Description
These Cool Whip Cookies are a simple and delightful treat made with cake mix, Cool Whip, and an egg. Coated in powdered sugar and baked until lightly golden, they are soft, fluffy, and perfect for a quick homemade dessert that yields 24 servings in just 22 minutes total.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 oz) cake mix (any flavor)
- ½ cup powdered sugar (for rolling)
Wet Ingredients
- 1 (8 oz) tub Cool Whip, thawed
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dough: In a large bowl, combine the cake mix, thawed Cool Whip, and one large egg. Mix well until the ingredients form a sticky dough.
- Coat with Powdered Sugar: Pour the powdered sugar into a small bowl. Scoop out tablespoon-sized portions of dough and roll each ball thoroughly in the powdered sugar until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and have lightly golden edges.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- You can use any flavor of cake mix to customize these cookies to your preference.
- Make sure the Cool Whip is fully thawed to properly incorporate into the dough.
- If the dough is too sticky to handle, chill it briefly in the refrigerator to make rolling easier.
- Rolling the cookies generously in powdered sugar gives them a beautiful cracked appearance after baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days for best freshness.
