Side Pannel
Lemon Whippersnaps
Lemon Whippersnaps
- Recipe Submitted by maryjosh on 10/25/2017
Ingredients List
- 1 15.25 oz package lemon cake mix with pudding in the mix
- 2 cups Cool Whip
- 1 egg, lightly beaten
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- ½ cup powdered sugar
Directions
Preheat oven to 350F.
Line a cookie sheet with parchment paper.
Combine cake mix, Cool Whip, egg, lemon zest, and lemon juice in a large bowl.
Stir until completely combined.
Place powdered sugar in a small bowl.
Use a cookie scoop to scoop cookie dough.
Drop cookie dough into the powdered sugar and roll to thoroughly coat.
Place on the parchment-lined cooke sheet.
Bake for 10 to 12 minutes. Let cool for several minutes on the cookie sheet before moving to a cooling rack.
Store in an airtight container.
Line a cookie sheet with parchment paper.
Combine cake mix, Cool Whip, egg, lemon zest, and lemon juice in a large bowl.
Stir until completely combined.
Place powdered sugar in a small bowl.
Use a cookie scoop to scoop cookie dough.
Drop cookie dough into the powdered sugar and roll to thoroughly coat.
Place on the parchment-lined cooke sheet.
Bake for 10 to 12 minutes. Let cool for several minutes on the cookie sheet before moving to a cooling rack.
Store in an airtight container.
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