Lemon Whippersnappers

Lemon Whippersnappers are a light and fluffy but also chewy cookie made out of boxed cake mix—absolutely delightful and simple to prepare! This recipe comes from my friend Hilary’s Mimi. She traditionally bakes these at Christmastime, but the bright lemony flavor is perfect for spring and summer, too!

Lemon Whippersnappers
1 box lemon cake mix
2-8oz. containers whipped topping, thawed
1 beaten egg
1 cup powdered sugar

In a large mixing bowl, use an electric hand mixer to beat together the cake mix, whipped topping, and egg until just combined. Cover the batter and chill for 2 hours. Remove the cookie dough and preheat the oven to 350*. Line cookie sheets with parchment paper or silicone baking mats. Pour the powdered sugar into a pie dish or shallow bowl. Using a Tablespoon cookie scoop, form the dough into balls and coat in powdered sugar. Place a couple inches apart on the cookie sheets (I fit 12 per tray). Bake for about 8-9 minutes at 350 degrees. (My cookies took exactly 8 ½ minutes. They did brown ever so slightly on top, but you are just looking for them to set up, so keep a close eye on them!) Allow trays to cool completely on a wire rack and carefully remove the cookies using a metal spatula. ENJOY!

Here are the tools I used for this recipe!
SMALL COOKIE SCOOP: https://amzn.to/2VHPp2v
SILICONE BAKING MAT (similar): https://amzn.to/2VtCxI4
METAL FISH SPATULA: https://amzn.to/2Yy5jJz

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Видео Lemon Whippersnappers канала Anne's Family Recipe