Cool Whip Cookies

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Servings:

Calories: 128kcal

Ingredients

1 box Lemon Cake Mix
1 Egg large
16 ounces Cool Whip thawed, divided in half
1/2 cup Powdered Sugar
4 Tbsp Strawberry Gelatin dry powder
2 cups Strawberries fresh, diced

Instructions

Preheat your oven to 350 degrees F
In a large bowl or stand mixer, pour in cake mix, one large egg and the full tub of cool whip and beat together until light and fluffy.
Use a one inch cookie scoop to scoop out the cookie dough.
Drop each scoop of cookie dough directly into the powdered sugar (the cool whip dough is very sticky so you don't want to hold the uncoated dough directly in your hand) and lightly roll them around until covered then place them onto a cookie sheet lined with parchment paper about ½ inch apart.
Bake for 10-12 minutes until set, then remove them from the oven and allow them to cool on the pan.
While the cookies are baking add the second tub of cool whip to a bowl along with the strawberry gelatin powder and use a spatula to blend the two together. This will flavor the cool whip and color it light pink. (Feel free to use more or less to your taste)
Frost each cooled cookie with the strawberry cool whip and sprinkle on diced strawberries on top.

Notes

Reheating and Storage Information

To keep your Cool Whip Cookies fresh and scrumptious, store them in an airtight container in the refrigerator for up to 3-4 days.

But if you are wanting to make these cookies ahead of time, I suggest that you make the cookies, keep them in an airtight container in the refrigerator and wait to make the cool whip topping, frost them and add diced strawberries before serving.

If you need to store them longer, you can freeze the cookies for up to 2 months. Just make sure to separate each layer of cookies with parchment paper to prevent them from sticking together.When you're ready to enjoy your frozen cookies, simply transfer them to the refrigerator to thaw for a few hours. If you prefer your cookies warm, you can reheat them in the oven at 250 degrees F for about 5-7 minutes. Just be cautious not to overheat the cookies, as it can cause the Cool Whip frosting to melt.

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