3-Ingredient Cake Mix Cool Whip Cookies (Soft & Fluffy!)
Make these incredibly easy, soft, and fluffy cookies using just three pantry staples: cake mix, Cool Whip, and an egg. This is the perfect quick dessert hack for busy days or last-minute sweet cravings.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine the entire box of dry cake mix, the thawed Cool Whip, and the egg. Mix well until a soft dough forms. Do not overmix.
- If making crinkle cookies, place powdered sugar in a shallow dish.
- Scoop the dough by rounded tablespoons and roll into balls. If using powdered sugar, roll each ball completely in the sugar until coated.
- Place the dough balls about 2 inches apart on the prepared baking sheets. They will spread slightly.
- Bake for 9 to 12 minutes, or until the edges are set and the centers look slightly soft. Baking time depends on your cake mix flavor and oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use any flavor of cake mix you like; chocolate, yellow, or spice cake mix all work well for this easy cookie recipe.
- For extra flavor, add 1/2 teaspoon of vanilla extract to the dough mixture.
- These cookies are best stored in an airtight container at room temperature for up to 3 days to maintain their soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg