Super Simple Cool Whip Cookies Recipes

Steps:

• Preheat oven to 350.
• Combine Egg and CoolWhip (do not over beat).
• Add cake mix and beat well.
• Roll into small balls.
• Roll balls in powder sugar.
• Place on baking sheet and criss cross cookies with fork.
• Bake for 11 to 13 minutes.

Steps:

• Whip together the eggs in a large bowl with a handheld electric mixer on medium-high speed, about 30 seconds. Add the whipped topping and beat until combined, about 1 minute. Reduce the speed to medium and beat in the cake mix until a batter forms, about 2 minutes. Cover and chill for 30 minutes.
• Position racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper or a silicone baking mat.
• Put the confectioners' sugar in a shallow dish. Scoop 2-tablespoonful mounds of the dough and place them in the confections' sugar. Toss until coated and roll them into balls. Arrange the balls about 2 inches apart on the prepared baking sheets.
• Working in batches, bake until the cookies spread, the tops are cracked and the edges are firm, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
• Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.