These soft and chewy Whip Cream Cookies will become your next heavenly treat.
As an undefeated crowd favorite during birthday and casual parties, they pair exceptionally well with creamy drinks like coffee topped with Copycat Starbucks Vanilla Sweet Cream.
I love serving these whip cream cookies alongside these Strawberry Lemonade Crinkle Cookies to create a crinkle cookie dessert theme.
This delightful snack will be ready in under 30 minutes, just like these Trail Mix Cookies. Ready to dig in?
Is cool whip the same as whip cream?
Despite looking similar, Cool Whip and whipped cream are different from each other.
The main ingredient for this recipe, Cool Whip, was created in 1966 by William H. Mitchell to be the easier-to-use alternative for whipping cream. Since it could be frozen and was easier to store, it quickly became popular as a go-to whipped cream replacement for busy home cooks.
That said, despite being referred to as whip cream cookies, technically, this recipe makes cool whip cookies, as cool whip is one of the main ingredients.
❤️ Why You’ll Love This Recipe
There’s so much to love about these soft and fudgy crinkle cookies that melt in your mouth. Get your cookie scoop ready, and you’ll be making this delightful crackly dessert in no time!
- There are tons of flavor variations. This cool whip cookies recipe doesn’t call for a specific-flavored cake mix. While I personally used a chocolate cake mix, feel free to experiment with various flavors such as red velvet cake mix or strawberry.
- It’s super quick and easy to make. This recipe yields 22 cookies in under 30 minutes.
- You only need a handful of ingredients. There’s no need to create a long grocery list just to craft this delicious dessert.
- These cookies are conveniently portioned for snacking. You can indulge in these delicacies without feeling overly full, as each cookie is made with less than 2 tablespoons of batter.
Whenever you’re craving a savory snack to balance out the sweetness of whip cream cookies, nothing beats the deliciousness of zucchini pizza bites.
Prepare this handful of ingredients, and you’ll be fully equipped to bake these cookies just in time for dessert.
- Boxed cake mix: This is the base of your cookie dough. You can choose any brand and flavor you like, but personally, I love making this recipe using a chocolate cake mix.
- Cool Whip: This ingredient will be the main contributor to the creaminess and lightness of this dessert. Just make sure your Cool Whip is thawed before you mix it with the batter to achieve the ideal texture for your cookies.
- Egg: The egg will help your cookie dough maintain its shape when you divide it into small cookie dough balls.
- Powdered sugar: You’ll use this to coat your cookies, giving them that classic crinkle cookie look and delightful crunch.
See recipe card for quantities.
Boxed cake mix: If you want more control over the ingredients used in your cake mix, you can make one from scratch in your flavor of choice.
Egg: You can replace the egg with mashed banana or applesauce. Just keep in mind that doing so will slightly alter the flavor of your cookies.
🌈 Variations / Options / Add-Ins
Like many cookie recipes, these cool whip cream cookies are very welcoming of options. Consider these variations to make your cookies taste better or suit your dietary needs.
- Add mix-ins: To enhance the textures and flavors of your cookies, consider incorporating mix-ins into your dough. Chocolate chips and chopped nuts are always classic additions, but you can also consider adding colorful sprinkles for a festive-looking treat.
- Gluten-free or vegan: All of the ingredients used in this recipe have gluten-free or vegan alternatives. With a few adjustments, you can easily modify this recipe to accommodate your specific dietary needs.
- Get creative with colors: Since you can use any flavor of cake mix for this cookie recipe, feel free to get creative with the colors of your cookies. If needed, you can add food coloring to enhance the color of your batter.
Another head-turner dessert you can make using Cool Whip is our all-time favorite Oreo poke cake.
🥄 Equipment Needed / Helpful Tools
More than likely, you already have these tools at home. So, simply prepare them before you hop into the detailed steps for cooking this delicious chewy handheld treat!
- Stand mixer: If you don’t have a stand mixer, a hand mixer will also do just fine.
- Small and large bowls: The large bowl will be used for mixing your batter, while the small one will be used for coating your cookie dough with powdered sugar.
- Two baking sheets: This recipe makes 22 cookies, so you’ll need to use two baking sheets so you can bake all of them simultaneously.
- Parchment paper or silicon baking mat: You’ll need either of these options to line your baking sheets, preventing the cookies from sticking to the sheets’ surface.
- 1.5 tablespoon cookie scoop: Using a cookie scoop makes it so much easier to portion out your dough evenly.
🔪 How to Make Whip Cream Cookies
You’re less than half an hour away from having these delicious and fudgy baked cookies. Just follow the steps below, and you won’t be disappointed with the dessert you’ll have!
Step 1: Preheat the oven
Preheat the oven to 350°F.
Step 2: Line your baking sheets
Put a parchment paper or silicone baking mat on each cookie sheet. Set these sheets aside as you proceed with the next couple of steps.
Step 3: Mix your batter
In the large bowl you prepared, combine your cake mix, Cool Whip, and egg. Mix them thoroughly to ensure no dry streaks are visible in your batter.
Step 4: Prepare your icing sugar
Pour your powdered icing sugar into your small bowl.
Step 5: Scoop and coat your cookie dough balls
Using the 1.5-tablespoon cookie scoop you prepared, scoop out a portion of the batter and drop it directly into your sugar-filled bowl. Roll the dough until it’s entirely coated with sugar. Then, transfer it to the baking sheet you lined earlier.
Repeat this process for all the remaining batter. Each cookie sheet should have about 11 cookies.
Step 6: Bake your dough balls
Put both baking sheets into the oven and bake them for about 10 to 12 minutes or until cracks appear on the surface of your cookies. When the cracks no longer appear glossy, your cookies are ready to serve.
❓ Recipe FAQs
Betty Crocker and Duncan Hines are two of my most recommended cake mix brands. These brands are perfect for impressing your family and friends on special occasions or when you’re simply craving tasty treats.
Place your leftover whip cream cookies in an airtight container and insert wax paper between each stacked cookie. While it’s best to consume these cookies immediately, you can store them in the refrigerator, prolonging their shelf life for 2-3 days.
You can replace Cool Whip with a homemade stabilized whip cream made with heavy whipping cream, powdered sugar, and vanilla extract. The texture of your cookies won’t be exactly the same, but it’ll come pretty close.
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Whip Cream Cookies
- Stand Mixer
- small and large bowls
- 2 baking sheets
- parchment paper or silicon baking mat
- 1.5 tablespoon cookie scoop
- 1 box Cake Mix
- 2 cups Cool Whip thawed
- 1 Egg large
- 1/3 cup Powdered Sugar
- Preheat oven to 350 degrees F.
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, combine together the cake mix, Cool Whip and egg until well combined and no dry streaks of cake mix remain.
- Put the powdered icing sugar in a small bowl.
- Using a 1.5 Tablespoon cookie scoop, portion out some batter and drop it into the sugar. Roll the dough to coat completely, then transfer to the prepared baking sheets.
- Repeat using all of the dough.
- Bake for 10-12 minutes until cracks appear on the surface of the cookies and the cracks aren't glossy.