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