Cool Whip Cookies Recipe

Cake mix: This is the base of your cookies and can be any flavor you prefer. It provides the structure and sweetness for the cookies.

Cool Whip: This whipped topping adds a light and fluffy texture to the cookies, making them soft and airy.

Egg: Acts as a binder to hold all the ingredients together.

Powdered sugar: Used to coat the cookie dough, giving the cookies a sweet, slightly crispy exterior.

When mixing the cake mix, cool whip, and egg, make sure to use a spatula or wooden spoon instead of an electric mixer. The cool whip is delicate and can lose its airy texture if overmixed. Gently fold the ingredients together until just combined to maintain a light and fluffy dough.

• cake mix - Substitute with homemade cake mix: Combine 2 cups flour, 1 ½ cups sugar, 1 tablespoon baking powder, and ½ teaspoon salt. This allows for customization of flavors and control over ingredients.

• cool whip - Substitute with whipped cream: Use 1 cup heavy cream whipped with 2 tablespoons powdered sugar. This provides a fresher taste and avoids preservatives found in store-bought cool whip.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes. This is a great vegan alternative and adds a slight nutty flavor.

• powdered sugar - Substitute with granulated sugar blended into powder: Blend 1 cup granulated sugar with 1 tablespoon cornstarch until it reaches a powdered consistency. This is useful if you run out of powdered sugar and need a quick replacement.

• To keep your Cool Whip cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and chewy for up to 3-4 days.

• If you want to extend their shelf life, place the cookies in an airtight container and refrigerate. This will keep them fresh for about a week. Just make sure to bring them to room temperature before serving for the best texture.

• For longer storage, you can freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. They will keep well for up to 3 months.

• When you're ready to enjoy your frozen Cool Whip cookies, simply take them out of the freezer and let them thaw at room temperature. You can also warm them up in the microwave for a few seconds to bring back that freshly-baked feel.

• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag. When you want to bake, just roll the frozen dough balls in powdered sugar and bake as directed, adding an extra minute or two to the baking time.

• Preheat your oven to 300°F (150°C). Place the Cool Whip cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are just heated through. This method helps maintain their delightful texture.

• If you're in a hurry, use the microwave. Place a damp paper towel over the cookies to keep them from drying out. Heat on medium power for 10-15 seconds. Check and add more time if needed, but be cautious not to overheat, as this can make them rubbery.

• For a toaster oven, set it to 300°F (150°C) and place the cookies on a small baking tray. Heat for 5-7 minutes, similar to the conventional oven method. This is a great option if you don't want to heat up your entire kitchen.

• If you prefer a softer texture, wrap the cookies in aluminum foil and place them in the oven at 300°F (150°C) for about 5 minutes. This will gently warm them without making the edges too crispy.

• For an unconventional method, try using a steam oven if you have one. Set it to a low steam setting and heat the cookies for about 3-5 minutes. This can help retain moisture and keep them soft.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat surface to place the cookies on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl to combine the cake mix, cool whip, and egg.

• Spoon: Used to drop spoonfuls of dough into the powdered sugar.

• Wire rack: A cooling rack to let the cookies cool down after baking.

• Measuring cup: Used to measure out the powdered sugar.

• Spatula: Helpful for transferring the cookies from the baking sheet to the wire rack.

Pre-measure ingredients: Measure out the cake mix, cool whip, and powdered sugar beforehand to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform dough portions, saving time and ensuring even baking.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and quick transfer of cookies.

Mix efficiently: Use an electric mixer to combine the cake mix, cool whip, and egg quickly and thoroughly.

Cool on wire rack: Transfer cookies to a wire rack immediately after baking to cool faster and free up your baking sheet for the next batch.