Ingredients:

  • 1 box (15.25 oz) chocolate or red velvet cake mix
  • 1 tub (8 oz) whipped topping (Cool Whip), thawed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup (60g) powdered sugar

Instructions:

  1. In a large mixing bowl, combine the cake mix, the entire tub of thawed whipped topping, the egg, and vanilla extract.
  2. Using a silicone spatula, gently fold the ingredients together until no dry streaks of flour remain. Do not overmix; the dough will be very sticky.
  3. Cover the bowl and refrigerate the dough for at least 30 minutes to allow the fats to stabilize and make the dough manageable.
  4. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  5. Place the powdered sugar in a small bowl. Use a 1-tablespoon cookie scoop to drop dough portions directly into the sugar.
  6. Roll the dough balls in the powdered sugar until heavily coated and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 10 minutes. The cookies will be soft but the edges should be set and the tops should show a distinct crinkle pattern.