Description
These Cool Whip Cookies are a quick and easy treat made with minimal ingredients, combining cake mix, Cool Whip, and an egg to create soft, fluffy cookies rolled in powdered sugar for a sweet finish. Perfect for when you want a simple homemade dessert with a delightfully light texture.
Ingredients
Scale
Cookie Dough
- 1 box (15.25 oz) cake mix (any flavor)
- 1 (8 oz) tub Cool Whip, thawed
- 1 large egg
Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to help with even baking.
- Mix Ingredients: In a large bowl, combine the cake mix, thawed Cool Whip, and egg. Stir until all ingredients are well incorporated and the dough forms a sticky consistency.
- Prepare Sugar Coating: Pour the powdered sugar into a small bowl. Using a tablespoon, scoop out portions of cookie dough and roll each into a ball, then coat thoroughly with the powdered sugar until fully covered.
- Arrange Dough Balls: Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and begin to turn lightly golden around the edges.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for a few minutes, then transfer the cookies to a wire rack to cool completely for best texture and flavor.
Notes
- The type of cake mix used will influence the cookie flavor and color; feel free to experiment with different flavors like chocolate, vanilla, or red velvet.
- Do not overbake the cookies as they can dry out; watch for lightly golden edges as your cue to remove them from the oven.
- For a gluten-free option, use a gluten-free cake mix.
- Cookies can be stored in an airtight container at room temperature for up to 3 days for freshness.
