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Red Velvet Cool Whip Cookies Recipe

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3.9 from 2 reviews

These Red Velvet Cool Whip Cookies are a quick and delightful treat that combine the rich flavor of red velvet cake mix with the light, creamy texture of Cool Whip. Perfectly soft with a powdered sugar coating, these cookies bake up beautifully in just over 15 minutes, making them an ideal dessert for any occasion.

Ingredients

Cookie Dough

  • 1 box (15.25 ounces) red velvet cake mix
  • 8 ounces Cool Whip, thawed
  • 1 large egg

Coating

  • ½ cup powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Ingredients: In a medium bowl, use an electric hand mixer to beat the red velvet cake mix, thawed Cool Whip, and one large egg together just until all ingredients are combined and form a dough.
  3. Coat Dough: Pour the powdered sugar into a small bowl. Use a cookie scoop to portion the dough and drop each scoop into the powdered sugar, rolling it gently to coat completely without touching the dough directly with your fingers to avoid staining.
  4. Arrange Cookies: Place the coated dough balls onto the prepared baking sheets spaced about 2 inches apart to allow room for spreading during baking.
  5. Bake: Bake in the preheated oven for 14 to 16 minutes or until the cookie edges are firm but the centers remain soft.
  6. Cool and Serve: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Make sure the Cool Whip is fully thawed for best mixing results.
  • Do not overmix the dough to maintain a chewy texture.
  • Space cookies adequately on the sheet to prevent them from merging as they bake.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Use parchment paper or silicone baking mats to avoid sticking and facilitate cleanup.

Find it online: https://marthatasty.com/red-velvet-cool-whip-cookies-recipe/