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