In the battle between “homemade with help” and “homemade from scratch” I make every effort to fight on the scratch side. It’s clearly superior in taste, nutrition, and personal gratification…however…sometimes I gladly accept a little help.
Don’t we all?
Sometimes you don’t want to haul out the digital scale and cake flour. The paddle attachment. The measuring spoons. You’re out of eggs. You’re out of cinnamon. You’re out of time. You just got home from work and it’s already 7:00 and you’re supposed to bring a dessert somewhere and suddenly Betty Crocker is winking at you…and at only $1.29 a box!
Hello, Betty. Have a Diet Dr. Pepper with me before we start.
Cake mixes were first introduced during the late 1920’s…the latest in a line of convenient dry-mixes that included custards, gelatin, biscuits, and pancakes.
It took until the post-WWII years for cake mixes to catch on. Sales were slow in the beginning because the mixes honestly just seemed too simple. There was a feeling that you couldn’t trust a cake that only required the addition of water. Betty Crocker market researchers paid attention and responded by removing the powdered eggs from the mix so the home cook would have to add them herself. This slight modification made a big difference in the overall feeling of “freshness” in the finished cake, and sales soon skyrocketed.
These Cool Whip cookies are a perfect example of the enduring versatility of the cake mix. They are a quick and easy treat for someone who doesn’t want to be the hostess, but still wants to go to the party. All you need is a cake mix, an egg, a container of Cool Whip, and some powdered sugar. I got the recipe from Melissa, who got it from Matt and John’s cousin Shannon. Since then I have given it out twice. It’s easy to do this when you don’t even need to write anything down!
I have had both lemon (thank you Melissa!) and spice versions of these. Both were soft and chewy and yummy. I decided the next batch would be strawberry, because I have also been wanting to make something pink for Breast Cancer Awareness month, which is rapidly coming to a close.
I have to say the strawberry version is my least favorite of the bunch so far, but it might have been the “deluxe” mix. Who knows. Just keep recipe in the back of your mind for those “help” moments – these cookies are a hit!
Cool Whip Cookies
1 8 oz. tub Cool Whip
1 box cake mix
1 cup powdered sugar
- Preheat oven to 350 degrees and grease or line 2 cookie sheets with parchment.
- In a bowl, mix together the Cool Whip and the egg until smooth.
- Add in the cake mix until well-blended, and chill for 15-20 minutes in the fridge.
- Place the powdered sugar in a bowl and drop teaspoons of dough into the powdered sugar, 4 or 5 at a time. Roll to coat in the powdered sugar and form small balls, around the size of a walnut.
- Bake for 12-15 minutes or until just barely golden around the edges.
- Transfer to a wire rack to cool.
Proud participant in the Beantown Baker “Power of Pink” Challenge!