October 25, 2023Review Recipe
Table of Contents
Delightfully pink and bursting with strawberry flavor, strawberry Cool Whip cookies are just about the easiest cookies you can make, requiring only four simple ingredients. These delicious cookies mix up your favorite flavor of cake mix with fluffy Cool Whip to create pillowy cookies that “crinkle” during baking.
Cool Whip Cookies Ingredients
This cookie recipe offers a delightful blend of sweet and fruity flavors, thanks to the inclusion of strawberry cake mix as the star ingredient.
The Cool Whip whipped topping adds a creamy and fluffy texture to these airy pink cookies that are perfect for satisfying your sweet cravings.
- 1 box of strawberry cake mix
- 8-ounce tub of Cool Whip whipped topping, thawed
- 1 large egg
- 1 cup of powdered sugar
Substitutions And Additions
CAKE MIX: You can use any type of cake mix – just mix with Cool Whip and the egg, and you’re good to go!
These cookies could be made with virtually any flavor. Try lemon cake mix, spice cake mix, chocolate cake mix, or red velvet cake mix for yummy choices.
FLAVOR VARIATIONS: If you are using a different flavor of cake mix for these tasty cookies, you could also consider adding extra mix-ins depending on the flavor.
For example, if you are making lemon cake mix cookies, add a little bit of lemon zest or lemon extract.
How To Make This Cool Whip Cookies Recipe
Once you mix up the cookie dough, you will roll the dough balls in powdered sugar, which creates a pretty crinkle effect while baking. Here’s how to make these treats.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: In a large bowl, use a hand mixer or stand mixer to combine strawberry cake mix, Cool Whip, and egg until mixed.
STEP THREE: Use a 1-tablespoon cookie scoop (small cookie scoop) to form even balls of dough. Drop the balls into the powdered sugar.
Roll each ball of dough in the powdered sugar (and once they’re coated in powdered sugar, they are easier to roll in your hands to form a better ball if you wish).
Don’t roll the cookies too heavily in the powdered sugar. It will clump and look less pretty when it crackles. Just a nice even coating will turn out great. These cookies don’t absorb the powdered sugar coating like some other crackle cookies do.
STEP FOUR: Place the cookie dough balls 1½ inches apart on a baking sheet sprayed with non-stick cooking spray and lined with parchment paper.
Use a silicone baking mat on the cookie sheet for easier cleanup and to prevent sticking or burning.
STEP FIVE: Bake in the preheated oven for 12 minutes or until the cookies are evenly spread and just beginning to brown on the bottom edges.
You can also opt to chill the cookies for 15 minutes or longer if you aren’t baking them right away.
STEP SIX: Allow baked cookies to cool for two to three minutes before transferring to a cooling rack.
How To Serve
These yummy treats would look so pretty on a cookie tray filled with holiday cookies.
Whip up a couple of different flavors of these, and you can have a rainbow of colorful and chewy cookies to share.
Of course, it may be hard to share these, or they may not last long enough; they are so yummy.
If you have any leftover cookies, here’s how to store them to enjoy later.
ON THE COUNTER: Store these easy Cool Whip cookies in an airtight container at room temperature for up to five days.
IN THE FREEZER: The baked cookies can be frozen in an airtight container, in a single layer, for up to three months.
The reason these unique Cool Whip cookies are so famous is because they require so few ingredients and time to make.
They can be made in less than 20 minutes with a box of cake mix and Cool Whip.
The best part about these easy cookies is that you can make them in a variety of flavors, so get creative and whip up a pretty and colorful selection of these sweet treats.
Frequently Asked Questions
This easy recipe would work with so many flavors. Just pick your favorite cake mix flavor and mix it with the Cool Whip and egg, and you’ll have a rainbow of tasty cookies. Try lemon Cool Whip cookies or chocolate Cool Whip cookies as a start.
These cake mix Cool Whip cookies freeze well and will last sealed in an airtight container for up to three months.
You could whip up the dough and freeze it wrapped in plastic wrap. Thaw fully when you are ready to bake.
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Cool Whip Cookies
- 1 box strawberry cake mix
- 8 ounces Cool Whip, thawed
- 1 large egg
- 1 cup powdered sugar
- Preheat the oven to 350°F.
- In a large mixing bowl, use a hand mixer or standing mixer to combine strawberry cake mix, Cool Whip, and egg until mixed.
- Use a 1 tablespoon cookie scoop to form even balls of dough. Drop the balls into powdered sugar. Roll in the powdered sugar (and once they’re coated in powdered sugar, they are easier to roll in your hands to form a better ball if you wish).
- Place the balls 1½ inches apart on a cookie sheet sprayed with non-stick cooking spray.
- Bake for 12 minutes or until the cookies are evenly spread and just beginning to brown on the bottom edges.
- Allow cookies to cool for 2 to 3 minutes before transferring to a cooling rack.
- Don’t roll the cookies too heavily in the powdered sugar. It will clump and look less pretty when it crackles. Just a nice even coating will turn out great. These cookies don’t absorb the powdered sugar coating like some other crackle cookies do.
- Use a silicone baking mat on the cookie sheet for easier cleanup and to prevent sticking or burning.
- You can also opt to chill the cookies for 15 minutes or longer if you aren’t baking them right away.