Description

Soft, fluffy Cool Whip cookies made with just cake mix, Cool Whip, and an egg. Rolled in powdered sugar before baking, they come out with a crinkly top and melt-in-your-mouth texture. Quick, easy, and endlessly customizable.

Ingredients

1 box (15.25 oz) cake mix (any flavor, such as lemon, strawberry, chocolate, or red velvet)

1 tub (8 oz) Cool Whip, thawed

1 large egg

1/2 cup powdered sugar (for rolling)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix cake mix, Cool Whip, and egg until well combined (dough will be sticky).
Scoop tablespoons of dough and roll into balls.
Roll each ball in powdered sugar until fully coated.
Place coated dough balls on the baking sheet, spaced about 2 inches apart.
Bake for 10–12 minutes, until set with slightly golden edges.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Dough is sticky—chill for 30 minutes to make rolling easier.

Experiment with different cake mixes: lemon, strawberry, chocolate, or funfetti.

Mix-ins like sprinkles, chocolate chips, or peppermint candies work well.

Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze up to 2 months.

For freezing dough, roll into balls, coat in powdered sugar, and freeze. Bake from frozen, adding 1–2 minutes to bake time.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 10g
Sodium: 100mg
Fat: 3g
Saturated Fat: 1.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg