Best 7 Cookies In A Cloud Recipes

MERINGUE COOKIES OR CLOUD COOKIES

Steps:

• Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
• Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
• Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
• Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.

COOKIES IN A CLOUD RECIPE - (4.4/5)

Steps:

• Layer a 9×13 pan with chocolate chip cookies. Mix the cream cheese, sugar and egg and layer on top of cookies. Add another cookie layer on top of the cream cheese layer. Bake in the oven at 350 until the cookies are done.

CLOUD COOKIES

Steps:

• 1. Spray large cookie sheet with Cooking spray. Pre-heat oven to 400°F.
• 2. Pour cake mix into a mixing bowl. Add the egg & mix well into the mix.
• 3. Slowly add the whipped topping and mix well after each addition of topping. Mixing by hand is best. Repeat this process until all the topping is incorporated into the cake mix. You may use a mixer on a low speed.
• 4. Batter should be dense but a little sticky.
• 5. Refrigerate for 2 hours. (Note: I have made half the batch one day & the rest the next)
• 6. Put Powered sugar in small bowl.
• 7. Drop a teaspoon of batter into sugar. coat batter well with sugar. Then, roll into ball and place on pre-sprayed cookie sheet.
• 8. Bake at 400°F for 10-12 minutes. Until lightly browned.

COOKIES IN A CLOUD

Steps:

• Press one package of cookie dough on bottom of 9" x 13" baking dish. Mix cream cheese, eggs, sugar and vanilla. Mixture will be slightly lumpy. Pour mixture onot dough inot baking dish. Cut other package of dough into peices and drop them onto filling. Bake at 350 degrees for about 45 minutes. Cool. Refrigerate before cutting.

CHERRIES ON A CLOUD

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling.

COOKIES IN A CLOUD

Steps:

• 1. Decide if you're making yourself a single serving or enough to feed an army, and then choose the dish you wish to use for serving.
• 2. Dip cookie, one at a time, into the milk, pull out of mild and line the bottom of the serving dish with cookies.
• 3. Spread a layer of Cool Whip over the cookies and repeat till you have enough for your serving needs.
• 4. Cover with plastic wrap and refrigerate several hours or overnight. Serve in bowls and trust me this will go fast!! (I've experimented with several kinds of hard cookie. ie:Nutter Butters, Peanut Butter Chips A'Hoy, etc....)

COCONUT CLOUDS

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut., Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely., For the frosting, in a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners' sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container.