1-Preheat your oven: Getting these cookies just right starts with simple steps that anyone can follow, even if you’re new to baking. Begin by preheating your oven to 350°F (175°C) and preparing your baking sheets with grease or parchment paper for easy cleanup. This recipe takes about 15 minutes total, with just 5 minutes of prep, making it ideal for quick treats on busy days.

2-Beat the egg and mix dough: In a large bowl, beat the egg slightly to start the mixing process. Add the strawberry cake mix and the thawed whipped topping, then mix everything thoroughly until it forms a blended dough. If the dough feels too soft, chilling it in the refrigerator or freezer for a short time can help make it easier to handle. Remember, the dough might be sticky, so rolling it in powdered sugar is key to managing it smoothly.

3-Scoop and Bake the Cookies: Pour the 1/2 cup powdered sugar into a separate bowl for coating. Use a heaping teaspoon to scoop out portions of dough, about 1 inch in size, and roll each one in the powdered sugar until fully coated. Place the dough balls on your prepared baking sheets, spacing them about 1 inch apart to allow for even baking.

4-Bake the cookies: Bake the cookies for 8 to 10 minutes, watching for the edges to become firm while the tops crinkle up without browning. Once done, let them cool briefly on the baking sheet before moving them to a wire rack. For an extra touch, sprinkle more powdered sugar on top after cooling. Avoid overbaking to keep them soft and chewy, and feel free to add 1/2 to 1 cup white chocolate chips to the dough for added sweetness and flavor.