Pink Strawberry Cool Whip Cookies

Strawberry Cool Whip Cookies

Happy New Year! Right now, it’s ridiculously cold here in Chicago. I mean, it’s Fuh-REE-Zing. In fact, we have sub zero temps outside today. Some locals have dubbed it the land of “CHIberia.” To avoid cabin fever syndrome, I ventured out last night to a birthday party, but aside from that event and a few errands I ran yesterday, I’ve been cooped up inside all weekend. I’ve got my slow cooker simmering away with Chipotle Chicken Soup and a fresh mug of Raspberry Pomegranate tea by my side.

I also made a batch of Cool Whip Cookies, or as I like to call them, “cloud cookies,” because of their light and fluffy taste and texture. This time I opted for the power of PINK. (Click to see the Lemon Cool Whip Cookies here, inspired by this summer’s sunshine. Man, we could use some of that sun now!)

The Makings: (1 batch yields ~2 dozen cookies)

Strawberry Cool Whip Cookies

  • Cake Mix – 1 box
  • Eggs – 2
  • Cool Whip – 1 8 ounce container
  • Powdered sugar – 1/2 cup

The Sweetness:

Strawberry Cool Whip Cookies  Strawberry Cool Whip Cookies

1. In a medium sized bowl, beat together eggs and entire contents of the Cool Whip container. Slowly add in cake mix, until it’s folded into the batter. Chill mixture for 1 hour in the fridge.

2. Preheat oven to 350 degrees and remove chilled dough.

Strawberry Cool Whip Cookies  Strawberry Cool Whip Cookies

3. Scoop balls of dough – about 1 tablespoon per ball – and roll them in powdered sugar. Place powdered dough balls on a cookie sheet. (Here, I also sprinkled on some pink sugar for an extra pinch of PINK.)

4. Bake cookies for 9 to 12 minutes, or until the bottom and the tops of the cookies are lightly golden.

Strawberry Cool Whip Cookies

Strawberry Cool Whip Cookies

More Sweetness:

Strawberry Banana Bread  Strawberry White Chocolate Chip Cookies  Margarita Cupcakes  Lemon Cool Whip Cookies

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Lemon Cool Whip Cookies

Lemon Cool Whip Cookies

Ahh yes, it’s FI-NAL-LY summertime in Chicago! After a balmy and mild start to the summer in Chi City, we experienced temps of 90+ degrees this past weekend and I LOVED every moment of it. To take a (brief) break from life outdoors, I popped inside to make a new batch of cake batter cookies. (During my first attempt at cake batter cookies, I made these yummy PINK Strawberry White Chocolate Cookies.) This time, I selected a lemon cake mix, in honor of the glorious SUNSHINE. (But seriously, can you tell how happy I was to see the sun?)

Mixing Cool Whip in the batter makes for a super airy and fluffy cookie. The light whipped topping also brings out the flavor of the cake mix.

Lemon Cool Whip Cookies

  • Servings: ~2 dozen cookies
  • Difficulty: Easy
  • Print
The Makings:

Lemon Cool Whip Cookies

  • Cake Mix – 1 box
  • Eggs – 2
  • Cool Whip – 1 8 ounce container
  • Powdered sugar – 1/2 cup

The Sweetness:

Lemon Cool Whip Cookies Lemon Cool Whip Cookies

1. In a medium sized bowl, beat together eggs and entire contents of the Cool Whip container. Slowly add in cake mix, until it’s folded into the batter. Chill mixture for 1 hour in the fridge.

2. Preheat oven to 350 degrees and remove chilled dough.

Lemon Cool Whip Cookies Lemon Cool Whip Cookies

3. Scoop balls of dough – about 1 tablespoon per ball – and roll them in powdered sugar. Place powdered dough balls on a cookie sheet.

Lemon Cool Whip Cookies

4. Bake cookies for 9 to 12 minutes, or until the bottom and the tops of the cookies are lightly golden.

Lemon Cool Whip Cookies


For an extra lemon-y punch, I paired my cookies with a tall glass of ice cold lemonade. Enjoy!

This recipe was adapted from Chef Picky Kid and Me.

More Sweetness:

Churro Cupcakes  Strawberry White Chocolate Chip Cookies  Tie Dye Cupcakes  Lemon Strawberry Cookies 001