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Cool Whip Cookies

Cool Whip Cookies

A light and airy drop cookie made by folding Cool Whip into a sweet egg-sugar batter, rolled in sugar and baked to a delicate golden rim.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 large egg room temperature
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 8 ounces Cool Whip thawed
  • 1.3333333 cups all-purpose flour
For Rolling
  • 2 tablespoons granulated sugar or as needed

Method
 

Cookie Dough
  1. In a medium bowl, whisk together egg, sugar, and vanilla extract until pale and smooth, about 1 minute.
  2. Fold in thawed Cool Whip until completely combined and silky.
  3. Stir in all-purpose flour just until no streaks remain; the dough will be sticky.
Assembly
  1. Scoop dough into 1-inch balls, roll generously in remaining sugar, and arrange 2 inches apart on a parchment-lined baking sheet.
  2. Bake in a preheated 350°F oven for 12 minutes, until edges show a soft golden rim and tops lose their glossy sheen.
  3. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store completely cooled cookies in an airtight container at room temperature for up to 3 days.
Freeze unbaked dough balls in a sealed bag for up to 1 month; bake from frozen, adding 1-2 minutes to the bake time.