There’s something magical about biting into a Cool Whip Cookies—soft center, sugar-dusted exterior, with a whisper of vanilla that tickles your nose. After three rounds of tweaking this recipe, I noticed the dough held its shape best when the butter was whipped until almost cloud-like. The first time, they flattened too much; by the third, they were pillowy and just set at the edges. Welcome to my take on Cool Whip Cookies, where fluff meets sugar in every bite.
Why You’ll Love Cool Whip Cookies
- Ultra-tender crumb thanks to whipped Cool Whip folded in gently
- Lightly crisp rims from rolling in granulated sugar
- No chilling required—ready to bake in under 20 minutes of hands-on time
- Adapted from a classic midwestern treat with creamy simplicity
A Little Background
My grandmother first shared a faded clipping for Cool Whip Cookies in the early spring—she swore they’d be the hit of our Easter gathering. On my first attempt, the dough was too loose; by the second, I’d adjusted my mixer speed, and on the third, I nailed the texture. These cookies feel nostalgic and modern at once, a soft bite that’s gone viral in church basements and cookie exchanges.
Key Ingredients for Cool Whip Cookies
- Unsalted butter: provides richness—bring to room temperature until glossy but still cool to the touch
- Granulated sugar: gives a gentle crackle—use fine sugar for even coating
- Powdered sugar: adds a tender crumb—sift for lump-free dough
- Vanilla extract: aromatic lift—fresh, pure vanilla delivers the best aroma
- Cool Whip: moisture and lightness—thaw overnight in fridge and stir gently before folding
How to Make Cool Whip Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup powdered sugar on medium speed until mixture is pale and fluffy, about 3 minutes.
- Beat in 1 teaspoon pure vanilla extract and 8 ounces thawed Cool Whip until silky smooth, scraping the bowl sides as needed.
- Whisk together 2¼ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt in a separate bowl.
- Gently fold the dry ingredients into the wet until no streaks of flour remain; do not overmix.
- Use a 1½-tablespoon scoop to portion dough, then roll each mound into a smooth ball.
- Pour ¼ cup granulated sugar into a shallow dish; roll each ball until evenly coated.
- Arrange on prepared sheets, spacing 2 inches apart. Bake 9–10 minutes until edges look set but centers are still soft.
- Let cookies rest on the pan for 5 minutes (they’ll finish cooking on the hot sheet), then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- From my trials, chilling the scooped dough 10 minutes gives a slightly firmer edge without affecting the tender center.
- If cookies spread too much, ensure butter isn’t too soft—keep it just above cool room temperature.
- For a seasonal flair, swap half the vanilla for ¼ teaspoon almond extract or fold in a handful of mini chocolate chips.
- Doubling the batch? Mix in two separate bowls to avoid overloading your mixer.
Storage & Make-Ahead Guide
Store cooled Cool Whip Cookies in an airtight container at room temperature for up to 3 days. For longer life, freeze in a sealed bag for up to 1 month—defrost on the counter for 15 minutes. Always keep dairy-based dough ingredients chilled until baking to maintain food safety and prevent spoilage.
Serving Suggestions
Pair these clouds of sugar with a steaming mug of chai tea or topped with a scoop of strawberry ice cream for an elegant twist. They’re bright beside fresh berries or stacked on a dessert platter for parties.
Frequently Asked Questions
- How do I keep Cool Whip Cookies from spreading? Use butter that’s slightly cool (not melting) and chill your scooped dough for 10 minutes before baking.
- Can I use homemade whipped cream instead of Cool Whip? It’s possible but homemade seldom holds structure as well—expect a looser dough.
- What’s the best way to reheat leftover cookies? Warm in a 300°F oven for 3–4 minutes to refresh the crisp edges.
- Is it safe to freeze cookie dough? Yes—shape, freeze on a tray for 30 minutes, then store in a sealed bag for up to a month.
- Can I add mix-ins like chocolate chips? Fold in ½ cup of mini chips after adding the flour for even distribution.
- Why are my cookies dry? Overbaking is often the culprit—aim to remove them when centers still look slightly underdone.
Final Thoughts
These Cool Whip Cookies remain one of my go-to treats when I need something quick yet special. My favorite way is to layer them with whipped cream and fresh raspberries for an impromptu parfait. Give them a whirl and tag me with your batch—nothing beats seeing your kitchen triumphs!
More Recipes You’ll Love
- Raspberry Swirl Cookies – a bright, fruity contrast to Cool Whip Cookies’ vanilla notes
- Christmas Gooey Butter Cookies – similarly soft centers with a buttery sugar finish
- Jello Sugar Cookies – playful color and chewy texture make a fun cookie companion
- Churro Cheesecake Donut Cookies – a cinnamon-sugar twist for those craving a spiced variation
Cool Whip Cookies
Ingredients
Main
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup powdered sugar sifted
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract pure
- 8 ounces Cool Whip thawed
- 0.25 cup granulated sugar for rolling
Instructions
Main
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the softened butter with ¾ cup granulated sugar and ¾ cup powdered sugar on medium speed until pale and fluffy, about 3 minutes.
- Beat in the vanilla extract and thawed Cool Whip until silky smooth, scraping the bowl as needed.
- In a separate bowl, whisk the flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet until no streaks of flour remain.
- Use a 1½-tablespoon scoop to portion the dough, then roll each mound into a smooth ball.
- Roll each ball in the ¼ cup granulated sugar to coat evenly.
- Arrange the balls 2 inches apart on the prepared sheets and bake for 9–10 minutes, until edges are just set and centers appear soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.