These three ingredient cookies will make you the envy of everyone. If they do not at least you didn’t waste all day cooking for those people who do not appreciate your worth. TheseEasy cool whip cookies recipe are great for every event that you have to bring something. They look great, taste great, and are cheap to make. We all know I love a great deal and a pretty sweet I am all in this is all you do.
Easy Cool Whip Cookie Recipe
These cookies are not only incredibly easy to make but also wonderfully soft and fluffy, creating a melt-in-your-mouth experience with every bite. Gather your ingredients, preheat your oven, and let’s get baking!
Ingredients:
One Box of Cake Mix
One 8oz cool whip
One egg
Food color (optional)
Here’s How to Make This Easy Cool Whip Cookie Recipe
1) Buy cake mix, an egg, and cool whip or whatever whip topping look-alike that you can find in the freeze section
2) Grab a large mixing bowl
3) Pour in the cake mix. I used white cake but I thought about pineapple or red velvet.
4) Place one egg in the cake mix
5) Finally fold in the 8 oz cool whip topping (do not overdo it)
6) Then put in the food coloring of your choice (optional)
7) Use a mixer or you can also just use a spatula or wooden spoon to mix the ingredients until well combined. The mixture will be thick and sticky.
8) Then grab a cookie sheet. I use this cookie baking pan. You can line baking sheets with parchment paper.
9) Preheat your oven to 350°F (175°C)
10) Scoop out tablespoon-sized portions of the dough and roll them into balls. If the dough is too sticky, you can lightly coat your hands with powdered sugar to make the process easier.
11) Arrange the cookie dough balls on the prepared baking sheets, leaving some space between each for spreading during baking.
12) Bake in the preheated oven for 10-12 minutes or until the edges are set, and the tops are just beginning to crack. Be careful not to overbake; these cookies are meant to be soft and chewy.
13) Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. The cookies will firm up as they cool.
14) Place them on a pretty plate and pretend you slaved over their creation.
Choose your favorite cake mix flavor to customize the cookies. Chocolate, vanilla, strawberry, red velvet, lemon cake or even funfetti cake mix can all be delightful choices.
Feel free to get creative by adding your favorite mix-ins. Chocolate chips, chopped nuts, or sprinkles can be folded into the dough for an extra burst of flavor and texture.
Store these cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
NOTE from a reader: I make these with the lemon cake mix and roll in powdered sugar before baking. I also do white cake mix with almond extract and roll in granulated sugar. I’ve tried chocolate mix also…ALL are amazing! I find that if I refrigerate the dough for a while after mixing that the cookies come out thicker and fluffier.
The last recipe is not the least and it is wonderful and looks really super on a table.
Strawberry short cake. This is one my kids just love to make. You can use different fruits and always top with cool whip and chocolate chips if you like a little more sweetness.
Cook, Baker, Phototaker, Fitness Mover and Shaker, Cupcake Tester, Deal Maker, Adventurous Undertaker, Do Good “Deeder”, Teacher, Mom, Wife, Patriot for Life & Giver of Good Advice – RealAdviceGal
Realize that most recipes combine the flour and other dry ingredients before adding them to the butter mixture. Raisins, chocolate chips, other "add ins" and, sometimes oats, are added last. Once dry ingredients have been added, don't beat vigorously or overmix. Overmixing can result in tough cookies.
Add the ingredients to the bowl, and begin beating using a metal whisk. Hold the whisk at an angle (roughly 45 degrees) to the bowl and spin your wrist in a circular motion, lifting the whisk up and out of the mixture then bringing it back down to the bottom of the bowl.
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly. Sugar sweetens the cookies and makes them an enticing golden brown.
You may notice visible pockets of flour, streaks of butter, or uneven coloration. When overmixed, though, cookie dough will feel dense, greasy, heavy, and warm. It may be tough to roll out or work with, just like overmixed pie dough.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
Based on what these results demonstrated for this chocolate chip cookie recipe, for crispier cookies, aim for a 16-hour rest period or longer, and a shorter rest period for chewier cookies. For a good balance of both textures, a rest period of more than 16 hours works well.
After creaming together butter and sugar, the next ingredient in many cookie recipes is eggs. They should be added one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air.
Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.
Sure, you can skip the chilling step and bake the dough right away, but doing so runs the risk of flat disks with dry edges and a brittle texture; a far cry for the plush, chewy cookies with fudge-like centers we all crave.
A few minutes at room temperature should make it malleable enough to roll out this enough for cutting, and the process of working the dough with a rolling pin will warm it a bit more.
The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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