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When I’m told there is an easy cookie recipe out there, I’m usually willing to try it. Especially since I really don’t like baking. This one may have been a little more than I bargained for.
There are a thousand results for easy cookie recipes all over the Internet. But I didn’t go searching for one. One was delivered to my news feed by a gal in my Facebook group. The recipe boasted 4 ingredients, no measuring and oodles of powdered sugar. What could go wrong?
How bad was it?
As far as easy cookie recipes goes, it was right on point. The ingredients included a boxed cake mix of any flavor, 1 8oz tub of Cool Whip and 1 egg. I chose strawberry based on the recommendation of a groupie. Lemon, red velvet and chocolate were also suggested in the post. Then drop them by teaspoon into powdered sugar and roll. Easy, right?
Tip 1: Mix your batter with a wooden spoon.
After you literally dump all the ingredients, sans that powdered sugar, into the bowl it becomes like glue. Delicious glue. But sticky and glue-like nonetheless. A whisk is of no use to you here. I probably wouldn’t even bother with a hand mixer. A wooden spoon will do just fine for you and you won’t have to spend half your time trying to get the batter out of the tines of your whisk (ask me how I know).
Tip 2: Have a designated powdered sugar person.
I. Made. A mess.
I evaluated the situation though. It was only because I would use the scoop to put the dough into the sugar, then use the same hand to pull the powdered sugar cookies out. So, when I pressed the scoop again to get the next cookie out, the sugar went all over. Get yourself a powdered sugar person. Or, I suppose, you could scoop all cookies first then roll them. If you want to be all logical about it.
Tip 3: Use a lidded container for the sugaring.
Because the dough was sticky, it started to clump the powdered sugar up about 1/3 of the way through the process. With a lidded container you can just throw the lid on and give it a quick shake to loosen it up again. Also, if you’re getting frustrated, you can just put the batter in, put the lid on and shake the Hell out of it.
With all that being said, these were actually an easy cookie recipe. Especially for someone who doesn’t fancy herself a baker. My only complaint would be the powdered sugar mess. But that can be tackled easily with a little foreknowledge that it’s going to be a thing. These cookies are not overly sweet which is wonderful, too. I also love that the flavors are easily customized. One of my groupies said that she adds a teaspoon of almond to her strawberry Cool Whip cookies! I have one last tip for you. This is important.
You’re going to want to hide these. They’re yummy.
- box cake mix
- 8 oz container of Cool Whip
- 1 egg
- ½ -1 cup of powdered sugar
- Mix box cake mix, Cool Whip and egg in a medium bowl with a wooden spoon (or really anything but a whisk).
- Use small scoop to drop batter into powdered sugar to coat. I recommend using a lidded container for the sugar.
- Place on ungreased cookie sheet. The cookies don't spread much, so you can put 20 on a regular cookie sheet.
- Bake at 350 for 12-15 minutes. I found that 15 minutes was the ticket for my oven. You want to take them out when they have formed a 'crust' on the top. The batter in the cracks will still look wet. That's ok.
- Let them sit on the cookie sheet until cooled.
- Remove from cookie sheet and deny to the children that you even made any cookies, hoarding them all for yourself in the dark depths of your pantry.