Cool Whip Cookies
Cool Whip cookies: a box of cake mix stirred with thawed whipped topping, an egg and vanilla, chilled 30 minutes, rolled in powdered sugar and baked at 350F until crackled. Makes 24 cookies.
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Ingredients
- 1 box cake mix 15.25 ounces; chocolate, lemon or strawberry
- 8 ounces frozen whipped topping such as Cool Whip, thawed; 1 tub
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup powdered sugar for coating
Instructions
- Stir the cake mix, thawed whipped topping, egg and vanilla together in a large bowl with a flexible spatula for 4 to 5 minutes, until fully incorporated. The mixture will be thick.
- Cover the bowl and refrigerate for 30 minutes.
- While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper. Put the powdered sugar in a medium bowl.
- Scoop out a heaping tablespoon of dough (it may be a little sticky) and drop it into the powdered sugar. Toss with your hands until fully coated, then place it on a baking sheet, spacing the cookies evenly apart, 12 per sheet.
- Bake for 8 minutes. Rotate the baking sheets from bottom to top and from front to back. Bake about 8 minutes more, until the powdered sugar has cracked and the cookies are browned around the edges.
- Let the cookies cool for 5 minutes on the baking sheets, then move them to a wire rack to cool completely.
Notes
The dough can be made up to 24 hours ahead, covered and refrigerated. Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1servingCalories: 118kcalCarbohydrates: 18.6gProtein: 1.3gFat: 4.2gSodium: 130mgFiber: 0.5gSugar: 11.9g
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