Cool Whip Cookies
These incredibly soft Cool Whip cookies need just four ingredients and about 15 minutes from start to finish! No butter, no mixer, just mix, bake, and enjoy perfectly pillowy cookies with a light, melt-in-your-mouth texture. They’re the easiest shortcut to bakery-style cookies without any hassle, ideal for last-minute cravings or quick party treats.
Ingredients
- 1 box 15.25 oz cake mix (yellow works great, but any flavor rocks)
- 1 container 8 oz Cool Whip, thawed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preparation: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, gently fold together Cool Whip, egg, and vanilla until combined.
- The mixture may look slightly lumpy - this is normal.
- Add Cake Mix: Fold in the entire box of cake mix until soft, sticky dough forms. Don't overmix.
- Let dough rest 5 minutes.
- Shape Cookies: Scoop dough into walnut-sized balls.
- Roll in powdered sugar if desired. Place 2 inches apart on prepared baking sheets.
- Bake: Bake 10-12 minutes until edges are set but centers still look slightly underdone. Don't overbake.
- Cool: Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack.
- Store in airtight container up to one week.