Description
These delicious Christmas cookies with Cool Whip are soft, fluffy, and perfect for holiday celebrations. Featuring a tender texture thanks to the Cool Whip folded into the dough and a light dusting of powdered sugar and festive sprinkles, these cookies are sure to impress family and friends.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup Cool Whip, thawed
For Rolling and Decoration
- 1/2 cup powdered sugar (for rolling)
- 1/2 cup red and green sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and well combined, about 3 to 4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the dough, ensuring the dough is smooth and light without deflating the whipped topping.
- Prepare Dough Balls: Pour powdered sugar into a shallow dish. Using a cookie scoop or tablespoon, scoop dough portions and roll them into balls.
- Coat in Powdered Sugar: Roll each dough ball thoroughly in the powdered sugar, then arrange the balls on the parchment-lined baking sheet, spacing about 2 inches apart to allow for spreading.
- Add Sprinkles: If desired, sprinkle red and green festive sprinkles on top of each cookie ball for a holiday touch.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges just begin to turn a light golden color.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring the cookies set perfectly.
Notes
- To keep the cookies soft, avoid overbaking; remove from oven as soon as edges are lightly golden.
- Make sure the Cool Whip is fully thawed before folding into the dough for best texture.
- Use parchment paper for easy cookie removal and minimal cleanup.
- Sprinkles are optional but add festive color and fun.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
