Light Chewy Delicious And Easy Enough For Kids To Help
I could not resist trying these three-ingredient Cool Whip cookies! I am always dazzled and impressed by the endless creativity going on in kitchens across America! These cookies are amazing!
Whoever hatched this idea is brilliant because these cookies are not only pretty but also light, crisp, and chewy! This makes it impossible to stop eating them, and I think that may be the only drawback I can see!
For my first try, I chose a festive pink strawberry Funfetti cake mix by Pillsbury because I’m in my “think spring” mode, and I thought they’d be pretty for both Valentine’s Day and Easter! I’m picturing a platter of pink, yellow (lemon), and crinkly white cookies on the Easter dessert table!
Here’s How Easy It Is To Make Cool Whip Cookies
Take my advice, please, and use a big mixing bowl! I ended up scraping everything into a bigger bowl that gave me room to get in there with a spatula and mix everything thoroughly without spilling! Be more clever than I was! 😉
Next, use a cookie scoop if you have one (I don’t-yet, so I used a tablespoon!) and roll the batter into approximately walnut-size balls. I found I had the best luck when I wet my hands to do this because the batter was a little sticky.
I put the powdered sugar in a pie plate for the next step. You can skip rolling the cookies in powdered sugar, but this is the thing that makes cool whip cookies so stinking cute! Look at all the fun crinkles on the surface, and the powdered sugar gives them just a little extra sweetness.
Place the cookies on a greased or parchment-covered baking sheet about twelve to a pan. They do not spread a lot, but you want to give them room. I am a die-hard parchment paper devotee because it never fails me, and you can bake a second round of cookies right on top of the same sheet to avoid waste.
Are you wondering why the sheet is so wrinkled? When the paper is stubborn, like towards the end of the roll, and doesn’t lay flat, I wad it up like I was going to discard it and smooth it out. This slick trick works every time!
Bake the cookies for about twelve minutes in a 350-degree oven and let them cool on the sheet for a bit to firm up before moving them to a cooling rack.
I can’t wait to make another batch of these cool whip cookies! This one went to the teacher’s lounge where our daughter teaches fifth grade, but of course, her family had to nibble a few to test them before sending them! I’m happy to report we got a whole row of thumbs up!
These cookies are as light and sweet as angel kisses, and I hope you try them! Think of all the possibilities! Red velvet! Devils Food! What an easy way to make a beautiful treat! I’m even going to try rolling a light-colored cake mix in some powdered hot cocoa mix for a chocolatey crinkle!
Cool Whip Cookies
Here is a recipe so simple it shouldn't be this good but it is! Cool Whip plus a cake mix, plus an egg, then rolled in powdered sugar. Makes a crisp and chewy cookie that looks amazing!
Ingredients
- One 15.25 ounce cake mix of your choice
- One 8-ounce tub of Cool Whip, defrosted
- One egg
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees.
- Grease the baking sheet or cover it with parchment paper.
- Combine egg, cake mix, and Cool Whip in a large mixing bowl.
- Roll batter into 36 walnut-size balls.
- Roll cookies in powdered sugar.
- Bake for about twelve minutes or until the edges look golden brown. Don't overbake.
- Allow the cookies to cool until firm before removing them to the cooling rack to cool completely.
Oh, how we love cookies, and the easier, the better! Here are some of our favorite recipes! Busy Day Lemon Bars, Cake Mix Cookies, Fast Chocolate Peppermint Bars, 5-Ingredient Frito Bars, S’mores Bars. We hope you’ll try a few of them, and let us know what you think!
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Can I make whipp4 cream and use it in this recipe ? I have an overabundance of heavy cream I need to do something with.
Unfortunately, no. The vegetable oil in Cool Whip’s artificial whipped topping makes this recipe work. Do you ever make butter? You can freeze cream, of course. You can freeze butter and buttermilk too. Many online articles explain how to make butter from cream, even some that you make in a quart jar, and homemade butter is delicious.