These are the cookies that happen when you combine three simple ingredients and somehow end up with pillowy clouds of pure deliciousness. We’re talking cake mix, Cool Whip, and an egg — that’s literally it — and you get soft, chewy, melt-in-your-mouth cookies that look like they came from a fancy bakery. They’re so easy that even my kitchen-phobic roommate made them successfully, and she once burned water. I’m not even joking. These are the ultimate “I need cookies NOW” recipe that requires basically zero skill but delivers maximum wow factor. My neighbor’s kid called them “cloud cookies” and honestly? Perfect name.
Why You’ll Love This Recipe
Only THREE ingredients — no mixer, no butter, no complicated stuff.
Ridiculously easy — if you can stir, you can make these.
Soft and cake-like with a slightly crispy powdered sugar coating.
Endless flavor options based on what cake mix you use.
Perfect last-minute dessert or bake sale contribution.
Kids can literally make these (with minimal supervision).
The Good Stuff You’ll Need
For the Basic Cookies:
- 1 box (15.25 oz) cake mix (any flavor your heart desires)
- 1 container (8 oz) Cool Whip, thawed
- 1 large egg
- 1 cup powdered sugar (for rolling)
Flavor Combos to Try:
- Classic: Vanilla or yellow cake mix + vanilla extract
- Chocolate Lover: Devil’s food cake mix + chocolate chips
- Lemon Dream: Lemon cake mix + lemon zest
- Red Velvet: Red velvet cake mix + white chocolate chips
- Funfetti Party: Funfetti cake mix as-is (the sprinkles are built in!)
- Pumpkin Spice: Spice cake mix + pumpkin pie spice
- Strawberry Bliss: Strawberry cake mix + dried strawberries
Optional Add-Ins:
- Chocolate chips, white chocolate chips, or butterscotch chips
- Chopped nuts (pecans, walnuts, almonds)
- Dried fruit (cranberries, cherries)
- Sprinkles (because why not?)
- Mini marshmallows
- Crushed candy canes (for holiday vibes)
Let’s Do This
Step 1: Mix Like You Mean It
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, dump the entire box of cake mix, Cool Whip, and egg. Stir with a wooden spoon or spatula until combined. The dough will be sticky and soft — that’s exactly what you want.
If adding mix-ins like chocolate chips, fold them in now.
Step 2: The Powdered Sugar Bath
Put powdered sugar in a shallow bowl or pie plate.
Using a cookie scoop or spoon, scoop about 1-2 tablespoons of dough. Drop into powdered sugar and roll to coat completely. Like, REALLY coat it — don’t be shy with that sugar.
Place on prepared baking sheets about 2 inches apart. Don’t flatten them — they’ll spread on their own.
Step 3: Bake Baby Bake
Bake 10-12 minutes until the cookies are set and slightly cracked on top. They should look puffed and cloud-like.
Don’t overbake! They’ll look slightly underdone but will firm up as they cool. Take them out when they still look soft.
Step 4: Cool and Devour
Let cookies cool on the baking sheet for 5 minutes (they’re delicate when hot), then transfer to a wire rack.
Try not to eat them all while they’re still warm. Try. I said try, not succeed.
Serving Suggestions
Serve with a glass of cold milk (classic for a reason).
Perfect alongside coffee or hot chocolate.
Stack them on a pretty plate and watch them disappear.
Store in an airtight container at room temperature for up to 4 days.
Switch It Up
Double Chocolate: Use chocolate cake mix and add chocolate chips.
Cookies and Cream: Use vanilla cake mix and fold in crushed Oreos.
Birthday Cake: Use funfetti mix and top with extra sprinkles before baking.
Mint Chocolate: Use chocolate cake mix and add peppermint extract + chocolate chips.
Peanut Butter: Use yellow cake mix and swirl in 1/4 cup peanut butter.
S’mores: Use chocolate cake mix and add mini marshmallows + graham cracker pieces.
Pro Tips
Don’t Overmix: Stir just until combined — overmixing makes them tough.
Chill the Dough: If it’s too sticky, refrigerate for 15-20 minutes.
Generous Sugar Coating: The powdered sugar creates that signature crackly exterior.
Fresh Cool Whip: Thaw it properly in the fridge — don’t microwave it!
Size Matters: Keep cookies roughly the same size for even baking.
Underbake Slightly: These taste best when they’re soft and chewy.
Make-Ahead Tips
Dough can be made and rolled into balls, then frozen for up to 3 months.
Bake straight from frozen — just add 1-2 minutes to baking time.
Baked cookies freeze well for up to 2 months.
Store in an airtight container with parchment between layers.
Questions People Actually Ask
Q: Can I use regular whipped cream instead of Cool Whip? A: Not really — Cool Whip’s stabilizers are what make these work. But you can try non-dairy whipped topping.
Q: My dough is too sticky — help! A: Pop it in the fridge for 15-20 minutes. Also make sure you’re coating generously in powdered sugar.
Q: Can I use sugar-free cake mix? A: Yep! The recipe works the same way.
Q: Why are my cookies flat? A: Your oven might be too hot, or you flattened them before baking. Let them spread naturally.
Q: Can I make these gluten-free? A: Absolutely! Just use a gluten-free cake mix.
Q: Do I have to use powdered sugar? A: You don’t HAVE to, but it creates that pretty crackled look. You could try granulated sugar instead.
Q: How do I know when they’re done? A: They should look puffed and have cracks on top. The edges will be set but the centers will still look soft.
Print
Cake Mix Cool Whip Cookies
- Total Time: ~30 minutes
- Yield: About 24 cookies 1x
Description
These are the cookies that happen when you combine three simple ingredients and somehow end up with pillowy clouds of pure deliciousness. We’re talking cake mix, Cool Whip, and an egg — that’s literally it — and you get soft, chewy, melt-in-your-mouth cookies that look like they came from a fancy bakery. They’re so easy that even my kitchen-phobic roommate made them successfully, and she once burned water. I’m not even joking. These are the ultimate “I need cookies NOW” recipe that requires basically zero skill but delivers maximum wow factor. My neighbor’s kid called them “cloud cookies” and honestly? Perfect name.
Ingredients
For the Basic Cookies:
- 1 box (15.25 oz) cake mix (any flavor your heart desires)
- 1 container (8 oz) Cool Whip, thawed
- 1 large egg
- 1 cup powdered sugar (for rolling)
Flavor Combos to Try:
- Classic: Vanilla or yellow cake mix + vanilla extract
- Chocolate Lover: Devil’s food cake mix + chocolate chips
- Lemon Dream: Lemon cake mix + lemon zest
- Red Velvet: Red velvet cake mix + white chocolate chips
- Funfetti Party: Funfetti cake mix as-is (the sprinkles are built in!)
- Pumpkin Spice: Spice cake mix + pumpkin pie spice
- Strawberry Bliss: Strawberry cake mix + dried strawberries
Optional Add-Ins:
- Chocolate chips, white chocolate chips, or butterscotch chips
- Chopped nuts (pecans, walnuts, almonds)
- Dried fruit (cranberries, cherries)
- Sprinkles (because why not?)
- Mini marshmallows
- Crushed candy canes (for holiday vibes)
Instructions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, dump the entire box of cake mix, Cool Whip, and egg. Stir with a wooden spoon or spatula until combined. The dough will be sticky and soft — that’s exactly what you want.
If adding mix-ins like chocolate chips, fold them in now.
Put powdered sugar in a shallow bowl or pie plate.
Using a cookie scoop or spoon, scoop about 1-2 tablespoons of dough. Drop into powdered sugar and roll to coat completely. Like, REALLY coat it — don’t be shy with that sugar.
Place on prepared baking sheets about 2 inches apart. Don’t flatten them — they’ll spread on their own.
Bake 10-12 minutes until the cookies are set and slightly cracked on top. They should look puffed and cloud-like.
Don’t overbake! They’ll look slightly underdone but will firm up as they cool. Take them out when they still look soft.
Let cookies cool on the baking sheet for 5 minutes (they’re delicate when hot), then transfer to a wire rack.
Try not to eat them all while they’re still warm. Try. I said try, not succeed.
Notes
Serve with a glass of cold milk (classic for a reason).
Perfect alongside coffee or hot chocolate.
Stack them on a pretty plate and watch them disappear.
Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~110 kcal
- Fat: ~2g
- Carbohydrates: ~22g
- Protein: ~1g