Cool Whip Cookies

Looking for the easiest-ever Christmas cookie? Enter: Cool whip cookies. All you need is cake mix, whipped topping (aka Cool Whip), an egg, and powdered sugar to create these holiday treats. This genius boxed-cake-mix hack makes super-fudgy crinkle cookies—with a third of the typical ingredients. Whether you’re searching for a last-minute holiday dessert or a sweet homemade food gift, these cookies are the answer. Here’s everything you need to know:

What People Are Saying:
“So easy to make and so good!” - BlueBattery

“I made these for a Christmas Cookie Exchange. They were a big hit. And so easy to make. I made a chocolate, 2 white (one I colored red and 1 green) and a funfetti Christmas. Definitely a recipe to keep!” - tam2001

How To Make Cool Whip Cookies

INGREDIENTS

• Devil’s Food Cake Mix: Devil’s food cake mix is my preferred choice, but the best thing about this recipe is how versatile it is. If you're not a chocolate person (😱!!!), you can use any type of boxed cake mix—vanilla, Funfetti, or even red velvet.
• Cool Whip: I use fat-free Cool Whip here, but any type should work, even homemade whipped cream.
• Egg: 1 large egg is all you need in addition to the cake mix and whipped topping to make this easy cookie dough.
• Powdered Sugar: These cookies wouldn’t be the same without rolling them in powdered sugar before baking.

STEP-BY-STEP INSTRUCTIONS

After preheating your oven to 350° with racks in the upper and lower thirds, line two baking sheets with parchment paper. Then, in a large bowl, add your cake mix, Cool Whip, and egg. Beat with a hand mixture until you get a smooth dough with a taffy-like consistency—this should only take around 1 minute.

Once your dough is ready, add powdered sugar in a shallow bowl. With a medium cookie scoop, scoop the dough into the powdered sugar. Roll it around to coat it completely. This will be messy, but completely worth it.

Once your cookies are well coated in powdered sugar, arrange them on the prepared baking sheets, making sure you space them at least 2” apart. Bake, rotating the trays halfway through the bake time, until the cookies crackle (their signature look) and are set with a slightly soft center. Once done, transfer to a cooling rack and let them cool completely before serving.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Having trouble rolling? Chill the dough. Thanks to the Cool Whip, this is a very soft dough. If it's too sticky in your hands to roll, chill the dough in the refrigerator for up to 30 minutes before rolling into balls and powdered sugar.
• Prevent flat cookies. If you’re having trouble with flat cookies, try chilling your dough for at least 30 minutes before baking. A well-chilled dough will not only help your cookies to be the height and texture we want, but also aids in creating the beautiful signature crinkle.

Storage

If you have any leftover cookies, store them in an airtight container at room temperature for 3-4 days. You can also freeze the baked cookies by letting them cool, then placing them in freezer-safe plastic bags. You can also freeze the dough for up to 3 months. Freeze them as balls in freezer-safe plastic bags and let thaw before baking.