3 Ingredient Cool Whip Cookies Recipes

COOL WHIP COOKIES

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.

COOL WHIP COOKIES

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.

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

COOL WHIP COOKIES

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.

E-A-S-Y CAKE MIX AND COOL WHIP COOKIES

Steps:

• Mix all ingredients.
• Form into balls.
• Roll in confectioners' sugar.
• Bake at 350°F for 10 to 12 minutes.
• Cool in pan a few minutes before removing.