STEP 1
Preheat the oven to 350 degrees F. Lightly grease baking sheets.

STEP 2
Beat together whipped topping and eggs in a large bowl. Add cake mix and continue to mix until combined. Dough will be thick. Drop by tablespoonfuls into a bowl of confectioners' sugar and roll to coat. Place on the prepared baking sheets.

STEP 3
Bake in the preheated oven until edges are golden, about 8 minutes.

STEP 4
Store at room temperature in an airtight container. These are best eaten within a day or two of baking.

TIP
When you drop the VERY STICKY cookie dough into the confectioner's sugar that is in the bowl... When it says "roll to coat" it means to maneuver the bowl around so the cookie drop rolls around in the sugar. Avoid touching the dough as much as possible. Once the cookie drop is covered in the sugar, it is a little easier to handle. I use a ice cream scooper with a release handle to keep my hands out of the process. (I still get sticky though.)

You can use ANY kind of cake mix - isn't that fun?