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Glazed whipped cream cookies cooling on a rustic farmhouse table beside a mug of coffee and autumn leaves.
Jana Rae

Soft Whipped Cream Cookies

These soft whipped cream cookies are light, buttery, and melt-in-your-mouth tender — made with just three simple ingredients. Perfect for anyone who prefers a gentle texture, these “Tim-approved” cookies are easy to make, vintage-inspired, and filled with cozy, nostalgic flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 cup Cool Whip thawed, regular or extra creamy
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon melted butter adds richness and softness
  • Optional: 1 tablespoon powdered sugar for extra sweetness
  • Optional: ½ teaspoon vanilla or cinnamon for fall flavor
Optional Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon milk or cream
  • ¼ teaspoon vanilla extract optional

Method
 

  1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. Make the dough: In a medium bowl, whisk together flour, baking powder, and salt.
  3. Add Cool Whip and melted butter. Stir gently with a spatula until soft and dough-like.
  4. If desired, add powdered sugar and vanilla for a sweeter cookie.
  5. Check the texture: The dough should be soft and slightly sticky — like biscuit dough.
  6. If it’s too crumbly, add ½ tablespoon more melted butter or milk until it holds together easily.
  7. Shape: Drop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart.
  8. For a smoother top, flatten gently with the back of a spoon dipped in sugar.
  9. Bake: Bake 12–13 minutes, or until the bottoms are lightly golden.
  10. The tops should stay pale and soft — that’s how you know they’re perfect.
  11. Cool: Let cookies rest on the pan for 5 minutes before transferring to a rack.
  12. They’ll firm up slightly as they cool but stay pillowy soft inside.
  13. Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  14. Drizzle lightly over cooled cookies. Let set 10–15 minutes before serving.

Notes

  • For extra soft cookies: Bake at 325°F and don’t overbake.
  • For sweeter flavor: Dust with powdered sugar after baking or drizzle with a simple glaze (½ cup powdered sugar + 1 tablespoon milk).
  • Storage: Keep covered at room temperature for 2–3 days or refrigerate for up to 1 week.
  • These cookies are light, safe, and easy to chew — ideal for soft diets or anyone who prefers gentle textures.
  • The powdered sugar glaze adds a soft sweetness and makes the cookies taste like cake donuts — Tim’s favorite part!