Sugar Free Cool Whip Cookies Recipe
This Sugar Free Cool Whip Cookies Recipe delivers soft, fluffy, melt-in-your-mouth cookies made with sugar-free whipped topping and a low-sugar sweetener—perfect for a light, guilt-free dessert or snack.
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.