Name: Sugar Free Cool Whip Cookies Recipe
Prep time: 10 min
Cook time: PT-491762H48M43S
Total time: 22 min
Cuisine: American
Ingredients: 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

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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.

Three round cookies are stacked side by side on a white plate, each cookie covered fully with a thick layer of white powdered sugar that cracks slightly to show a soft, pale yellow inside. The cookies have a rough, crumbly texture with visible cracks from the powdered sugar coating, and there are small sugar dust particles scattered on the plate around them. Behind the cookies, there are a few thin, light yellow lemon slices placed in a gentle arc. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

A close-up view of a soft, round cookie with a cracked texture, resting on a black cooling rack against a white marbled surface. The cookie shows a bright yellow base layer with a thick, uneven white powdered topping that highlights the cracks and crumbles. One cookie has a bite taken out of it, revealing a soft and chewy inside with a mix of yellow and white textures. The overall look is rustic and homemade, with slight crumbs scattered around the rack. photo taken with an iphone --ar 4:5 --v 7

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.