Lemon Cool Whip Cookies
Servings: 18 cookies
Ingredients
- 1 box lemon cake mix 15.25 ounce box
- 1 tub Cool Whip Original Whipped Cream Topping 8 ounces, thawed
- 1 large egg
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
- In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Stop mixing when there are no visible traces of flour.
- Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it's best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.
- Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.
- Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
- Bake for 8-12 minutes in the preheated oven. The cookies should be very slightly golden around the edges. If they stick to the pan, they are not ready. Set the sheet pans on a wire rack and let the cookies cool completely.
Notes
Storage
To keep these cookies fresh, store them in an airtight container at room temperature for 3 to 4 days.
You can also freeze the cookies for up to two months. To freeze, place the cookies in a single layer on a sheet pan and freeze until firm. Then, transfer the cookies to a freezer-safe container or zipper storage bag and store in the freezer. When you're ready to enjoy them, simply thaw at room temperature for a few hours.
