cool whip cookies recipe
The Best cool whip cookies recipe
Cool Whip Cookies
Delightful, light, and fluffy cookies inspired by the creamy texture of Cool Whip, perfect for any occasion. These cookies are easy to make and come together in no time!
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 1 (15 oz) can Cool Whip Whipped Topping
- ½ cup powdered sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. -
2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes). Add the egg and vanilla extract, mixing well. -
3
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. -
4
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. -
5
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. -
6
While cookies are cooling, mix the Cool Whip topping with powdered sugar and vanilla extract in a large bowl until well combined. -
7
Once cookies are completely cool, spread a generous dollop of Cool Whip topping on each cookie.
🔧Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheets
- Parchment paper
- Spray bottle with water
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, sprinkle a pinch of cinnamon on top of the Cool Whip before adding.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute butter with coconut oil if you prefer a dairy-free option.
- These cookies freeze well for up to 3 months. Thaw at room temperature before serving.
Watch Video Of How Cool Whip Cookies Works
❓ Frequently Asked Questions About Cool Whip Cookies
How can I make Cool Whip Cookies that are fluffy and not dense?
To achieve fluffy Cool Whip cookies, ensure you use room-temperature Cool Whip—whip it thoroughly until it forms soft peaks before folding it into the dough. Avoid overmixing, as this can make the cookies dense. Also, use a well-chilled mixing bowl and beaters to maintain proper texture.
Can I substitute Cool Whip with another product, and if so, what’s the best alternative?
Yes, you can substitute Cool Whip with heavy cream whipped to stiff peaks (about 1:1 ratio). For a lighter texture, use whipped egg whites (mixed with a little powdered sugar) or a mix of heavy cream and Greek yogurt (whipped until fluffy). Avoid using store-bought whipped topping without a stabilizer, as it may not hold shape.
Why do my Cool Whip cookies turn out flat instead of crispy?
Flat cookies usually happen when the dough is too soft or the baking time is too long. To fix this:
– Chill the dough for 30 minutes before baking to prevent spreading.
– Use a slightly lower oven temperature (around 350°F/175°C) and bake for 8–10 minutes.
– Preheat the oven fully before placing the cookies to ensure even heat distribution.
– Underbake slightly (they’ll firm up as they cool).
What’s the best way to store Cool Whip cookies to keep them fresh longer?
Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness (up to 1 week), refrigerate them. To revive slightly stale cookies, warm them in the oven at 300°F (150°C) for 5–7 minutes or lightly toast them with butter.
Can I add mix-ins like chocolate chips, nuts, or sprinkles to the Cool Whip cookie dough?
Absolutely! Fold in chocolate chips, chopped nuts, or sprinkles right before baking. For extra flavor, mix in mini chocolate chips or white chocolate chunks with the Cool Whip. Avoid overfilling the dough—stick to 1–2 tbsp mix-ins per 1 cup dough to prevent uneven baking.
