If you are looking for the ultimate baking hack, look no further than 3 Ingredient Cool Whip Cookies. These cookies are a viral sensation for a reason. By using whipped topping instead of oil or butter, you create a cookie that is impossibly light and airy, yet finishes with that perfect chewy texture we all crave.
Often called “cake mix cookies” or “crinkle cookies,” these are perfect for beginner bakers, busy parents, or anyone who needs a delicious dessert in under 30 minutes. Because they rely on a box of cake mix, the flavor possibilities are endless—from rich chocolate fudge to bright lemon or classic birthday cake vanilla.
Why This Recipe Will Be Your New Go-To
- Budget-Friendly: With a total estimated cost of around $8 and utilizing pantry staples, this is a very affordable dessert.
- Minimal Mess: You only need one large mixing bowl and a baking sheet. Less cleanup means more time enjoying your cookies.
- Customizable: You can use absolutely any flavor of cake mix you like. Strawberry, Red Velvet, Lemon, or Devil’s Food all work perfectly with this exact same base.
- Texture Perfection: The Cool Whip acts as both the fat and the liquid, resulting in a cookie that melts in your mouth while remaining soft for days.
Tips for the Perfect Batch
- Thaw the Topping: Ensure your whipped topping (Cool Whip) is thawed before mixing. If it is frozen, it won’t mix evenly with the dry cake mix and egg.
- Sticky Dough: This dough is naturally very sticky because of the whipped topping. Using a cookie scoop is highly recommended to keep your hands clean.
- The Powdered Sugar Roll: While listed as optional in the ingredients, rolling the dough balls in powdered sugar is what gives these cookies their signature crinkle look. The sugar separates as the cookie spreads, creating a beautiful “cracked” white surface.
- Don’t Overbake: These cookies bake fast. You want them set but still soft. Overbaking can make them dry, so stick to the 12-15 minute window.
Recipe and Preparation
Here is the complete guide to making these simple, delicious treats.
Course: Dessert
Cuisine: American
Keyword: cookies, desserts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18
Calories: 110kcal
Cost: $8
Equipment
- Large Mixing Bowl
- Large Baking Sheet
- Non-Stick Cooking Spray
Ingredients
- 1 box cake mix
- 1 container whipped topping (such as Cool Whip) 8oz container
- 1 large egg
- powdered sugar optional
Instructions
- To Prep: Preheat oven to 350°F and mist a large cookie sheet with non-stick spray.
- Add cake mix, whipped topping, and 1 egg to a large mixing bowl.
- Mix together until well combined.
- Use a medium cookie scoop to form Tablespoon sized dough balls, then roll them in powdered sugar.
- Place the sugar-coated cookie dough balls on the prepared pan and bake for 12-15 minutes.
Notes
Nutrition information is provided as an estimate only and will vary based on the exact ingredients used and serving size.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
It is generally recommended to use the store-bought whipped topping (like Cool Whip) for this specific recipe. The stabilizers in the processed topping help the cookies hold their structure better than fresh homemade whipped cream, which might melt too quickly in the oven and cause the cookies to spread too thin.
How do I store these cookies?
These cookies are best stored in an airtight container at room temperature. They will stay soft and fresh for 3-4 days. If you live in a very humid climate, you might notice the powdered sugar absorbs moisture and “disappears” after a day, but they will still taste delicious.
Can I freeze the dough?
Yes! You can roll the dough into balls and freeze them on a baking sheet, then transfer them to a freezer bag. When you are ready to bake, you can roll them in powdered sugar and bake them from frozen, just adding an extra 1-2 minutes to the bake time.
Why is my dough too sticky to handle?
The mixture of cake mix and whipped topping creates a very tacky dough. If it is too hard to roll, try chilling the dough in the refrigerator for 20-30 minutes before scooping. Greasing your hands with a little cooking spray or dusting them with powdered sugar can also help.
