If you’re looking for St. Patrick’s Day cookies that taste like a celebration but come together faster than you can say “lucky,” this is it. They’re pillowy-soft, cloud-like, and use the smartest shortcut I know: cake mix and Cool Whip. No chilling dough, no fancy equipment—just pure festive magic.
From My Kitchen
I’ll be honest—I stumbled onto this soft St. Patrick’s Day cookies recipe during a last-minute classroom party scramble. My daughter announced at 7 PM that she needed “green treats” for the next morning, and I had exactly one box of cake mix in the pantry and a tub of Cool Whip in the fridge. What started as desperation turned into our new March tradition.
These aren’t your typical crispy sugar cookies. They’re impossibly soft—almost like biting into a sweet cloud dusted with powdered sugar. The texture comes from the whipped topping, which keeps them tender even after they cool. And because they’re made with just four ingredients, there’s no room for kitchen stress. You can make these with kids underfoot, music playing, and zero worry about perfection.
This recipe fits right into the Cooking Save mission: special without being fussy. They look festive enough for a St. Patrick’s Day party but forgiving enough for a Tuesday night baking session. Pull up a chair—let’s make some magic happen.
Why This Recipe Works
- The Ultimate Smart Shortcut: Cake mix and Cool Whip do all the heavy lifting. No creaming butter, no waiting for ingredients to reach room temperature—just mix and bake.
- Texture That Wins: The whipped topping creates a soft, pillowy interior with crackly powdered sugar edges. They stay tender for days (if they last that long).
- Impossible to Mess Up: Even if you overmix slightly or your oven runs hot, these cookies are forgiving. The Cool Whip keeps them moist, so they won’t dry out easily.
- Festive Without Fuss: The vibrant green color makes them perfect for St. Patrick’s Day, but you can swap the food coloring for any holiday or occasion.
The Grocery List (& Shortcuts)
Main Players
- 1 box (15.25 oz) yellow cake mix: Any brand works—I’ve used Duncan Hines, Betty Crocker, and store brands with equal success. The cake mix provides structure and sweetness.
- 1 tub (8 oz) whipped topping (thawed): This is your secret weapon. Cool Whip (or any store brand) creates that signature soft texture. Make sure it’s fully thawed before mixing.
- 1 large egg: Binds everything together. Room temperature is ideal, but straight from the fridge works too.
- ¼ tsp green food coloring: Gel food coloring gives the most vibrant green, but liquid works fine. Start with less—you can always add more.
- ½ cup powdered sugar: For rolling. This creates the beautiful crackled coating.
The “Cooking Save” Shortcut
Cool Whip is the hero here. It replaces butter, oil, and multiple mixing steps. One tub does the work of three ingredients, and it keeps these St. Patrick’s Day cookies impossibly soft without any effort.
Substitutions
- Dairy-Free? Use a dairy-free whipped topping (like So Delicious CocoWhip) and check your cake mix label.
- Gluten-Free? Swap in a gluten-free yellow cake mix (Bob’s Red Mill works beautifully). The texture stays just as soft.
- No Green Food Coloring? Skip it entirely for classic vanilla cookies, or use any color for different holidays (pink for Valentine’s Day, orange for Halloween).
- Out of Yellow Cake Mix? White cake mix works too—the cookies will be slightly lighter in color but just as delicious.
Equipment You Actually Need
You don’t need a stand mixer or fancy tools. Here’s what I use:
- Large mixing bowl: For combining ingredients.
- Wooden spoon or spatula: A sturdy spoon is all you need to mix the dough.
- Baking sheets: Two sheets speed up the process.
- Parchment paper or foil: Keeps cleanup easy (a Cooking Save essential).
- Small cookie scoop or tablespoon: For portioning dough evenly.
- Small bowl for powdered sugar: Makes rolling easier.
Step-by-Step: Making Soft St. Patrick’s Day Cookies
Phase 1: Prep Your Kitchen
Preheat your oven to 350°F. This is important—you want the oven fully heated before the cookies go in to ensure even baking.
Line your baking sheets with parchment paper or foil, or grease them lightly with butter or cooking spray. I prefer parchment because it makes cleanup a breeze and prevents sticking.
Pour the powdered sugar into a small bowl. Set it near your workspace—you’ll be rolling each cookie ball in it before baking.
Phase 2: Mix the Dough
Crack the egg into your large mixing bowl and beat it lightly with a fork or whisk. You don’t need to whip it—just break up the yolk.
Add the cake mix, Cool Whip, and green food coloring to the bowl. Use a sturdy wooden spoon or spatula to mix everything together. The dough will be thick and slightly sticky—that’s exactly what you want. Don’t overmix; just stir until no dry cake mix remains.
Texture Check: The dough should be soft and slightly tacky, like Play-Doh. If it feels too wet, let it sit for 2-3 minutes—the cake mix will absorb some moisture.
Phase 3: Shape and Roll
Use a tablespoon or small cookie scoop to portion out about 1-inch balls of dough. I like using a cookie scoop because it keeps them uniform, but a spoon works perfectly too.
Drop each dough ball into the powdered sugar and roll it around until it’s completely coated. Don’t be shy—a generous coating creates those beautiful crackled edges.
Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. They’ll spread slightly as they bake, but not much.
Phase 4: Bake to Perfection
Bake for 10 minutes, or until the edges are firm but the centers still look slightly soft. The cookies should not brown—you want them pale with just a hint of golden color on the bottom.
Sensory Check: You’ll know they’re ready when your kitchen smells like vanilla cake and the powdered sugar coating has crackled beautifully.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool but stay soft inside.
Riley’s Kitchen Tips
Tip 1: Get the Softest Texture
Don’t overbake these cool whip cookies. They should look slightly underdone in the center when you pull them out. They’ll continue cooking on the hot pan as they cool, and this keeps them pillowy-soft.
Tip 2: The “Oops” Fix
If your dough feels too sticky to handle, pop it in the fridge for 10 minutes. The Cool Whip will firm up slightly, making it easier to roll. If it’s too dry (rare, but it happens), add a tablespoon of whipped topping and mix again.
Tip 3: Make Ahead Magic
You can portion and roll the dough balls up to 24 hours ahead. Store them on a parchment-lined tray in the fridge, covered with plastic wrap. Bake straight from the fridge—just add 1-2 extra minutes to the baking time.
Tip 4: Color Intensity
Start with just a few drops of green food coloring. Gel colors are more concentrated than liquid, so you’ll need less. Mix, check the color, and add more if needed. I aim for a bright, festive green—not neon, but definitely cheerful.
What to Serve With These St. Patrick’s Day Cookies
These soft St. Patrick’s Day cookies are perfect on their own, but here’s how to build a full festive spread:
- For a St. Patrick’s Day Party: Serve alongside Irish soda bread, shamrock-shaped sandwiches, and a big pot of creamy potato soup.
- For a Cozy Afternoon: Pair with hot tea or Irish coffee (for the adults) and a simple fruit salad.
- For Kids’ Celebrations: Set out green milk, rainbow fruit skewers, and let the kids decorate extra cookies with sprinkles.
- For a Dessert Table: Add chocolate mint brownies, lemon bars, and a tray of fresh berries for color contrast.
Storage & Leftovers
Room Temperature: Store these St. Patrick’s Day cookies in an airtight container at room temperature for up to 5 days. They stay soft thanks to the Cool Whip.
Fridge: If your kitchen is warm, you can refrigerate them for up to a week. Let them come to room temperature before serving for the best texture.
Freezer: These freeze beautifully! Layer them between sheets of parchment paper in a freezer-safe container
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Untitled Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Crack the egg into a large mixing bowl and beat lightly.
- Add the cake mix, Cool Whip, and green food coloring to the bowl and mix until no dry cake mix remains.
- Use a tablespoon or small cookie scoop to portion out about 1-inch balls of dough and roll them in powdered sugar.
- Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 minutes, until edges are firm but centers look slightly soft.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.