A quick and easy cookie recipe made with unexpected ingredients! This sweet treat is fluffy on the inside and crunchy on the outside with an impressive powdered sugar crinkle effect. You'd never guess they were made with cake mix and Cool Whip!
Preheat oven to 350° F and line two large baking sheets with parchment paper.
In a large bowl, mix the box of dry cake mix and Cool Whip together until smooth.
Using a greased cookie dough scoop, make tablespoon size dough balls and place them in a bowl of powdered sugar. If you find the dough too sticky or hard to work with, try refrigerating it for about 30 minutes.
Roll each dough ball in the powdered sugar until completely covered.
Place the powdered sugar covered dough balls on your prepared baking sheets at least 2 inches apart. These cookies will spread so leave plenty of space in between.
Bake for 10-13 minutes or until the edges have set. I prefer to bake two separate batches so that they can be baked in the center rack, but you could also adjust your racks to fit both baking sheets in at the same time.
Remove from the oven and allow them to cool for at least 5 minutes before enjoying!
Notes
Want to try a different variety of cake mix? Go for it! Strawberry, vanilla, red velvet, carrot cake, spice, Funfetti, etc. You could even mix in some chocolate chips or nuts for added crunch.
Store these tasty cookies in an air tight container for up to 5 days. You can also freeze these cookies for up to 2 months! Just be sure to thaw on the counter for a few hours before enjoying.