I looooooove lemon desserts! The lemon pop recipe I posted earlier this month is really yummy and so is this recipe. This is my easy go-to summer dessert recipe. The cookies come out of the oven so soft and if you store them correctly they stay just as soft. My only complaint about these light and fluffy cookies is that you feel like you are not eating calories. Before you know it, you have inhaled 10 of these little yellow darlin’s and powder sugar is all over your face. Enjoy!
• 1 Box of Lemon Cake Mix
• 6 oz of cool whip, somewhat softened
• 1 Egg
• 1/2 tsp Vanilla
• Powder Sugar
For y'all that need the math support, 6 oz = 3/4 of a cool whip container.
Preheat your oven to 325 degrees. In a mixing bowl combine cake mix, cool whip, egg, and vanilla.
With an ice cream or cookie scoop, scoop dough into balls and place in a bowl of powder sugar. Since the dough is so sticky I like to dip the scooper in powder sugar before scooping the dough. I make a couple at a time.
Cover the dough with powder sugar and place on cookie sheet.
Bake for approximately 13 minutes or until the bottom of the cookies are slightly brown. Not going to lie...it is a little difficult to tell when these are done. This recipe makes about 3-4 dozen small lemon cookies. If you want to, you can easily double the recipe. This is the original recipe halved.
Grace, peace and be sure to enjoy some sweets!
***This recipe was given to me many years ago from a fabulous OU friend, Allison ! You should go check out her awesome blog! She has inspired me to try some healthy recipes! :)