Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine dry cake mix, thawed Cool Whip, and the egg. Mix until a thick, sticky dough forms.
- If dough is too sticky, chill for 20 minutes or grease your hands lightly.
- Place powdered sugar in a bowl. Scoop tablespoon-sized portions of dough and drop into sugar. Roll until fully coated.
- Arrange coated dough balls on the baking sheets, spaced 2 inches apart. Bake 10–12 minutes.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure the Cool Whip is fully thawed and avoid overbaking—the centers should look slightly soft when removed from the oven. Chilling the dough helps with handling the naturally sticky texture.
