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Red Velvet Cool Whip Cookies
3‑ingredient, cake‑mix crinkle cookies starring Cool Whip—soft, chewy, and ready in under 30 minutes.
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Ingredients
* 1 box
15.25 oz red velvet cake mix
* 2 cups Cool Whip
8‑oz tub
* 1 large egg
* ½ cup powdered sugar
for rolling
Instructions
# Preheat oven to 350 °F. Line baking sheet with parchment.
# In bowl combine cake mix, Cool Whip, and egg until smooth and sticky.
# Scoop 1‑Tbsp dough; roll in spare cake mix then powdered sugar.
# Place 2 inches apart on sheet; bake 8–10 min (12 if larger) until edges set.
# Cool 3 min on sheet, transfer to rack. Store airtight 5 days.
Notes
* Add ½ cup mini chocolate chips for fudgy twist.
* Freeze raw dough balls 2 months; bake from frozen +1 min.