Cake Mix Cool Whip Cookies

These cake mix Cool Whip cookies are my go to treat when I want something delicious but super simple The strawberry cake mix gives them a burst of fruity flavor and the texture is pillowy soft Every bite brings back summer memories of baking with my kids

I first baked these for a school bake sale and the entire batch disappeared within minutes Now my friends routinely request them for gatherings

Ingredients

• Strawberry cake mix: gives the cookies their unique flavor and pretty color Choose a good quality brand to keep the taste vibrant
• Egg: helps bind everything and gives structure to the cookies Use fresh eggs for the best result
• Whipped topping: like Cool Whip makes the cookies extra soft and chewy Look for whipped topping that is light and fluffy
• Powdered sugar: adds a delicate sweetness and classic crackled appearance Dust off any clumps before rolling for an even coating

Step by Step Instructions

Combine Ingredients:

In a large mixing bowl blend together the entire package of cake mix one egg and the whipped topping Use a sturdy spoon or hand mixer start slow since the batter will be thick and sticky Combine until completely smooth no dry bits left at the bottom

Chill the Dough:

Cover the bowl and set it in the fridge for at least thirty minutes Chilling is essential as it helps firm up the dough making it easier to shape and roll

Prepare the Baking Sheet:

Heat your oven to three hundred fifty degrees Fahrenheit While the dough chills line a baking sheet with parchment paper or use a light coat of nonstick spray for fuss free cookie removal

Shape and Coat:

Scoop about a tablespoon of dough for each cookie Roll into balls about one to one and a half inches wide Next roll each ball in a small bowl of powdered sugar coating thoroughly Place on the prepared baking sheet leaving a little room between each so they do not stick together

Bake:

Bake in the middle rack for about ten minutes The cookies will look a little soft in the centers but this is normal Remove the tray and let them cool on the sheet a few minutes before transferring to a rack The cookies set up perfectly as they cool

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I always use strawberry cake mix because the color reminds me of my grandmother’s spring desserts Watching my family sneak cookies while they cool makes baking these even sweeter

How to Store

Let the cookies cool completely before storing Place in an airtight container and keep at room temperature for up to four days For longer storage freeze baked cookies in a sealed bag and thaw when needed They stay fresh and soft

Ingredient Swaps

If strawberry is not your favorite try chocolate or lemon cake mix for a new twist You can use a gluten free cake mix without changing the other ingredients Feel free to swirl in a handful of mini chocolate chips or chopped nuts for extra texture

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Serving Ideas

Stack these cookies on a platter for parties or wrap for bake sales The powdered sugar makes them attractive enough for special occasions Dunk them in milk for a nostalgic treat or crumble over ice cream

Recipe FAQs

→ Can I use any cake mix flavor?

Yes, you can easily swap strawberry for other flavors like chocolate or lemon to change the taste and color.

→ Why refrigerate the dough?

Chilling firms up the dough, making it easier to handle and shape into uniform balls before baking.

→ How do I prevent overbaking?

Remove the cookies when the edges are set but the centers still look soft; they'll firm up as they cool.

→ Can I use homemade whipped cream?

For best results, use store-bought whipped topping, as homemade versions may change the texture.

→ How should I store leftover cookies?

Keep in an airtight container at room temperature for up to three days to maintain softness.