E-A-S-Y Cake Mix and Cool Whip Cookies

"I'm a great cook, but not so great baker, but these come out great every time. My favorite is Funfetti cake mix with French Vanilla Cool Whip."
photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by Sherry Ferrell photo by Sherry Ferrell
photo by Miss Fannie photo by Miss Fannie
photo by catsincarolina photo by catsincarolina
photo by catsincarolina photo by catsincarolina
Ready In:
24-36 cookies


  • 1 (18 1/4 ounce) box cake mix (any flavor desired)
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 egg


  • Mix all ingredients.
  • Form into balls.
  • Roll in confectioners' sugar.
  • Bake at 350°F for 10 to 12 minutes.
  • Cool in pan a few minutes before removing.

Questions & Replies

default avatar
  1. rsperk1
    Do you mix by mixer
  2. danagirlvail
    Regular or Lite Cool whip?
  3. bruns532
    can you use a brownie mix in place of cake mix for crinkle cookies
  4. dbputze
    Do you mix up the cake like normal then add the cool whip, or just the dry mix, egg and cool whip?
  5. Linda B.
    My cake mix is 15 oz not 18 is that ok?


  1. LugeMom
    I made it with a German Chocolate cake mix an added milk chocolate chips and some coconut. Wow, this is now my "Secret Family Recpie"
  2. Karabea
    These are the easiest cookies, and they are so good! I used yellow cake mix because my husband and I love the flavor of it, and both the dough and cookies were just delicious! Looking at the ingredients, I could not believe that these would work, but they do! I did chill the dough in the refrigerator before baking to make it easier to handle, but it was still very sticky. The easy preparation more than makes up for a sticky dough though. Thank you so much for posting, I will make these again and again!
  3. S Reeve in Houston
    I'm not a great baker, I took the hints here (chilled the dough), etc. and HOLY COW I MADE FABULOUS COOKIES. The recipe is so easy - the dough IS sticky - what I ended up doing was dunking my fingers in the powdered sugar, grabbing some dough and plopping it in the bowl of powdered sugar - then rolled it around - my fingers stayed "pretty clean" once I figured that out.
  4. tired_too1
    I've been making these for years, and they have been nicknamed Angel Cookies in our family because they are so light and chewy. Before making the balls I apply cooking spray to my fingers. No need to chill the dough, but you do need to keep respraying your fingers. I also add colored sugar to the powdered sugar for the holidays before rolling the balls.
  5. embutterfly75
    These cookies turned out awesome. I used a chocolate fudge cake mix and regular cool whip. The dough is hard to work with, but if you chill it in the fridge for about an hour it's much easier to deal with. I also used my cookie scoop and in between scoops I'd dip it into the powdered sugar, scoop the dough, then dropped the dough into the powdered sugar and rolled it around. My hands didn't get sticky and I got perfectly round and evenly sized cookies.


  1. Kelly C.
    I made lemon cookies and zested a small lemon....
  2. catsincarolina
    I tried different variations on the recipe always using Cool Whip but some I put chocolate chips on the tops of mine and roasted coconut. Today I tried putting a hole on the top and putting the creamy peanut butter and some chocolate chips in that to melt down to see if the dough would cover over it and give it a gooey inside but it stayed on the top all though still gooey and chocolatey and peanut buttery! I'm going to keep trying things with the recipe my next adventure is going to be white cake mix with orange cream extract and orange extracts and then coat when it comes out and cools with orange cream candy melts so I can either put a stripe on them or dip the end of them in the orange cream melted candy?! I'm having fun with this recipe!
  3. favpastime1
    Parchment, 1.25" cookie scoop, and metal spatula are imperative! No need to refrigerate first. Dust with powdered sugar afterward, though but if you roll the balls in powdered sugar instead they do get that nice crackle look. If using scoop, you can dip it every 4-5 cookies -- or to get some crackle look, dip every time. I found parchment, regardless of type of cookie sheet, makes life and look of cookies, much better!
  4. Laurie C.
    I added just a bit of flour to thicken up the dough a bit.


I live in Homestead, Florida with my daughter. In between hurricanes, I work full time at a truck dealership as a warranty clerk I work days and my daughter works nights, so crockpot cooking is the best answer for our life style. I like simple recipes that use ingredients already on hand I'm a widow, but I am busy with my four dogs, (none of them well behaved)
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