I know that I have taken a huge break when it comes to keeping my blog current. Life just handed our family a curve ball and I had to step away and focus on our family for a little while. Towards the end of our summer, I became so tired of our grocery bill, that I decided to pull out some old recipes and bake in order to make snacks stretch in our home and trying to get our grocery bill down in anticipation for the upcoming back to school stock up!
These little pink cookies have been a favorite in our home for years. I’m not sure where the recipe originated from, I just remember that my mom made a bunch of them for her sister’s 50th wedding anniversary celebration and we have been baking them since! Please note that you can use this recipe with any flavored cake mix, my people refuse to deviate from their strawberry/pink cookies!
- 1 box of cake mix
- 1 8oz container of whipped topping
- 1 egg
- Powdered Confectioners Sugar
- Parchment lined baking sheet
Preheat your oven to 350° and line your baking sheets with parchment. In a bowl, combine the cake mix and cool whip. I like to blend these two ingredients first before I add the egg. After these three ingredients are combined, spoon out 1 tbsp. of dough and drop into a bowl of powdered sugar (about 1/2 cup). Thoroughly coat each ball in the sugar and place on baking sheet about 2 inches apart.
Bake for approximately 12-15 minutes until the edges are a slight golden brown. Let cool on cookie sheet for at least 10 minutes and then I usually slide the parchment off of the pan and onto my granite counter top and allow them to completely cool. Honestly, I am lazy and don’t want to clean up a powdered sugar mess by transferring to a cooling rack and it doesn’t make that much of a difference in how these cookies cool. Enjoy!!