Description
These Cake Mix Cool Whip Cookies are an incredibly easy and delicious treat made with a simple strawberry cake mix and whipped topping. Soft, moist, and coated with powdered sugar, these cookies come together quickly and are perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 box Strawberry cake mix (for a 9×13-inch cake)
- 1 large egg
- 1 ½ cups whipped topping (Cool Whip)
Coating
- ¼ cup powdered sugar
Instructions
- Combine Ingredients. In a large mixing bowl, mix the strawberry cake mix, one egg, and 1 ½ cups of whipped topping together until the dough is smooth and well combined.
- Chill the Dough. Cover the bowl and refrigerate the dough for 30 minutes to allow it to firm up and make it easier to handle.
- Preheat Oven. Set your oven to preheat at 350ºF (175ºC) to prepare for baking the cookies.
- Prepare Baking Sheet. Line a baking sheet with parchment paper or spray it generously with nonstick cooking spray to prevent sticking.
- Form Dough Balls. Using your hands or a scoop, form dough into balls approximately 1 to 1 ½ inches in diameter for uniform cookie size.
- Roll in Sugar. Roll each dough ball in the powdered sugar until fully coated, then place them spaced apart on the prepared baking sheet.
- Bake. Bake the cookies for 10 minutes. They may look slightly soft in the center when done; be careful not to overbake to keep them moist.
Notes
- Use fresh whipped topping (Cool Whip) for best texture and moisture.
- Chilling the dough helps with handling and results in better-shaped cookies.
- Do not overbake; cookies will be soft when taken out and will set as they cool.
- Optional: Substitute strawberry cake mix with other flavors for variety.
- Store cookies in an airtight container at room temperature for up to 3 days.
