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3-Ingredient Cool Whip Cookies: Light and Fluffy Treats

A stack of freshly baked cool whip cookies heavily dusted with white powdered sugar on a white plate.
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Make these incredibly easy Cool Whip Cookies using just three pantry staples. They bake up light, fluffy, and melt in your mouth, perfect for last-minute desserts or holiday baking.

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, combine the thawed whipped topping and the egg. Mix until just combined.
  3. Add the dry cake mix to the bowl. Mix on low speed or by hand until a soft dough forms. Do not overmix.
  4. Place a small amount of powdered sugar in a shallow dish.
  5. Scoop the dough into balls, about 1 tablespoon each. Roll each ball completely in the powdered sugar until fully coated.
  6. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  7. Bake for 10 to 12 minutes. The cookies will look soft when you remove them but will set as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For crinkle cookies, roll the dough balls generously in powdered sugar before baking.
  • You can use any flavor of cake mix, such as chocolate, strawberry, or lemon, for variety.
  • These cookies are best eaten within 3 days for the softest texture.

Nutrition

Find it online: https://gourmetgaze.com/cool-whip-cookies-easy-3-ingredient-recipe/