Thursday, March 1, 2012

Cool Whip Cookies

My mother-in-law shared an amazing cookie recipe with me a few years back.  What makes it amazing, you ask.  The ingredients, I answer.  Only three and one is Cool Whip!
The other two are a cake mix, any flavor, and an egg.  That's it!
The egg is mixed with the Cool Whip.  I like to beat the egg a bit before adding to the Cool Whip.  It makes it easier to combine the two.

Add the cake mix and stir in by hand...

until the dry mix is completely moistened.  The batter/dough is very sticky so you have the option to chill it in the frig for 30 minutes to make it easier to handle or do as I did...

scoop it up with a cookie scoop...

and plop it in a bowl of powdered sugar.  
Place the powdered sugar coated cookie balls on a baking sheet, greased or covered with a silicone mat or parchment paper.
Bake at 350º oven for 10-12 minutes.  It's best to allow them to cool on the baking sheet for a few minutes to firm up before you move them to a cooling rack.

These crinkly sugary topped cookies are chewy and very flavorful.  And just think of the variety of flavors that you can choose from.  Lemon, Strawberry, Chocolate, Spice, Cherry, Red Velvet (!) to name a few.  I made Funfetti, Lemon and Strawberry.  I added extra yellow food coloring to the lemon cookie dough to enhance the appearance.

They will look pretty on your cookie plate this spring!   Enjoy!

Cool Whip Cookies

1 18 1/4 oz. cake mix, any flavor
1 egg
1 8 oz. carton Cool Whip, thawed
Powdered sugar

Preheat oven to 350º.  
In large mixing bowl, combine Cool Whip and egg.  Stir in cake mix until completely moistened.  Chill dough for 30 minutes.  Shape 1 Tablespoon of dough into ball and roll in powdered sugar to coat.  Place cookie balls 2 inches apart on greased baking sheet.
Bake in 350º oven for 10-12 minutes until cookies are slightly golden on edges and no longer moist looking in center.  Allow to cool on baking sheet for 5 minutes; transfer to cooling rack.  
Yield: 3 dozen  

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