I recently saw a great little write-up on Strawberry Cool Whip Cookies and I wanted to make them! They have four easy ingredients: Cool Whip, Boxed Cake Mix, Egg, and Powdered Sugar. Looking in our pantry I found lemon cake mix–so I made some Lemon Cool Whip Cookies. 🙂
Of the recipes I found, they either called for one egg, two eggs, or three egg whites. The other main difference between the recipes is whether or not you chill the dough. I followed the one egg recipe and did not chill the dough. The cookies are wonderful: lemony, chewy, light, but not too cake-y. I do find them to be a little flat–when I made them they spread out quite a bit. I definitely want to try remaking this recipe with the three egg whites and chilling the dough. Either way–I would share these in an instant!
The cookies take 10 minutes in my oven. When you pull them out they look slightly under-cooked in the center but as they cool they firm up. 10 minutes gave them a golden brown bottom/edges & once cooled they were perfect.
- One box cake mix of your choice
- One container of Cool Whip (any variety)
- One Egg
- 1 cup of Powdered Sugar (for rolling the cookies in)
- Preheat oven to 350 (F.) Line your cookie sheets with Parchment Paper or use a non-stick spray on the sheets.
- In a large bowl (I used a Kitchen Aid Mixer) combine your egg & Cool Whip.
- Add in the box of cake mix and mix until all lumps are gone. The dough will be very sticky!
- Place the powdered sugar in a deep bowl. Drop spoonfuls of cookie dough into the powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
- Bake 8-10 minutes or until the edges begin to golden. Let cool for 5-10 minutes before removing to wire racks to cool completely.
Makes 24-36 cookies depending on how large you make them.