Cool Whip Cookies
Bright and colorful, these Cool Whip cookies are sure to put a smile on your face. They are soft and chewy cookies that only need four ingredients to create pretty crinkle cookies.
- 1 box strawberry cake mix
- 8 ounces Cool Whip thawed
- 1 large egg
- 1 cup powdered sugar
Preheat the oven to 350°F.
In a large mixing bowl, use a hand mixer or standing mixer to combine strawberry cake mix, Cool Whip, and egg until mixed.
Use a 1 tablespoon cookie scoop to form even balls of dough. Drop the balls into powdered sugar. Roll in the powdered sugar (and once they’re coated in powdered sugar, they are easier to roll in your hands to form a better ball if you wish).
Place the balls 1 ½ inches apart on a cookie sheet sprayed with non-stick cookie spray.
Bake for 8 to 9 minutes or until the cookies are evenly spread and just beginning to brown on the bottom edges.
Allow cookies to cool for 2 to 3 minutes before transferring to a cooling rack.
PRO TIP: Don’t roll the cookies too heavily in the powdered sugar. It will clump and look less pretty when it crackles. Just a nice even coating will turn out great. These cookies don’t absorb the powdered sugar coating like some other crackle cookies do.
PRO TIP: Use a silicone baking mat on the cookie sheet for easier cleanup and to prevent sticking or burning.
PRO TIP: The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.
Calories: 134kcalCarbohydrates: 26gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 158mgPotassium: 16mgFiber: 1gSugar: 18gVitamin A: 33IUCalcium: 54mgIron: 1mg