1 box lemon cake mix
1 tub of Cool Whip (8 ounce)
½ – 1 cup powdered sugar
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.
lemon cool whip cookies – squareThat is it! I told you this was a very easy recipe.
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