15.25 oz vanilla or funfetti cake mix (gluten-free optional)

8 oz frozen whipped topping, thawed

1 large egg

1 teaspoon vanilla extract

Red and green food coloring

1 cup confectioners’ sugar (powdered sugar)

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, mix cake mix, whipped topping, egg, and vanilla extract until combined. The dough will be thick.
Divide dough into two portions and color one red, the other green with food coloring.
Scoop 1-tablespoon portions of dough and roll each ball in confectioners’ sugar until well coated.
Place on prepared baking sheets about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and tops are crackled.
Let cookies cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container until ready to serve.

If dough is too sticky, chill for 15–20 minutes before shaping.

Try other cake mix flavors like red velvet, lemon, or chocolate for variety.

For extra crispness, roll cookies first in granulated sugar, then in powdered sugar.

Cookies can be frozen unbaked for up to 2 months; roll in sugar before baking.

Best served at room temperature; no reheating required.