier to handle. Then gently roll it around until all sides are coated. Once that happens, you can pick up the dough and roll it into a ball in your hands. Place onto the prepared baking sheet.
- Bake. Place the cookies in the oven and bake for 10-12 minutes, until the cookies are set and cracks have formed. Don't over cook them, you don't want them to brown. The cookies will still be soft when they are done and will firm up as they cool.
- Cool. Let the cookies cool for 15 minutes before removing them to a wire rack to finish cooling. If you try to move them too soon they will break.
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Nutrition
Serving: 1cookie | Calories: 196kcal | Carbohydrates: 42g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 280mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 42IU | Calcium: 100mg | Iron: 1mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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