Monday, May 17, 2010

Lemon Whippersnappers

Odd ingredients, but a very tasty-lemony cookie. The dough is really soft, so put it in the freezer to help it harden.Lemon Whippersnappers- 3 dozen
1 (18.25 oz) package lemon cake mix
2 c. frozen whipped topping, thawed
1 egg, beaten
1/2 c. confectioners sugar

In a large bowl, combine cake mix, whipped topping and egg. Mix well until combined. Chill dough for several hours or overnight (or freeze!). Preheat oven to 350 degrees. Form tablespoons of dough into 1" balls and roll in confectioners sugar. Place the cookies on a greased or parchment lined cookie sheet a few inches apart. Bake 10-12 minutes or until cookies are set, but not browned. Cool on wire rack.


  1. How did you know I had TWO boxes of Lemon Cake mix, that I thought I'd never use, in my cupboard waiting for me to find a recipe for? Easy cookies for BBQ invites are a go! Thank you!!!