• Prep Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 2 dozen

Lemon Whippersnaps

  • Recipe Submitted by on

 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


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.

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