Sugar Free Cool Whip Cookies Recipe
If you love soft, melt-in-your-mouth cookies but want to skip the sugar buzz, this Sugar Free Cool Whip Cookies Recipe is a little miracle. These cookies are pillowy, tender, and deceptively simple — their secret: sugar-free whipped topping (store-bought sugar-free Cool Whip or a homemade, stabilized whipped cream made with low-carb sweetener). They bake up with a crackly exterior and cloud-like center that feels indulgent without the added sugar. Perfect for afternoon snackers, low-sugar diets, or anyone who wants a lighter cookie that still tastes like a treat.
Below you’ll find everything: ingredient swaps, precise steps, pro tips, variations (keto, gluten-free, chocolate, fruity), troubleshooting, storage, and serving ideas — all written for a confident home baker.
Why these cookies work (the short science)
Using whipped topping in cookie dough adds moisture and air while reducing the need for sugar — which normally tenderizes and browns cookies. The whipped topping brings structure (thanks to stabilizers and fat) and moisture; when combined with a flour base and a binding egg, you get cookies that spread less, stay soft, and stay fresh longer. Using a sugar-free sweetener instead of granulated sugar keeps sweetness while controlling blood-sugar impact — choose the type of sweetener based on taste and baking performance (notes below).
What to use instead of regular Cool Whip
- Store-bought: If a branded sugar-free whipped topping is available in your region, you can use it (read the label). Many grocery stores also carry “light” or “sugar-free” whipped toppings.
- Homemade sugar-free stabilized whipped cream: Whip heavy cream with a powdered sugar substitute (erythritol/monk fruit blend) and a stabilizer like a small amount of unflavoured gelatin or instant vanilla pudding mix (sugar-free), if you want longer stability. This is a great option when you want control over texture and ingredients.
- Dairy-free option: Use an unsweetened coconut whipped topping (sugar-free versions exist) or make whipped aquafaba (chickpea water) and stabilize it — note texture will differ.
Throughout this post I’ll say “sugar-free Cool Whip” to mean either a sugar-free commercial whipped topping or a homemade sugar-free stabilized whipped cream — both work well.
Ingredients (yields ~30 small cookies — adjust as needed)
- 1 cup (240 g) sugar-free whipped topping (sugar-free Cool Whip), thawed if frozen
- ¾ cup (170 g) unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup (160 g) granular sugar substitute suitable for baking (e.g., erythritol, monk fruit blend, or a 1:1 baking sweetener like Swerve)
- 1 large egg, room temperature
- 1 large egg yolk (for extra tenderness; optional)
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour (for gluten-free use 1:1 gluten-free flour blend)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Optional mix-ins/toppings: sugar-free chocolate chips (¼–½ cup), chopped nuts (¼ cup), lemon zest, or cocoa powder (replace 2–3 tablespoons flour with unsweetened cocoa for chocolate version)
Notes on sweeteners:
- Erythritol/monk fruit blends are a reliable choice; erythritol can cool in the mouth and doesn’t brown like sugar, so watch appearance rather than relying on color.
- Xylitol tastes like sugar but is toxic to dogs — avoid if you have pets. Mentioning pet safety in the kitchen is important.
- If using powdered sweetener, reduce by ~10% and adjust texture (powdered is denser).
Equipment
- Large mixing bowl and medium bowl
- Electric mixer (hand or stand) — you’ll get the best texture with beating
- Measuring cups and spoons (or kitchen scale for precision)
- Baking sheets lined with parchment paper or silicone mats
- Small cookie scoop (1–1½ tablespoons) or two spoons
- Cooling rack
Sugar Free Cool Whip Cookies Recipe — Step-by-step
Prep
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone.
- If using frozen sugar-free Cool Whip, thaw in the fridge and bring to room temperature so it blends smoothly.
Make the dough
- In a large bowl, cream together the softened butter and granular sugar substitute until light and slightly fluffy (about 2–3 minutes) using an electric mixer. Because you’re using a sugar substitute, the creaming step helps incorporate air for a lighter crumb.
- Add the egg and egg yolk, one at a time, beating well after each addition. Mix in the vanilla extract.
- Fold in the sugar-free whipped topping by hand or on low speed until evenly distributed. The mixture will look mousse-like and airy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low until just combined. Avoid overmixing — you want the dough tender, not tough.
- If using mix-ins (chocolate chips, nuts), fold them in gently.
Scoop and bake
- Use a small cookie scoop (about 1–1½ tablespoons) to portion dough onto the prepared cookie sheets, spacing about 2 inches apart.
- If you like a crackled top, roll each scoop lightly into granulated sugar substitute before placing on the sheet.
- Bake for 10–13 minutes, until the edges are set and the tops have small cracks — because there’s little or no real sugar, color will be paler than traditional cookies, so rely on texture cues.
- Let the cookies rest on the baking sheet for 5 minutes (they’ll continue setting), then transfer to a cooling rack to cool completely.
Yield: ~30 small cookies (yield changes with scoop size). For larger cookies, increase bake time by 2–3 minutes.
Pro tips — tiny changes that make a big difference
- Room temperature ingredients: Keep egg and butter at room temperature for better emulsion and even texture.
- Do not overmix: Overworking dough develops gluten and leads to firm cookies — mix until just combined.
- Watch doneness, not color: Because sugar caramelizes and browns, sugar-free cookies often don’t turn golden. Look for set edges and slight cracks on top.
- Stabilize homemade whipped topping: If you make your own, add a teaspoon of unflavoured gelatin (bloomed and warmed) or a tablespoon of powdered sugar-free instant pudding mix to help the structure.
- Chill dough for denser cookies: For slightly thicker cookies, chill dough 30–60 minutes before scooping.
- Swap butter for oil for chewier texture: Use melted and slightly cooled coconut or neutral oil to get chewier cookies.
- Avoid xylitol if you have pets: It’s hazardous to dogs and cats; choose erythritol or monk fruit instead.
Variations — make it your own
Chocolate Sugar Free Cool Whip Cookies
- Replace 2–3 tablespoons of flour with unsweetened cocoa powder.
- Add ½ cup sugar-free chocolate chips.
- Increase baking time by 1–2 minutes.
Lemon Zest & Poppy Seed
- Add 1 tablespoon lemon zest and 1–2 teaspoons lemon juice to the wet ingredients.
- Fold in 1 tablespoon poppy seeds.
- Omit mix-ins and roll tops in a little powdered sweetener.
Keto-Friendly (lower carb)
- Use almond flour (replace up to 50–60% of flour with almond flour; for a 1:1 substitute use a tested keto recipe ratio). If replacing all flour with almond flour, increase binding (add 1–2 tablespoons coconut flour or an extra egg) because almond flour behaves differently.
- Use erythritol or monk fruit to sweeten.
- Use a sugar-free whipped topping or stabilized heavy cream.
Gluten-Free
- Use a 1:1 gluten-free flour blend that contains xanthan gum; if the blend lacks it, add ¼ teaspoon xanthan gum per cup of flour.
- Follow the recipe otherwise.
Vegan
- Replace butter with firm coconut oil (1:1).
- Use a vegan egg replacer (e.g., flax “egg” — 1 tablespoon ground flax seed + 3 tablespoons water per egg — or a commercial replacer), though texture will change slightly.
- Use a dairy-free sugar-free whipped topping or stabilized aquafaba whipped topping.
Troubleshooting — quick fixes
- Cookies are too flat / spread too much
- Dough may be too warm: chill dough for 30 minutes.
- Too much fat (butter or oil): measure carefully.
- Oven too cool: verify oven temp with thermometer.
- Cookies are dry or crumbly
- Under-creaming or too much flour: check measuring technique (spoon-and-level flour).
- Reduce flour by 1–2 tablespoons next bake or add an extra tablespoon of sugar-free whipped topping or a splash of cream.
- Cookies didn’t crack on top
- Some sugar substitutes don’t encourage the same crackle as sugar. Rolling in a little powdered sweetener or dusting with cocoa can create contrast.
- Too sweet or sweetener aftertaste
- Try a different sweetener blend — monk fruit blends are milder; erythritol has a cooling note.
Storage, make-ahead, and freezing
- Room temperature: Store cooled cookies in an airtight container for up to 3 days.
- Refrigerator: Because of the whipped topping, they can hold in the fridge 5–7 days in an airtight container.
- Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze unbaked dough balls on a sheet, then transfer to a bag; bake directly from frozen adding a minute or two to bake time.
- Make the dough ahead: Dough chills well; form into scoops and refrigerate up to 48 hours before baking.
Serving suggestions and pairings
- Tea time: Pair with a cup of strong black tea or a sugar-free chai latte.
- Coffee: These cookies are gentle enough to pair with espresso or a creamy latte.
- Ice cream sandwich: Use two slightly larger cookies with a scoop of sugar-free or low-sugar ice cream in the middle.
- Dessert platter: Add a drizzle of melted sugar-free dark chocolate or a dusting of cocoa for contrast, and serve with fresh berries to add natural sweetness.
- Festive topping: Pipe a small dollop of unsweetened whipped cream (stabilized) and top with a sugar-free jam dot for a fancy bite.
Nutrition considerations (approximate)
Nutrition will vary widely depending on exact ingredients and portion sizes. As a guideline for one small cookie (estimate):
- Calories: ~80–110 kcal
- Carbs: 3–6 g (depending on flour and sweetener)
- Fat: 6–8 g
- Protein: 1–2 g
If you need precise nutrition (for medical reasons or strict macros), plug the exact brands and amounts you use into a nutrition calculator.
Frequently asked questions
Q: Can I use regular Cool Whip or whipped cream instead?
A: Yes — regular Cool Whip or whipped cream will work, but the cookies will contain sugar. If reducing sugar is the goal, stick to sugar-free options.
Q: Do these cookies spread as much as regular sugar cookies?
A: Generally no — the whipped topping reduces spread and creates a tender interior. However, dough temperature and fat content impact spread.
Q: Will the flavor be different using sugar-free sweeteners?
A: Yes — some sweeteners have subtle cooling notes (erythritol) or slight aftertastes. Blends with monk fruit or allulose often taste closest to sugar. Try a small batch to find the sweetener you prefer.
Q: Are these suitable for people with diabetes?
A: They’re lower in sugar, but carbohydrate content still matters. People managing diabetes should check total carbs and consult dietary guidance.
Q: Can I make them nut-free?
A: Absolutely — use all-purpose or gluten-free flour without almond flour and avoid nut mix-ins.
Final notes from the kitchen
The Sugar Free Cool Whip Cookies Recipe is a terrific example of how a single clever swap can transform a classic. Using sugar-free whipped topping replaces some of the sugar’s textural roles while keeping the cookies soft and delightful. Whether you’re cutting back on sugar, feeding a crowd with varied preferences, or simply curious to try something new, these cookies are forgiving and customisation.
Bake a test sheet first to dial in oven time for your specific oven, and don’t be afraid to tweak — small changes in sweetener, flour type, or fat will produce subtly different but still delicious results.
Sugar Free Cool Whip Cookies Recipe
Ingredients
- 1 cup sugar-free Cool Whip thawed if frozen
- ¾ cup unsalted butter softened
- ¾ cup sugar substitute erythritol or monk fruit blend, baking-friendly
- 1 large egg room temperature
- 1 large egg yolk optional, for extra softness
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Optional:
- ½ cup sugar-free chocolate chips
- 1 tablespoon lemon zest
- Powdered sugar substitute for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and sugar substitute until light and fluffy.
- Add the egg, egg yolk, and vanilla extract; mix until fully combined.
- Gently fold in the sugar-free Cool Whip until smooth and airy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in optional mix-ins if using.
- Scoop dough (1–1½ tablespoons) and place on prepared baking sheet, spacing 2 inches apart.
- Optional: Roll dough balls lightly in powdered sugar substitute for a crackled finish.
- Bake for 10–13 minutes, until edges are set and tops are slightly cracked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cookies will remain pale since sugar substitutes don’t brown like sugar.
- Chill dough for 30 minutes if cookies spread too much.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to 7 days.
- Freeze baked cookies for up to 3 months.
- For chocolate cookies, replace 2 tablespoons of flour with unsweetened cocoa powder.
- Gluten-free flour blends can be used as a 1:1 replacement.