Soft and chewy strawberry Cool Whip cookies made with cake mix, perfect for parties and Valentine’s Day!
These strawberry Cool Whip cookies are a delightful, four-ingredient treat perfect for any celebration. With a soft, pillow texture, these cookies are both light and bursting with strawberry flavor. The powdered sugar coating adds a touch of sweetness and an elegant finish to each cookie.
Perfect for Valentine’s Day, their pink color and fruity taste make them festive and romantic. This simple recipe requires just cake mix, Cool Whip, eggs, and powdered sugar, making it quick and budget-friendly.
Ideal for parties, these cookies can be made in large batches with minimal effort. Their melt-in-your-mouth texture is a hit with both kids and adults alike.
You can customize this recipe by using different cake mix flavors to suit any occasion. These cookies store well, staying soft and flavorful for days after baking.
Strawberry Cool Whip cookies are a versatile dessert that’s as easy to make as they are delicious.
What are Cake Mix Cookies?
Cake mix cookies are cookies made with cake mix in place of traditional flour, eggs and oil
What are Cool Whip Cookies?
Cool Whip cookies are variations of cake mix cookies. These cookies are made with cake mix, Cool whip and eggs. The Cool Whip takes the place of the oil
Recipe Ingredients:
Cake mix: I use strawberry cake mix, but you can use any flavor. You just need the dry mix, you will not be making the cake.
Cool Whip: Thawed if frozen.
Eggs: Give the cookies shape.
Powdered sugar: Give the cookies a crackled appearance.
Storage:
Store leftover Cool Whip cookies in an airtight container at room temperature. They’ll stay fresh and soft for 3-4 days.
Strawberry Cool Whip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy18
servings15
minutes10
minutes25
minutesSoft and chewy strawberry Cool Whip cookies made with cake mix, perfect for parties and Valentine’s Day!
Ingredients
1 box strawberry cake mix
8 ounces Cool Whip, thawed
1 large egg
1 cup powdered sugar
Directions
- Preheat oven to 350°.
- Use an electric mixer to beat Cool Whip and egg together in a mixing bowl. Add cake mix and beat until well blended.
- Place the powdered sugar in a small bowl.
- Use a 1 tablespoon cookie scoop to form even balls of dough. Drop the balls into powdered sugar. Roll in the powdered sugar
- Place the balls 1½ inches apart on a cookie sheet sprayed with non-stick cooking spray.
- Place on a greased cookie sheet and bake for 10-12 minutes.
- Allow cookies to cool for 2 to 3 minutes before transferring to a cooling rack.
- Serve
