Cool-Whip Crinkle Cookies

I was looking for an easy cookie recipe, and it doesn't get much easier (or slightly messier) than this!
These were fun to make and with only four easy ingredients you often have on hand. But a few notes to make the experience even easier:

•  While I rave about chocolate cookies, these can be made in any flavor cake mix is available in. Others rave about Red Velvet, Lemon, Strawberry, or even Funfetti mixes as the cookie base!
  
  
•  The mixture gets a little sticky, so I recommend:
  
  
• Using a small/tsp. cookie or melon scoop
• Drop the cookies into confectioner's sugar via scoop, and use a fork to roll in sugar before placing on cookie sheet
  
• Dusting your scoop with confectioner's sugar or cooking spray
• Use a silpat, parchment paper, or non-stick foil on your cookie sheet(s)
  
• If you can't bake all of the dough at once, chill between baking
  
  
• They will be soft and chewy when done. Enjoy!

COOL-WHIP CRINKLE COOKIES

Ingredients

• One 15oz. box Cake Mix (flavor of choice)
•  2 cups thawed Cool-Whip
• 1 egg
• 1/2 cup Confectioner's Sugar (in a bowl)

Directions

1. Preheat oven to 350 degrees.
2. Combine Cake mix, Cool-Whip, and egg until well combined (it will become harder to stir)
3.  Make a teaspoon. size ball of dough (cookie or melon scoop suggested) and drop into Confectioner's sugar
4. Roll ball in sugar until completely coated and drop on cookie sheet. 
5. Repeat, leaving 1.5" spacing between balls on sheet.
6. Cook at 350 for 12 minutes. 
7. Cool cookies before serving. Cookies start plump then deflate before serving, and be very soft and chewy.
   

Photo courtesy of Huffpost