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Ingredients
Scale
- 15.25 ounces lemon cake mix
- 8 ounces Cool Whip (thawed)
- 1 large egg
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line three cookie sheets with parchment paper.
- Combine lemon cake mix, Cool Whip, and the egg in a large mixing bowl; mix until well blended.
- Scoop the dough into 1 ½ tablespoon-sized balls.
- Roll half the dough balls in ½ cup of powdered sugar to coat.
- Coat the remaining dough balls in the second ½ cup of powdered sugar.
- Place on the parchment-lined cookie sheets with spacing; bake for 8-10 minutes until edges are lightly golden.
- Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
Ensure Cool Whip is completely thawed for the best texture.
Adding a teaspoon of lemon zest enhances the lemon flavor.
Do not overbake; keep centers soft and chewy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 5
- Sodium: 150
- Fat: 2.5
- Saturated Fat: 1
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 1
- Cholesterol: 15