These cookies are light and fluffy. The lemon flavor is the perfect refresher for an afternoon poolside and the cool whip adds the perfect airiness to every bite. I make these in mini sizes so we can just pop them in our mouths and keep swimming. So so good! In fact, these cookies are so amazing that even my picky eater son at them and normally he hates anything that is lemon.
See what I mean? These cookies are the perfect combination of sweet and tangy and you will love it!
Ingredients
1 box Betty Crocker lemon cake mix
1 tub of Cool Whip (8 ounce)
1 egg
1/2 – 1 cup Domino powdered sugar
Instructions
Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
Store at room temperature in airtight container. These are best eaten within a day or two of baking.
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Quick Tip: Store these in an airtight container…if there even are leftovers!
