Lemon Whippersnappers

Lemon Whippersnappers

Ingredients

  • 1 (18.25 ounce) package lemon cake mix
  • 2 cups frozen whipped topping, thawed
  • 1 egg, beaten
  • 1/2 cup confectioners' sugar


Directions

  1. In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.
  4. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.

03/05/2017
Lemon Whippersnappers, recipe PT15M PT1H 5 455 calories

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