Light Cool Whip Cookies
These Light Cool Whip Cookies are quick and delightful, made with just three main ingredients for a light, fluffy treat perfect for any occasion.
Ingredients
Main Ingredients
- 1 box cake mix (any flavor, approx. 15.25 oz)
- 8 ounces Cool Whip, thawed
- 1 large egg For a vegan option, use a flaxseed egg.
- ¾ cup powdered sugar (for rolling)
Instructions
Preparation
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a mixing bowl, blend the cake mix, thawed Cool Whip, and egg until you achieve a thick, smooth dough.
Forming Cookies
- Using a medium cookie scoop or a tablespoon, scoop approximately 1 tablespoon of dough and form it into a ball.
- Roll each dough ball in powdered sugar, ensuring they are well-coated.
Baking
- Place the rolled dough balls on the prepared baking sheet, leaving space between each.
- Bake in the preheated oven for about 12 to 15 minutes until edges are golden and centers are puffy.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
- Serve the cookies and enjoy with your favorite beverage.
Notes
Store in an airtight container at room temperature for up to five days or in the fridge for up to a week.