Preheat oven to 350°F.

In a mixing bowl, combine cake mix, Cool Whip, and egg. Mix until well combined. Mixture will be sticky.

Using a cookie scoop (I used a 1 and 1/2 tablespoon scoop), drop a scoop of cookie dough into a bowl of the powdered sugar. (The dough will be pretty sticky – if you get it in the powdered sugar using the cookie scoop and not your fingers, you’ll have more success with this recipe and less dough stuck to your fingers.)

Toss the bowl of powdered sugar gently to coat the dough with sugar and then place on a Silpat- or parchment paper-lined baking sheet. Cookies will spread, so leave a couple inches between cookies.

Bake for 12 minutes, until mostly set in the middle of each cookie.

Cool on baking sheet for a few minutes before removing to a cooling rack to cool completely. Store in airtight container.