3-Ingredient Cool Whip Cookies: Quick, Soft, and Fluffy
Make these incredibly easy Cool Whip Cookies using only three pantry staples. These cookies bake up soft, light, and airy, perfect for last-minute baking or simple holiday treats.
- Prep Time: 5 min
- Cook Time: 12 min
- Total Time: 17 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) cake mix (any flavor)
- 1 container (8 oz) frozen whipped topping (Cool Whip), thawed
- 1 large egg
- Powdered sugar, for rolling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine the entire box of dry cake mix, the thawed whipped topping, and the egg. Mix just until the ingredients are combined into a soft dough. Do not overmix.
- If using, place powdered sugar in a shallow dish.
- Scoop the dough into rounded tablespoons. Roll each portion into a ball. If you want crinkle cookies, roll the dough balls completely in the powdered sugar.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9 to 12 minutes, or until the edges are set. The centers will look slightly underdone; this keeps them soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- You can use any flavor of cake mix for different cookie results, like chocolate, lemon, or strawberry.
- For a slightly chewier cookie, reduce the baking time by one minute.
- These are excellent no-chill cookie dough cookies; bake them right after mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 15
- Sodium: 110
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 2
- Cholesterol: 10