Ingredients
Equipment
Method
- Add the strawberry cake mix, egg, and entire tub of thawed out Cool Whip into your stand mixer bowl.
- Mix on low to medium speed until smooth and fully combined. The dough will be sticky and thick.
- Cover the bowl tightly with plastic wrap. Chill for at least 1 hour or ideally overnight for the best texture.
- When ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Add the powdered sugar to a small bowl.
- Lightly spray your cookie scoop with oil. Scoop one ball of dough at a time.
- Drop each dough ball directly into the powdered sugar. Roll it gently in your hands until completely coated.
- Place the coated dough balls on your baking sheet, leaving about 2 inches between each one.
- Bake small cookies for 9 to 11 minutes, or larger cookies for 10 to 14 minutes. Or adjust to your oven - they should look set around the edges but soft in the centre.
- Remove from the oven and allow the cookies to cool fully on the cookie sheet before transferring. They are very tender when hot.
- Once cooled, place on a serving platter and enjoy!
Video
Notes
- Chill overnight for the prettiest crinkles.
- Use different cake mix flavours to switch things up (lemon, chocolate, orange).
- Spray the scoop each time for cleaner shaping.
Storage
- Store in an airtight container for 3 days at room temperature.
- Freeze baked cookies for up to 2 months.
- For best texture, thaw at room temperature.
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- Check out all our Cookie Recipes here!
Nutrition information is automatically calculated, so should only be used as an approximation.