Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the cake mix, whipped topping, and egg. The mixture will be thick and sticky, so don’t worry if it looks different from traditional cookie dough. Use a spatula or spoon to mix until everything is fully combined.

The first time I made these cookies, I remember thinking the dough was unusually sticky. But that’s the magic of Cool Whip—it adds a light, airy texture that makes these cookies so unique.

Scoop tablespoon-sized portions of the dough and drop them into a bowl of powdered sugar. Roll each portion gently to coat it completely, then shape it into a ball.

This step is my favorite part, especially when baking with kids. Watching their faces light up as they roll the sticky dough into powdered sugar is priceless. It’s messy but so much fun!

Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops have a crinkled appearance.

Keep an eye on them—they should still be soft in the center when you take them out of the oven. This ensures they stay tender and chewy.

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This short cooling period helps them firm up just enough to handle without losing their soft texture.