Ingredients
Scale
- 1 box of red velvet cake mix
- 1 cup of Cool Whip
- 1 large egg
- 1 cup of powdered sugar
- Optional: Chopped nuts or chocolate chips for additional flavor
Instructions
- In a large mixing bowl, combine the red velvet cake mix, Cool Whip, and egg until well incorporated.
- Mix until smooth and thick; ensure there are no lumps for perfect cookies.
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Scoop dollops of dough onto the tray with space in between.
- Bake for 10-12 minutes, then cool on a wire rack. The cookies will firm up as they cool.
Notes
- To store, keep cookies in an airtight container at room temperature for up to a week or in the fridge for two weeks.
- Freezing the cookie dough is an option for up to 3 months; thaw before baking.
- Serve with vanilla ice cream or cream cheese frosting for an indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg