Red Velvet Cool Whip Cookies
3‑ingredient, cake‑mix crinkle cookies starring Cool Whip—soft, chewy, and ready in under 30 minutes.
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.
* Freeze raw dough balls 2 months; bake from frozen +1 min.