Cool Whip Cookies by Frank

These are the easiest most moist cookies to make. The cool thing is you can use any cake mix you want for the flavor.
So far, i've made them in Lemon and Strawberry. Red Velvet is next.
Ingredients

1 box lemon cake mix (15.25 ounces or a traditional 9×13 box cake mix)

1 8oz tub of Cool Whip (thawed)

1 large egg (optional - i've made it without the egg and they still come out moist and delicious)

½ cup powdered sugar

Preheat oven to 350 degrees.

In a medium bowl, combine the cake mix, Cool Whip and egg. Stir until well mixed.

Place the powdered sugar in a small bowl. Drop the cookie dough by teaspoons into the powdered sugar and roll the dough to coat.

Place the balls 1 ½ inches apart on a baking sheet that has been covered with a non-stick baking mat or sprayed with cooking spray.

Bake the cookies for 8 to 10 minutes. Remove them from the oven when they are set, but before they get too brown.

Remove the cookies from the cookie sheet to a cooling rack and allow them to cool. Makes about 20 cookies (2 ½″ in diameter)

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