Question 1

Can I use homemade whipped cream instead of Cool Whip?

Accepted Answer

This is one time I don't recommend using a homemade version - homemade whipped cream won’t hold the same structure or give the same results. There are stabilizers in store-bought whipped topping that the cookie needs for structure. Go with the tub!

Question 2

How do I prevent cookies from spreading too much or becoming flat?

Accepted Answer

• Use parchment or silicone mat (ungreased) so the cookie bottoms bake evenly.
• Chill dough for at least an hour; add 30 minutes if needed.
• Don’t over-mix the batter; stop mixing once combined.
• Use correct scoop size (2 tbsp) and space dough balls 2-3 inches apart on the pan.

Question 3

Why did my powdered sugar melt or disappear on the cookies?

Accepted Answer

If the dough was too warm when you rolled it, or the cookies were stored while still warm, the sugar coating can absorb moisture and lose its appearance. Be sure to fully cool cookies before storing and use a generous sugar coating.

Question 4

What if my cake mix box is smaller than 15.25 oz (or a different size)?

Accepted Answer

Some brands now ship smaller boxes. If you're within 1 oz of the size I use in this recipe, don't sweat it - no changes needed. If your box is smaller (e.g., 13.5-oz) you may need to slightly reduce the Cool Whip or adjust bake time/texture.

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