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Chewy red velvet cookie with fudgy center

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.