Cookies made from store-bought cake mix

Ingredients:

• 2 large eggs
• 1 container (220 g) whipped topping, such as Cool Whip, thawed
• 1 box (430 g) of biscuit mix, any flavor
• 3/4 cup powdered sugar
• Special equipment: measuring spoon with a volume of 2 tbsp.

Preparation:

1. In a large bowl, beat the eggs with a hand mixer on medium-high speed for about 30 seconds. Add the whipped topping and beat until smooth, about 1 minute. Reduce the mixer speed to medium and beat in the cake mixture until smooth, about 2 minutes. Cover and refrigerate for 30 minutes.
2. Place baking sheets in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line three baking sheets with parchment paper or a silicone baking mat.
3. Place powdered sugar in a shallow pan. Form the dough into 2-tbsp balls and roll them in powdered sugar. Place the balls on the prepared baking sheets, spacing them about 5 cm apart.
4. Bake a few at a time until the cookies are spreadable, the tops are cracked, and the edges are firm, 12–15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in a tightly sealed container at room temperature for up to 5 days..