Apple Cinnamon Whippersnappers
(from Amy J from WI’s recipe box)
Source: Joanne Fluke (from RecipeThing user Ryan77)
Categories: Cookies
Ingredients
- 1 large egg
- 2 cups Cool Whip
- 1/3 cup apple pie filling
- 1 package spice cake mix
- 1/2 cup powdered (confectioners) sugar
- 1/2 teaspoon ground cinnamon
Directions
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Preheat oven to 350 degrees F., rack in the middle position.
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Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper, which you then spray with Pam or another nonstick cooking spray.
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First of all, chill 2 teaspoons from your silverware drawer by sticking them in the freezer. You want them really icy cold. This will make it lot easier to form the cookies after the dough is mixed.
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Whisk the egg in a large mixing bowl. Measure out 2 cups of Cool Whip and stir them into the egg.
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Place the 1/3 cup of apple pie filling in a small bowl. Cut the apples with a sharp knife until they’re in quarter-inch pieces. (The object here is to make small enough pieces so that you’ll get some apple in every cookie.)
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Add the apples to the mixing bowl and stir them in by hand. Mix very gently and don’t over-stir. You don’t want to stir all the air out of the Cool Whip.
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Sprinkle the cake mix over the top of your mixing bowl. Fold it in very gently, mixing only until everything is combined. The object here is to keep as much air in the cookie batter as possible. Place the 1/2 cup of powdered sugar in a separate small bowl (you don’t have to sift it unless it’s got big lumps).
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Add the cinnamon to the bowl and stir it all up with a fork. Mix until the cinnamon is thoroughly combined with the sugar. Drop the cookie dough by chilled and rounded teaspoonfuls into the bowl of powdered sugar and cinnamon.
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Roll the cookie dough ball around in the bowl with your fingers to coat it on all sides.
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Place each coated cookie dough ball on the cookie sheets you’ve prepared, 12 cookies to each standard-size sheet.
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Bake the cookies at 350 degrees F. for 12 to 15 minutes, or until they are firm to the touch when tapped very lightly on the top with a fingertip.
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When the cookies have baked, take them out of the oven and let them cool on the cookie sheets for 2 minutes. Then move them to a wire rack to cool completely.