Description
These Cool Whip Cookies are soft, fluffy, and incredibly easy to make with just three main ingredients: cake mix, Cool Whip, and an egg. Rolled in powdered sugar for a delicate sweetness, these cookies bake up soft and slightly chewy with a tender crumb. Perfect for quick baking sessions, they require minimal prep and no creaming or chilling, making them an ideal treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box (15.25 oz) cake mix (any flavor)
- 1 (8 oz) tub Cool Whip, thawed
- 1 large egg
For Rolling
- ½ cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dough: In a large bowl, combine the cake mix, thawed Cool Whip, and the egg. Stir thoroughly until the mixture forms a sticky dough.
- Prepare Coating: Pour the powdered sugar into a small bowl. Using a tablespoon, scoop out dough portions one at a time.
- Form Cookies: Roll each dough portion in the powdered sugar until fully coated, ensuring a nice white sugary exterior on each cookie.
- Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookies are set and the edges become lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and improves texture.
Notes
- You can use any flavor of cake mix to customize the cookie taste, such as chocolate, vanilla, or red velvet.
- Ensure the Cool Whip is fully thawed for easier mixing and consistent dough texture.
- These cookies have a soft texture and may appear underbaked if removed too early, so baking the full 10-12 minutes is recommended.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, use a gluten-free cake mix.
