Red Velvet Cool Whip Cookies
Need a quick cookie that looks fancy but takes almost no effort? These Red Velvet Cool Whip Cookies are the shortcut you’ll be making on repeat.
Ingredients
- 15.25 oz red velvet cake mix (1 box)
- 8 oz Cool whip whipped topping (thawed)
- 1 large egg
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix Cool Whip, egg, and cake mix until just combined.
- Chill the dough for at least an hour so it firms up and holds its shape better.
- Place powdered sugar in a small bowl. Scoop 2 tablespoon dough and roll to coat.
- Arrange on the baking sheet and bake 9–11 minutes (shorter for fudgy, longer for cakey).
- Cool on the sheet 10–15 minutes, then move to a rack to finish cooling.
Notes
- Use Regular Cool Whip only (not fat-free or sugar-free) for best texture.
- If dough feels too sticky to roll, chill 10–15 minutes or dust your hands with powdered sugar.
- Bake 9 minutes for soft, fudgey cookies or 11 minutes for a fluffier, cake-style texture.
- Cookies will set as they cool, so don’t over-bake.
- Cool completely before storing to keep the powdered sugar coating from melting.
- Store in an airtight container up to 4 days, or freeze baked cookies up to 3 months.
- You can freeze unbaked dough balls too - bake from frozen and add 1–2 minutes to the time.
- For a festive twist, press a chocolate heart or Kiss into each cookie while warm.
Nutrition Facts
Calories: 133kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 8mgSodium: 190mgPotassium: 86mgFiber: 1gSugar: 14gVitamin A: 21IUCalcium: 42mgIron: 1mg
