We love to bake during Christmas time — it is a tradition passed down through generations of mothers in my family tree! Here’s the thing though. I have six children. When I am ready to bake with them, I need quick and easy. Mixes are my friend. I first encountered these Cool Whip Cookies when we made them for my sister’s graduation party. Then we lost the recipe and it was years before we found them again through Pinterest. They are so yummy! I would literally go looking for the recipe on the internet every year they were that good.
What I discovered with the help of my children is that you can make an endless variation on the basic Cool Whip cookie. The possibilities are endless!
You need three basic ingredients:
Cake Mix. Cool Whip. Egg.
That’s it. Any regular cake mix. A small container of Cool Whip. And an egg. You can do this!
Then to dress things up you can have different add-ons. Roll the cookies in powdered sugar, large coarse sugar, sprinkles, colored sugars, or chocolate bits before baking. Frost with buttercream frosting. Frost with plain glaze. Frost with flavored glaze. Add a couple ingredients to amp up the flavor. Like I said, the possibilities are endless.
Today, I used the Holiday Velvets cake mix which come with red and green cake mix. I split all the ingredients in half, using half an egg in each mix and half the Cool Whip in each mix. Then I rolled each cookie in a different sprinkle/sugar/powdered sugar variation. The results were beautiful and yummy!
For a second set of cookies using a chocolate cake mix, I rolled the cookies in Heath bar bits, M&Ms, Chocolate Nibs, Chocolate Sprinkles, Chopped Walnuts, and Crushed Peppermint. I also topped one of the cookies with a slice of caramel, one of the cookies with Cherry preserves, and another cookie was topped with three marshmallows after it finished baking.
Download the Printable Recipe with Variations by clicking on the thumbnail:
I’ve written multiple posts showcasing the different flavors and variations we have come up with and love.
Laurie Messer says
December 4, 2013 at 9:18 PMThese look beautiful and yummy! I’ll have to use your recipe for our cooking baking (a family Christmas tradition) instead of our usual sugar cookie recipe. I can’t wait to taste them…thanks so much for sharing!
Blessings,
Laurie
Debbie Gillespie says
November 24, 2015 at 7:39 PMCan these be baked ahead and frozen?
Amy Blevins says
November 24, 2015 at 9:01 PMI have never tried to freeze cookies before 🙂 – I would think it would work just like any other cookie. They bake up soft if you watch the time.
Kym says
December 5, 2013 at 4:53 AMWe make Cake Mix cookies often, but not with Cool Whip. I’ll have to try this recipe – it looks and sounds delicious!
Kristi says
December 5, 2013 at 5:17 AMThese look crazy good! Thanks for sharing them Amy!
Tahnee says
December 5, 2013 at 4:38 PMLove the pictures!! Can’t wait to try them. Miss you guys so much=(
Laura says
December 13, 2013 at 12:09 PMHelp! Mine came out flat and gooey, not cute and fluffy.
Amy Blevins says
December 18, 2013 at 2:41 PMDid you use 16 ounces of Cool Whip? It is supposed to be 8 ounces of Cool Whip, and that is the only thing I could think of that would make this happen.
Alicia says
December 9, 2015 at 7:14 PMHi! Mine we far to moist to roll, I had to use the ol’ teo spoons method. Have you ever had that happen? Think refridgerating the dough would help? Is the cool whip supposed to be thawed or frozen?
Thanks!
Amy Blevins says
December 9, 2015 at 9:21 PMThey are very, very sticky once you mix them. The whipped cream should not be frozen, and refrigerating them certainly does help. What I do is drop them into the bowl of powdered sugar with teaspoons, and then flip them over without ever touching the cookie by sticking my hand into the powdered sugar and flipping from the bottom which has already been coated in powdered sugar when it hits the bowl from the teaspoon thus I am using the powdered sugar as a buffer. I still get messy though. 🙂
Anne Marie Carter says
June 4, 2016 at 12:01 AMI love to make “cookies from scratch” that use cake mixes and other ingredients that I already have in my kitchen. Great recipes, especially the Lemon Bursts.
Amy Blevins says
December 4, 2013 at 10:34 AMThank you for looking at my blog today 🙂