Servings<\/span>24<\/p>Cookies<\/span><\/div><\/span>Prep time<\/span>15<\/p>minutos<\/span><\/div><\/span>Cooking time<\/span>10<\/p>minutos<\/span><\/div><\/span>Calories<\/span>80<\/p>kcal<\/span><\/div><\/span>Total time<\/span>25<\/p>minutos<\/span><\/div><\/div><\/div>These Red Velvet Cool Whip Cookies are delightful, colorful cookies that combine the classic taste of red velvet with the light, fluffy texture of Cool Whip.<\/p>
<\/span>Ingredients<\/span><\/h3>- <\/span>
1 box red velvet cake mix<\/span><\/p><\/li>- <\/span>
1 (8 oz) container of Cool Whip, thawed<\/span><\/p><\/li>- <\/span>
1 egg<\/span><\/p><\/li>- <\/span>
1 cup powdered sugar<\/span><\/p><\/li><\/ul><\/div><\/span>Directions<\/span><\/h3>- Preheat your oven to 350\u00b0F (175\u00b0C) and put parchment paper on a baking sheet.<\/li>
- In a big bowl, mix the red velvet cake mix, Cool Whip, and egg until it's all blended. The dough will be sticky.<\/li>
- Put powdered sugar in a small bowl. Use a spoon to scoop some dough and drop it in the powdered sugar. Roll it until it's covered.<\/li>
- Put the dough balls on the baking sheet, leaving some space between them.<\/li>
- Bake for 10-12 minutes, After that Enjoy.<\/li><\/ul><\/div>
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<\/span>Notes<\/span><\/h3>\n\t\t\t\t\t- If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling it in powdered sugar.<\/li>
- Using a cookie scoop ensures that all cookies are the same size.<\/li>
- Sometimes I love to add some chocolate chips or white chocolate chips.<\/li>
- Leave about 2 inches between each cookie on the baking sheet.<\/li><\/ul>\n\t\t\t\t<\/div>
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