Description
Easy 3-Ingredient Cool Whip Cookies are soft, chewy, and made with just cake mix, whipped topping, and an egg. With no mixer required and endless flavor possibilities, these quick and easy cookies are the perfect last-minute dessert for bake sales, holidays, or everyday sweet cravings. Light, crinkly, and irresistibly tender—this no-fail cookie recipe is a must-have in your collection.
Ingredients
- 1 box (15.25 oz) cake mix (any flavor—lemon, chocolate, strawberry, etc.)
- 1 tub (8 oz) Cool Whip, thawed
- 1 large egg
- Optional: powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix dough: In a large bowl, stir together cake mix, Cool Whip, and egg until well combined. Dough will be sticky. Optional: Chill for 15–20 minutes to make scooping easier.
- Scoop and roll: Use a spoon or cookie scoop to form tablespoon-sized balls. Roll in powdered sugar for a crinkle effect (optional).
- Bake: Place dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until set at the edges but still soft in the center.
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Sticky dough tip: Chilling the dough or lightly greasing your hands helps with handling.
- Flavor swap: Try red velvet, Funfetti, spice cake, or devil’s food for endless variations.
- Add-ins: Fold in mini chocolate chips, nuts, or sprinkles for extra flavor and texture.
- Make it festive: Use colored sugar or themed sprinkles to match any occasion.
