Whip Cream Cookies
These soft and chewy Whip Cream Cookies will become your next heavenly treat. Get your cookie scoop ready to make these crinkle cookies.
Servings: 22 cookies
Calories: 107kcal
Equipment
- Stand Mixer
- small and large bowls
- 2 Baking sheets
- parchment paper or silicon baking mat
- 1.5 tablespoon cookie scoop
Ingredients
- 1 box Cake Mix
- 2 cups Cool Whip thawed
- 1 Egg large
- 1/3 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees F.
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- In a large bowl, combine together the cake mix, Cool Whip and egg until well combined and no dry streaks of cake mix remain.
- Put the powdered icing sugar in a small bowl.
- Using a 1.5 Tablespoon cookie scoop, portion out some batter and drop it into the sugar. Roll the dough to coat completely, then transfer to the prepared baking sheets.
- Repeat using all of the dough.
- Bake for 10-12 minutes until cracks appear on the surface of the cookies and the cracks aren't glossy.
Nutrition
Calories: 107kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 179mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 23IU | Calcium: 58mg | Iron: 1mg