I’ve been making cool whip cookies for a while now. It’s a fun way to turn cake mix into cookies. Sounds silly, doesn’t it? Trust me, they are good!!
The way I used to make these cookies was with regular cake mix, Cool Whip & an egg. It came out to 6 points per cookie.
Now I make them with Pillsbury Sugar Free Cake Mix and fat free Cool Whip. That brings it down to 3 Freestyle points per cookie. That’s pretty awesome if you ask me!
The best part is they still taste great!! So good in fact that I may have had one with my coffee this morning. Which FYI went together very well!
Since it makes 24 cookies I usually put the extras in an airtight container in the fridge. Trust me, you won’t want these cookies to go to waste.
Update: I’ve had quite a few people ask me if they can omit the powdered sugar. The truth is, I don’t know. I have never done it.
The recipe calls for 1/3 cup powdered sugar. It does not all get used. You are rolling the cookie ball in the sugar.
When I make the cookies I end up using a total of 1/4 cup powdered sugar. There is roughly 1 tablespoon and 1 teaspoon of powdered sugar left over.
For 1/4 cup of powdered sugar, it is 7 points. There are 24 cookies total so it really doesn’t add that many points to the recipe.
Cool Whip Cookies
Yield: 24 cookies (3 Freestyle points per cookie)
- Pillsbury Sugar Free Yellow Cake Mix, 1 box
- 8 oz. fat free Cool Whip
- 1 egg
- 1/3 cup powder sugar
- Preheat oven to 350 degrees F.
- In a large bowl combine cake mix, Cool Whip and egg. Mix together until well blended.
- Put powder sugar in a bowl.
- Spray a baking sheet with non-stick cooking spray. Use a cookie scoop to get a ball of dough, then drop it into the powder sugar. Roll the dough around the sugar, then place onto the baking sheet.
- Repeat until you have 24 cookies.
- Bake cookies 9-13 minutes.