Cool Whip Cookies
These airy sugar-coated cookies use whipped topping folded into buttery dough for a melt-in-your-mouth texture with crisped edges.
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.
Notes
In my first test, I noticed that overwhipping the butter made the dough too loose—so I stopped once it looked glossy but still held its shape.
During baking trials, pulling cookies out at exactly 9 minutes gave tender centers while 10 led them slightly firmer; adjust based on your oven’s heat spots.
When freezing leftover cookies, I discovered packing them in single layers with parchment prevents sticking—let them thaw at room temperature for 10 minutes before serving.
Nutrition
Serving: 28gCalories: 120kcalCarbohydrates: 16g
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