Cake Box Crinkle Cookies

I've always found that when I'm stressed if I can find a way to be a blessing to others it helps me stay calm. But, because we're practicing Social Distancing, my options are a little limited. I decided that my small blessing yesterday would be to bake some cookies for our local Emergency Room staff.

But, because certain items have become a little hard to find at the grocery store--including flour--I decided to use this Cake Box Cookie recipe and to share it with you all!

Plus, while Little Bear is a little young for "homeschooling," in my book baking counts as a Math/Science lesson so all the more reason to whip out the measuring cups (although totally not required here) and show your kiddos how it's done!

Cake Box Crinkle Cookies

Ingredients

1 box cake mix (pretty much any flavor will work, I used lemon)
1 egg, lightly beaten
2 cups Cool Whip, thawed (one 8-ounce container)
Powdered sugar for dusting (about ½ cup)
Add-ins, optional

Instructions

Preheat oven to 350.
Mix together cake mix, egg, Cool Whip, and add-ins (if using). The batter will be sticky!
With a small scoop or two spoons, drop balls onto a lined cookie sheet and freeze for at least 20 minutes. This recipe makes about 2 dozen cookies, so it’s ok if the balls are close at this point, just so long as they're not touching.
Toss frozen balls in powdered sugar to fully cover and place on a lined cookie sheet, about 2 inches apart; you’ll probably need 2 cookie sheets, or you can cook in two batches.
Bake until edges are golden and set (about 10 minutes). Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Mix together cake mix, egg, Cool Whip, and add-ins (if using). The batter will be sticky!

With a small scoop or two spoons, drop balls onto a lined cookie sheet and freeze for at least 20 minutes. This recipe makes about 2 dozen cookies, so it’s ok if the balls are close at this point, just so long as they're not touching.

Toss frozen balls in powdered sugar to fully cover and place on a lined cookie sheet, about 2 inches apart; you’ll probably need 2 cookie sheets, or you can cook in two batches. You can even cook half and put the rest back in the freezer to bake later, this is what I did, which is why my pictures show uneven numbers.