The Scoop
Soft, lemony, and a little nostalgic in the best way.
Soft, lemony, and a little nostalgic in the best way.
These cookies come together with just a handful of ingredients, turning that cake mix that has been sitting on the shelf and some Cool Whip into fluffy, sugar-dusted bites with a bright citrus twist. They’re quick, cozy, and dangerously easy to eat straight off the tray.
Perfect for when you want something sweet without overthinking it.
Ingredients
- 1 (8-ounce) container Cool Whip, thawed
- 2 large eggs
- 1 (15.25-ounce) package lemon cake mix
- 1/3 cup confectioners' sugar
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease two 18x26-inch baking sheets.
- In a large bowl, add the Cool Whip and the eggs and, using an electric hand mixer, beat to combine.
- Add the lemon cake mix to the Cool Whip-egg mixture and mix until combined. The dough will be thick.
- In a shallow bowl, add the confectioners' sugar.
- Using a tablespoon, individually drop the dough into the confectioners' sugar and roll them to coat.
- Transfer the dusted dough balls to the prepared baking sheets.
- Bake until the edges of the cookies are golden, about 8 minutes.
- Allow the cookies to cool slightly.
- Serve.
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