This delicious cookie recipe is almost too easy, with just four ingredients, and the results are delightful!
I’ve made this recipe with spice cake mix, lemon cake mix, chocolate cake mix, carrot cake mix, and strawberry cake mix. But the red velvet cake mix version is our family favorite. And it’s a perennial sell-out at a bake sale I help to supply.
Ingredients:
- 1 cake mix (13.5-15 oz.)
- 1 tub frozen whipped topping (thawed)
- 1 egg
- 1 cup powdered / confectioners’ sugar
Instructions:
Preheat oven to 350 (F) degrees.
Combine cake mix, whipped topping, and egg in a large bowl. Beat well.
Pour powdered / confectioners’ sugar into a large flat bowl or dish. (A sturdy standard-sized paper plate works well.)
Scoop gooey cookie dough into hands (about golf-ball-sized portions). Roll the glob gently in the powdered / confectioners’ sugar to coat it fully. (This will be a messy job, but it’s worth it.)
Drop powdered cookies on chilled baking sheets. (Hint: For holiday/cold-weather baking, I like to place empty cookie sheets in the garage or on the porch to cool between batches.)
Bake for 12-14 minutes (as ovens vary). They will be crackled on top and somewhat puffy.
Remove cookies from oven, and allow them to sit on their baking sheets for a couple of minutes before removing them with a spatula and placing them on cookie racks.
Makes approximately two dozen cookies. Store cookies in an airtight tub or container, if there are any leftovers.
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Image/s: LAN/PAH photo – all rights reserved.
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