Keeping all that in mind, I chose a lemon cool whip cookie recipe I had pinned from Eating On A Dime. I love lemony desserts in the summer and this one sounded both simple and delicious. Turns out -- it WAS simple and delicious!
The ingredient list is short:
1 box lemon cake mix
1 tub of Cool Whip (8 oz.)
1/2 to 1 cup powdered sugar
1. Preheat oven to 350 degrees. Spray your cookie sheet with non-stick cooking spray.
2. Mix together the cake mix, cool whip and egg. This mix will be very fluffy. Make sure you keep mixing until all the ingredients are thoroughly combined.
3. Use a small cookie scoop or two spoons to drop rounded cookie dough balls into the powdered sugar. Roll the dough around in the powdered sugar until it is completely covered. Set the cookies on the cookie sheet 2 inches apart.
4. Pop in the oven and bake for 8-10 minutes or until very lightly golden around the edges. I baked mine on the 10 minutes side of the range. It just seemed they were still a little raw at the 8 minute mark. Let them cool on the cookie sheet for a couple minutes then move them to wire racks to cool completely.
This recipe makes about two-and-a-half dozen cookies. They can be stored at room temperature in an airtight container. Over at Eating On A Dime, they said they are best eaten within a day or two of baking.
These little lemon cookies were so simple to make and taste so fantastic, I'm already planning to bring them to our monthly birthday celebration at work. I'm also thinking of whipping up a batch for Father's Day since Eric LOVED them.
Thanks Eating On a Dime for this fabulous recipe. Happy baking!
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