Easy 3-Ingredient Cool Whip Cookies

These Easy 3-Ingredient Cool Whip Cookies are soft, chewy, and ridiculously simple to make. With just cake mix, whipped topping, and an egg, I can whip up a batch of bakery-style cookies in no time. They’re light, sweet, and have that perfect slightly crinkled surface that looks impressive—but trust me, they’re one of the easiest cookies I’ve ever made.

Why I Love This Recipe

I love how fast and fuss-free these cookies are. I don’t need any fancy tools or mixers—just one bowl and a spoon. They’re super customizable depending on which cake mix I use, and I can change the flavor every time I make them. They’re perfect for bake sales, parties, or when I want something sweet but don’t want to spend hours in the kitchen. Plus, they stay soft for days, which makes them ideal for making ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box (15.25 oz) cake mix (any flavor—I usually go with lemon, strawberry, or chocolate)
• 1 tub (8 oz) Cool Whip, thawed
• 1 large egg
• Optional: powdered sugar for rolling

Directions

1. Preheat the oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the dough: In a large bowl, I stir together the cake mix, Cool Whip, and egg. The dough is sticky, so I like to chill it for 15–20 minutes if I have time—it makes scooping easier.

3. Roll and coat: Using a spoon or cookie scoop, I form tablespoon-sized balls of dough. If I want a crinkle look, I roll them in powdered sugar before baking.

4. Bake: I place the dough balls about 2 inches apart on the baking sheet and bake for 10–12 minutes. The edges set while the centers stay soft.

5. Cool: I let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: About 20–24 cookies

• Prep time: 10 minutes

• Chill time (optional): 15–20 minutes

• Bake time: 10–12 minutes

• Total time: Around 25–30 minutes

Variations

• Flavor switch-up: I use any cake mix—Funfetti, spice, red velvet, you name it.

• Add-ins: I mix in chocolate chips, sprinkles, or crushed candy for extra flair.

• Frosted version: I spread a thin layer of frosting or glaze on top once they’ve cooled.

• Sandwich style: I sandwich two cookies with whipped cream or frosting for a fun twist.

• Mini cookies: I make smaller dough balls for bite-sized treats—just reduce the baking time by a couple of minutes.

Storage/Reheating

• Storage: I store the cookies in an airtight container at room temperature for up to 4–5 days.

• Freezing: I freeze the baked cookies in layers separated by parchment paper for up to 2 months. I also freeze the dough balls and bake them straight from frozen—just add a minute or two to the baking time.

• Reheating: I warm a cookie in the microwave for about 8–10 seconds for a soft, fresh-from-the-oven feel.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

I wouldn’t recommend it. Cool Whip has stabilizers that help the dough hold together. Homemade whipped cream is too soft and doesn’t work the same way.

Why is the dough so sticky?

That’s totally normal! It’s a sticky batter-like dough. Chilling it for a bit helps, and using a cookie scoop or greased hands makes shaping easier.

Do I have to roll them in powdered sugar?

Not at all! Rolling in powdered sugar gives them that crinkled look, but they bake up just fine without it. I sometimes leave them plain or sprinkle with coarse sugar instead.

Can I make these gluten-free?

Yes, I use a gluten-free cake mix and make sure the whipped topping is also gluten-free. The results are still soft and chewy.

How do I make them more festive?

I use themed sprinkles or colored sugar depending on the occasion—red and green for holidays, pastel for spring, or school colors for events.

Conclusion

These Easy 3-Ingredient Cool Whip Cookies are a go-to recipe when I want something quick, sweet, and crowd-pleasing. I love that I can mix, bake, and enjoy them all within 30 minutes—and the flavor combinations are endless. Whether I’m making them for a party or just because, they always disappear fast. Want to turn this into a holiday cookie tray centerpiece? I’ve got ideas for that too!