Description
These Lemon Whippersnaps are soft, citrusy cookies made with lemon cake mix, Cool Whip, and powdered sugar. They’re quick to make, full of bright lemon flavor, and feature a signature crinkle top.
Ingredients
- 15 oz lemon cake mix (with pudding included)
- 2 cups Cool Whip
- 1 egg, lightly beaten
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
- In a large bowl, combine the cake mix, Cool Whip, beaten egg, lemon zest, and lemon juice. Stir until well combined.
- Place the powdered sugar in a small bowl.
- Scoop out dough (using a cookie scoop), then roll each ball in powdered sugar until coated.
- Arrange the coated dough balls on the prepared baking sheet.
- Bake for 10–12 minutes, until the cookies are set.
- Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use thawed Cool Whip to ensure smooth batter.
- For extra lemon flavor, add lemon extract.
- Store in an airtight container at room temperature for up to 5 days.
- To refresh, microwave for 5–7 seconds.
- Can be frozen and thawed before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
