Sugar Free Cool Whip Cookies Recipe
Introduction
These Sugar Free Cool Whip Cookies are an easy and delicious treat perfect for anyone watching their sugar intake. Made with a sugar free cake mix and whipped topping, they come together quickly and offer a soft, chewy texture with a lightly crisp edge.
Ingredients
- 1 sugar free cake mix (15-16 ounces)
- 8 ounces sugar free whipped topping (such as Sugar Free Cool Whip)
- ½ cup sugar free powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare baking sheets by greasing them or lining with parchment paper to prevent sticking.
- Step 2: Place the cake mix in a large bowl and use a whisk to break up any lumps, ensuring a smooth dough.
- Step 3: Add the sugar free whipped topping to the bowl and gently mix until the ingredients are just combined, being careful not to overmix.
- Step 4: Pour the sugar free powdered sugar into a shallow bowl. Using a cookie scoop, portion out dough and roll each scoop between your hands to form a ball.
- Step 5: Roll each dough ball in the powdered sugar until fully coated, then place them about two inches apart on your prepared baking sheet.
- Step 6: Bake the cookies for 10 minutes for a chewy texture or up to 12 minutes for a crisper cookie, watching for the edges to begin browning.
- Step 7: Allow the cookies to sit on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely.
Tips & Variations
- For added flavor, try folding in a teaspoon of vanilla extract or cinnamon before baking.
- Use a different sugar free cake mix flavor, such as chocolate or spice, for variety.
- If you prefer larger cookies, increase scoop size and adjust baking time accordingly, checking closely to avoid overbaking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or let cookies come to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular Cool Whip instead of sugar free?
Yes, you can substitute regular whipped topping if sugar is not a concern, but the overall sugar content of the cookies will increase.
Will these cookies be crunchy or soft?
The texture depends on baking time: 10 minutes yields a soft, chewy cookie while 12 minutes results in a slightly crispier edge with a tender center.
PrintSugar Free Cool Whip Cookies Recipe
Delicious and easy-to-make Sugar Free Cool Whip Cookies using a sugar-free cake mix and sugar-free whipped topping. These cookies are tender with a perfect balance of chewiness and crispness, customizable by baking time. Coated in sugar-free powdered sugar, they make a delightful treat for those avoiding added sugars.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22 minutes
- Yield: Approximately 24 standard cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
Cookies
- 15–16 ounces Sugar Free Cake Mix
- 8 ounces Sugar Free Whipped Topping (such as Sugar Free Cool Whip)
- ½ cup Sugar Free Powdered Sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by greasing them lightly or lining them with parchment paper to prevent sticking.
- Mix Ingredients: Place the sugar free cake mix into a large mixing bowl. Use a whisk to break up any lumps and ensure an even texture. Add the sugar free whipped topping to the bowl and gently mix the ingredients together until just combined, being careful not to overmix.
- Prepare for Rolling: Pour the sugar free powdered sugar into a shallow bowl. This will be used for coating the cookie dough balls to give a sweet outer texture.
- Shape Cookies: Using a cookie scoop, scoop out portions of dough and roll each between your hands to form smooth balls. Then roll each ball thoroughly in the sugar free powdered sugar until fully coated.
- Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheet, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 minutes if you prefer chewy cookies, or up to 12 minutes for a more crisp texture. Watch for the edges to begin browning as an indicator of doneness.
- Cool: After baking, allow the cookies to rest on the baking sheet for 10 minutes to set and firm up before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, bake for 10 minutes; for crispier cookies, bake 12 minutes.
- Ensure the cookie dough is fully coated in powdered sugar for the best texture and appearance.
- Allow cookies to cool completely on a wire rack to achieve the ideal texture.
- You can use any brand of sugar free whipped topping, but Cool Whip sugar free is recommended for best results.
- Store cookies in an airtight container at room temperature for up to 3 days.
Keywords: sugar free cookies, cool whip cookies, diabetic dessert, low sugar cookies, easy baking, sugar free cake mix cookies
