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Easy Strawberry Cool Whip Cookies Recipe

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4.8 from 137 reviews

Easy Strawberry Cool Whip Cookies are soft, pillowy cake mix cookies with a tender strawberry flavor and a crackled powdered sugar coating. Made with strawberry cake mix, whipped topping, and egg, these cookies are quick to mix, beginner-friendly, and perfect for celebrations or everyday treats. Chilling the sticky dough and rolling it in powdered sugar creates cookies with a soft, fluffy interior and a delicate crinkle-top exterior that’s as pretty as it is delicious.

Ingredients

Scale

For the Cookies

  • 1 box strawberry cake mix, 15.25 ounces
  • 1 container whipped topping, 8 ounces, thawed
  • 1 large egg
  • 1/2 cup powdered sugar, or more as needed for rolling

Optional for Serving or Finishing

  • 2 tablespoons powdered sugar for dusting after baking
  • 1/4 cup white chocolate chips, melted, for drizzling
  • 2 tablespoons rainbow sprinkles or pink sprinkles for decoration

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and simplify cleanup.
  2. Mix the Dough: In a large mixing bowl, combine the strawberry cake mix, thawed whipped topping, and one large egg. Stir until fully combined into a very sticky dough, almost like a thick batter rather than traditional cookie dough.
  3. Chill the Dough: Cover the bowl and place it in the refrigerator for 30 minutes to firm up the dough. This step makes it easier to scoop and helps prevent excessive spreading during baking.
  4. Coat in Powdered Sugar: Pour 1/2 cup powdered sugar into a small bowl. Use a cookie scoop or spoon to portion dough (approximately 1 tablespoon each). Roll each dough ball generously in powdered sugar until well coated, which helps create the signature crackled finish.
  5. Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until the tops are crackled and edges look set but the centers remain soft.
  6. Cool: Allow the cookies to rest on the baking sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely. Optionally dust with extra powdered sugar or drizzle with melted white chocolate and add sprinkles before serving.

Notes

  • Chill dough for at least 30 minutes to make it easier to handle and prevent cookies from spreading.
  • Use generous amounts of powdered sugar to achieve the classic crinkled cookie appearance.
  • Do not overbake; cookies should be soft with set edges and crackled tops.
  • Work in small batches if kitchen is warm to keep dough chilled.
  • Line baking sheets with parchment paper for easy removal and cleanup.
  • Optional add-ins include white chocolate chips, lemon zest, or sprinkles for variation.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerated for up to 1 week.
  • Freeze cooled cookies in layers separated by parchment for up to 2 months; thaw before serving.

Keywords: Strawberry cookies, cake mix cookies, Cool Whip cookies, soft cookies, powdered sugar cookies, easy dessert, crinkle cookies, beginner baking

Find it online: https://foodbylina.com/easy-strawberry-cool-whip-cookies-recipe/