Strawberry Cool Whip Cookies

I love Cool Whip Cookies. They’re the easiest possible cookies to make. They can be made for any party or occasion and they are ALWAYS a crowd pleaser. These Strawberry Cool Whip Cookies are my absolute favorite.

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It’s a tiny twist on the original recipe that makes all the difference.

Don’t get me wrong, the traditional Cool Whip Cookie recipe is delicious but come spring and summer time I like my treats with a more fruity taste. That’s where the strawberry-goodness comes in!

I have been crazy about baking this week.

I decided I wanted these Strawberry Cool Whip Cookies and then I kept thinking of a different way to make them and that lead to another recipe and so on until I looked up, it was 3 hours later, and I had baked 10 dozen cookies! It was crazy! I’m sure I sound like a complete crazy person but when your teething baby actually wants to nap for 3 hours, you run wild with freedom! And for me, this week, that ended up meaning I baked 10 dozen cookies! Whatever. All it really means is that all of my friends and my husband’s coworkers are going to have some sweet treats this week…

Related: White Chocolate Cranberry Oatmeal Cookies

Learn from my mistakes…

These cookies are a mess to make! The first time I made them I made the mistake of thinking I didn’t need to use things like a cookie scoop or a mixer… Well first off, mixing this recipe without a stand mixer will give you arms that would put Popeye to shame! Secondly, before the cookies are rolled in powdered sugar the mix is incredibly sticky. Save yourself some cleaning time and use a cookie scoop.

Strawberry Cool Whip Cookies

2018-02-08 20:09:37

Yields 12

A Strawberry twist on traditional Cool Whip Cookies

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Prep Time

5 min

Cook Time

8 min

Total Time

13 min

Prep Time

5 min

Cook Time

8 min

Total Time

13 min

Ingredients

1. 1 Egg
2. 1 (8oz) Tub of Cool Whip
3. 1 Box of Strawberry Cake Mix
4. 1c Powdered Sugar
5. Greased Cookie Sheet

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix egg, cool whip, and cake mix until well blended.
3. Take small scoops of dough, drop into powdered sugar, roll into balls and place about 2 inches apart on greased cookie sheet.
4. Bake for 8-10 minutes or until edges begin to crack and turn light golden.

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