Best Cloud Cookies 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

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.

ALMOND CLOUD COOKIES

Steps:

• Preheat the oven to 325°F.
• Lightly grease (or line with parchment) two baking sheets.
• Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer.
• Add the egg whites gradually, while mixing, to make a smooth paste.
• Stir in the flavorings.
• Scoop the dough by heaping tablespoons onto the prepared pans.
• Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
• Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.

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....)

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.

CHOCOLATE PEANUT BUTTER CLOUD COOKIES ( BETTY CROCKER)

Steps:

• Heat oven to 375°F Spray cookie sheet with cooking spray.
• In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• In medium bowl, stir together frosting ingredients. Frost cookies with frosting.

COCONUT CLOUD COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; 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 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
• 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. Yield: about 5-1/2 dozen.
• Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

CHOCOLATE CLOUD COOKIES RECIPE

Steps:

• Preheat oven to 350ºF (180ºC) and place parchment paper on cookie sheet when oven is heating. In medium bowl, whisk flour, Cocoa Powder, baking soda, and salt. In another bowl, cream butter and both sugars until light and creamy. Add egg and vanilla, then mix until incorporated, scraping down the sides. Combine with flour, Cocoa Powder, baking soda, & salt mixture. Add Milk Chocolate Chips and mix until just incorporated. Cover the cookie dough and place in the freezer to rapidly chill for 10 minutes. Using a 1-ounce scoop, scoop cookies on a lined tray and press down gently with your palm. With a finger, press a small indent in the cookie and place a marshmallow on top of each cookie. Bake for 10 minutes or until the center is just set and sides are crispy. Use metal spatula and push back any marshmallows that have melted out from the edges of the cookies. Remove from oven and dust marshmallows with a little extra sweetened cocoa powder.

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.

RASPBERRY CLOUD CAKE COOKIES

Steps:

• To make the filling: In medium size bowl using a hand mixer combine all the filling ingredients and blend until smooth. Cover with plastic wrap and and set in your fridge while you prepare and bake the cookies.
• To make the cookies: Pre heat oven to 350 degrees and line baking sheets with parchment paper and set aside. In medium size bowl combine flour, baking soda, baking powder and salt. Stir with a fork or spoon to combine, no need for sifting. Set aside.
• In large bowl with hand mixer combine butter and brown sugar and mix until smooth and airy (2-3 minutes). Add eggs and vanilla and continue to mix. Add half the dry ingredients into the wet and continue to mix on low. Add the rest of the dry ingredients until dough is smooth. Add the crushed white chocoalte and stir with spatula to combine. The dough will be very sticky. Place dough in fridge for 15 to 20 minutes to let it firm up.
• Form dough into small balls about 1 inch each and place on baking sheets. These cookies spread a lot so make sure there's enough room on your baking sheets to accomodate this. Bake 11 minutes. Remove from oven and cool slightly on cooking rack, then remove to paper or kitchen towels to cool completely. You should get 34-36 single cookies.
• Now the fun begins. Remove raspberry cream filling from fridge. Take a tablespoon or two of the filling and place on the flat side of a cookie.
• Now take a second cookie and cover the filling to make a sandwich.
• Keep going until you've matched up all the cookies with a mate. Sprinkle with confectioners' sugar and enjoy. If you'd like to get a little fancier, take a dollop of your raspberry cream mixture, put it on the top of your cookie and top with a fresh raspberry. I like to keep them refrigerated, take them out 30 minutes before serving and give them a last sprinkle of sugar.

WASHINGTON STATE'S MARSHMALLOW CLOUD COOKIES

Steps:

• Place marshmallows in FREEZER at least a day before making cookies. Keep frozen until the very last minute because they thaw quickly.
• Preheat oven to 400. Combine flour, cocoa and baking soda and set aside.
• Combine both sugars and blend in soft butter. Add eggs and vanilla. Beat until light and fluffy. Add flour mixture and chocolate chips and blend at low speed w/electric mixer. Batter will be stiff.
• To make the cookies: Gather 4 or 5 frozen marshmallows in your hand. Cover in dough, making a 2" ball. Place on lightly greased cookie sheet. Bake 8 - 10 minutes.