Easy and pretty cookies with a crackled finish. Make them in a variety of flavors!
Ingredients
1 (18.25-ounce) box of cake mix, any flavor (see important note on cake box sizes *)
1 (8-ounce) tub of cool whip
1 large egg
powdered sugar (to roll the cookie in)
Directions
- Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper or reusable baking mats. Mix the first 3 ingredients, then drop spoonfuls into the powdered sugar to coat them. Place on lined baking sheets and bake for 12 minutes. Allow to cool before removing from baking sheet.
Notes
- Submitted by Stacey, who adds: “Make two batches and add red food coloring to one batch and green food coloring to the other.”
- * Since this recipe was submitted, cake mix boxes have shrunk from 18.25 ounces, to 16.5 ounces, to, as of this writing, 15.25 ounces. Many “cake mix” recipes don’t work anymore because a box of cake mix is not what it used to be. My advice: use only recipes that specify EXACTLY what size box this was developed for, and avoid any recipes that just call for “1 box of cake mix” without specifying which size! The Cake Decorist has a great in-depth article on this, but in short:
— to turn a 16.5 oz cake mix into an 18.25 oz mix, add six tablespoons of all-purpose flour
— to turn a 15.25 oz cake mix into an 18.25 oz mix, add in 11 tablespoons of all-purpose flour and 1/4 teaspoon baking powder
— best option: keep a spare box of yellow cake mix for this purpose and use a kitchen scale to weigh out the exact amount you need to add. You can mix yellow cake mix with any flavor.