Cool Whip Cookies

Ingredients

1 box lemon cake mix (15.25 ounces or a traditional 9x13 box cake mix)
2 cups frozen whipped topping (thawed)
1 large egg
1/2 cup powdered sugar

Instructions

Preheat oven to 350ºF. Line a cooking sheet with a non-stick baking mat or spray with nonstick. cooking spray.
In a medium bowl, combine the cake mix, Cool Whip and egg. Stir until well mixed. 1 box lemon cake mix, 2 cups frozen whipped topping, 1 large egg
Place the powdered sugar in a small bowl. Drop the cookie dough by teaspoons into the powdered sugar and roll the dough to coat. Place the balls 1 1/2 inches apart on the prepared baking sheet. 1/2 cup powdered sugar
Bake the cookies for 8-10 minutes. Remove them from the oven when they are set, but before they get too brown.
Remove the cookies from the cookie sheet to a cooling rack and allow them to cool. Makes about 20 cookies (2 1/2" in diameter).

Notes

Color of the cookies determined by the type of cake mix used - red velvet for red,

The hardest thing about making cool whip cookies was that they wanted to stick to the pan just a little. We use either a Silpat Non-Stick Silicone Baking Mat or parchment paper and don’t have any problems with not getting them off the pan.

Recipe Variations
Use a Funfetti cake mix and add a few extra sprinkles to the batter. They’d make a great birthday cookie!
Devil’s food cake with ½ cup mini chocolate chips is the ultimate for chocolate cookie lovers.
Try butter pecan cake mix with ½ cup finely chopped pecans.

I made these 7/12/2026 for Eagle Lodge. The recipe comes together very easily but rolling them out is a PITA. Would work better with 2 people, one to get the batter on their hands, the other to roll them in powdered sugar. The spooning measurement is suspect - I used my smallest ice cream scoop, which measures a heaping Tbsp and I still ended up with 40 1" cookies. These cookies, being basically cake mix, have little flavor other than the powdered sugar. King Arthur website has a red velvet cookie that should be better.