Wednesday, August 22, 2007

Cool Whip Cookies

I got this recipe from a student's mother during my first year of teaching 16 years ago. I can NOT believe it's been that long because I remember the boy- Brandon- and his mother- and her cookies- just like it was last week. She brought these cookies to our Christmas party and they were so good I HAD to have the recipe! When she gave it to me, I could NOT believe that they contained Cool Whip. But they do and are so simple that you can always have the ingredients on hand. By simply changing the cake mix, you can make a ton of different varieties!

1 box cake mix any flavor (I usually use lemon, strawberry, or chocolate)
1 (8 oz.) container Cool Whip
2 eggs
1 cup powdered sugar

Mix first three ingredients together in large bowl until well mixed. Chill in refrigerator for approximately 30 minutes. Using a cookie scoop (see Tip of the Day) scoop a ball of dough into a bowl of powdered sugar and roll around until the entire ball is coated (I use a spoon to do this so my hands don't get sticky). Place balls on ungreased cookie sheet. Repeat with remaining dough. Bake cookies at 350 degrees for 13-15 minutes. Cool for only 2 minutes and move to wax paper or these cookies will stick!
Prep Time: 40 minutes (including chilling time)
Bake Time: 15 minutes per batch of cookies

TIP OF THE DAY: The BEST tool for making cookies hands down is a cookie scoop. They make dropping cookies super simple and super quick! You can purchase one at Wal-mart or Target or a Bed, Bath, and Beyond type store. They come in both a large and small size (I use both depending upon the kind of cookie I am making) and are a must have when making cookies!

Tomorrow's Daily Special: Oooey Gooey Cinnamon Rolls

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