Ingredients
- Boxed Cake Mix: 1 box (15.25 ounces / 432g) of lemon cake mix. The brand doesn’t matter as much as the flavor! Duncan Hines, Betty Crocker, or store brands all work beautifully. The cake mix is the foundation of the cookie, providing the flour, sugar, flavor, and leavening all in one convenient package.
- Cool Whip: 1 container (8 ounces / 226g) of frozen whipped topping, thawed. It is crucial that the Cool Whip is fully thawed in the refrigerator before you begin. Do not use the kind in an aerosol can or homemade whipped cream, as they lack the stabilizers (like hydrogenated oils and corn syrup) that give these cookies their unique structure and chewiness. The original Cool Whip in the tub is essential.
- Egg: 1 large egg. The egg acts as a binder, holding the dough together and adding richness and structure. It helps ensure the cookies don’t crumble apart and contributes to their chewy texture.
- Powdered Sugar: ½ cup (about 60g) of confectioners’ sugar for rolling. This is not just for sweetness; the powdered sugar coating is what creates the iconic “crinkle” effect on top of the cookies as they bake and expand. It also provides a lovely, crisp textural contrast to the soft interior.
Instructions
- Thaw the Cool Whip: This is the most important preparation step. Make sure your tub of Cool Whip is completely thawed before you start. The best way to do this is to place it in the refrigerator for at least 4 hours or overnight. If it’s still partially frozen, the dough will be difficult to mix and the texture will be off.
- Combine Wet and Dry Ingredients: In a large mixing bowl, add the entire contents of the boxed lemon cake mix. Create a small well in the center. Add the thawed Cool Whip and the large egg directly into the bowl with the dry mix.
- Mix the Dough: Using a sturdy spatula or a wooden spoon, begin to mix the ingredients together. At first, it will seem like it won’t combine, but be patient. Scrape the sides and bottom of the bowl frequently. The mixture will transform into a very thick, sticky, and fluffy dough. It will be much stickier than traditional cookie dough—this is completely normal and is the secret to their soft texture. Avoid using a hand mixer unless it has a very sturdy dough hook attachment, as the thickness of the dough can strain the motor.
- Chill the Dough (Crucial Step): Cover the mixing bowl with plastic wrap and place it in the refrigerator to chill for at least 60 minutes. You can chill it for up to 4 hours. This step is not optional! Chilling solidifies the fats in the Cool Whip, making the sticky dough firm enough to handle and scoop. Skipping this step will result in a soupy mess that is impossible to roll.
- Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even baking.
- Set Up Your Rolling Station: Pour the ½ cup of powdered sugar into a small, shallow bowl.
- Scoop and Roll: Remove the chilled dough from the refrigerator. Using a small cookie scoop (about 1 tablespoon in size) or two spoons, scoop out portions of the dough. With lightly floured or powdered-sugared hands, roll each portion into a smooth ball. Drop the ball directly into the bowl of powdered sugar and roll it around until it is very generously and completely coated. A thick coating is essential for achieving the best crinkle effect.
- Arrange on Baking Sheets: Place the powdered sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
- Bake to Perfection: Bake in the preheated oven for 10-12 minutes. The cookies are done when they have puffed up, spread slightly, and the edges are just set. The centers should still look soft and slightly underdone. Be careful not to overbake, as this will cause them to become dry and hard instead of soft and chewy.
- Cool and Enjoy: Remove the baking sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes. They will be very delicate at first and need this time to set up. After 5 minutes, use a spatula to transfer them to a wire rack to cool completely.
Nutrition
- Serving Size: One Normal Portion
- Calories: 110-130