Introduction

These Sugar Free Cool Whip Cookies are a simple and delightful treat, perfect for anyone looking to enjoy a sweet snack without the added sugar. Made with just a few ingredients, they come together quickly and offer a tender, chewy texture with a light dusting of powdered sweetness.

Three round lemon crinkle cookies rest on a white plate, each cookie pale yellow with a cracked surface dusted in white powdered sugar, giving a rough and crumbly texture. Next to the cookies on the plate are three thin lemon slices arranged in a fan shape, showing their bright yellow, smooth skin and translucent inner flesh. In the top left corner, a black cooling rack holds two more cookies with similar texture and powdered sugar, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Sugar Free Cake Mix (15-16 ounces)
8 ounces Sugar Free Whipped Topping (such as Cool Whip)
½ cup Sugar Free Powdered Sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or using a nonstick spray.
Step 2: In a large bowl, place the sugar free cake mix and whisk to break up any lumps.
Step 3: Add the whipped topping to the bowl and gently mix until the ingredients are just combined, being careful not to overmix.
Step 4: Pour the sugar free powdered sugar into a shallow bowl. Use a cookie scoop to portion the dough, then roll each scoop between your hands to form a ball. Roll the balls in the powdered sugar to coat evenly.
Step 5: Arrange the coated cookie dough balls on the prepared baking sheet about two inches apart. Bake for 10 minutes for a chewy texture or up to 12 minutes for a crisper cookie, until the edges begin to brown.
Step 6: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely.

Tips & Variations

For a different flavor, try adding a teaspoon of cinnamon or vanilla extract to the batter before mixing in the whipped topping.
If you prefer, use sugar free flavored cake mixes such as chocolate or lemon for a twist on the basic recipe.
Rolling the dough balls twice in powdered sugar will give the cookies a nicer coating and slightly sweeter outer crust.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To refresh, warm briefly in the microwave for 10-15 seconds to soften.

How to Serve

The image shows two round lemon crinkle cookies stacked on a white marbled surface. The cookies have a cracked texture with a golden yellow base color and a powdery white sugar coating that fills the cracks and tops the surface. The cookies look soft and slightly thick with a rough, uneven edge. A blurred lemon slice is visible in the background, adding a bright yellow touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped topping instead of sugar free?

Yes, you can substitute regular whipped topping if you do not need the recipe to be sugar free, but keep in mind this will increase the sugar and calorie content.

What can I use if I don’t have a cookie scoop?

If you don’t have a cookie scoop, you can use a tablespoon or spoon to portion the dough, then shape it into balls with your hands before rolling in powdered sugar.

Sugar Free Cool Whip Cookies Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

These Sugar Free Cool Whip Cookies are a delightful low-sugar treat made with sugar free cake mix and whipped topping for a soft, chewy texture. Rolled in sugar free powdered sugar and baked to perfection, they offer a delicious way to enjoy cookies without the added sugar.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 22 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Diabetic

Ingredients

Scale

Dry Ingredients

1 Sugar Free Cake Mix (15–16 ounces)
½ cup Sugar Free Powdered Sugar

Wet Ingredients

8 oz Sugar Free Whipped Topping (such as Sugar Free Cool Whip)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper or a nonstick spray to prevent sticking.
Prepare Cake Mix: Place the sugar free cake mix into a large mixing bowl. Use a whisk to gently break up any lumps ensuring a smooth base for your cookie dough.
Add Whipped Topping: Add the 8 ounces of sugar free whipped topping to the bowl with the cake mix. Gently mix the ingredients together just until combined, taking care not to overmix to maintain a tender cookie texture.
Form Cookies: Pour the sugar free powdered sugar into a shallow bowl. Using a cookie scoop, portion out the dough, then roll each portion between your hands to form a ball. Roll each dough ball in the powdered sugar until fully coated.
Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about two inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10 minutes for a chewy texture or up to 12 minutes for a crisper finish. Bake until the cookie edges start to brown slightly.
Cool and Set: Remove the baking sheet from the oven and let the cookies sit undisturbed on the sheet for 10 minutes. This allows them to set up properly before transferring them to a wire cooling rack to cool completely.

Notes

For softer cookies, bake for 10 minutes; for crispier cookies, bake for 12 minutes.
Allow cookies to cool fully on a wire rack to maintain texture and prevent sogginess.
These cookies are ideal for sugar-free and diabetic-friendly baking.
Make sure to space cookies evenly on the baking sheet to prevent them from spreading into each other.

Keywords: Sugar Free Cookies, Cool Whip Cookies, Low Sugar Dessert, Diabetic Cookies, Easy Baked Cookies