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Lemon Whippersnapper Cookies

Bright, soft, and bursting with citrus, these cookies transform a boxed lemon cake mix into a delightful treat, featuring a sweet-tart flavor and a crackly powdered sugar coating.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 box lemon cake mix Choose a mix with real lemon flavor.
  • 1 cup whipped topping (thawed if frozen) Use a stabilized whipped topping or high-quality whipped cream.
  • 1 each zest of 1 lemon Fresh lemon zest enhances flavor.
  • 2 tablespoons lemon juice Fresh lemon juice is recommended.
  • to taste powdered sugar for coating Roll cookies in powdered sugar for a crackled appearance.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the lemon cake mix, whipped topping, lemon zest, and lemon juice until well mixed.
  3. Use a cookie scoop to portion dough onto a baking sheet lined with parchment paper.
  4. Roll each cookie ball in powdered sugar until coated.
Baking
  1. Bake for 10–12 minutes or until the edges are set.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Use a small cookie scoop for even cookies. Slightly underbake if you want a softer center. Store in an airtight container for up to 5 days.