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Lemon Whippersnapper Cookies

Bright, tender bites of lemon joy with a soft center and crisp powdered-sugar shell, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookies Base
  • 1 box lemon cake mix (about 15.25 oz) Choose a lemon cake mix you trust for flavor.
  • 1 cup whipped topping (thawed if frozen) Use real whipped topping or stabilized whipped cream for best texture.
  • 1 tablespoon fresh lemon zest Zest before juicing to capture the aromatic oils.
  • 2 tablespoons lemon juice (freshly squeezed preferred) Fresh lemon juice tastes brighter than bottled.
Coating
  • 1 cup powdered sugar for coating Sift powdered sugar before coating to avoid lumps.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the lemon cake mix, whipped topping, lemon zest, and lemon juice. Mix until well combined.
  3. Use a spoon to scoop out small balls of dough and roll them in powdered sugar.
Baking
  1. Place the dough balls on a baking sheet lined with parchment paper.
  2. Bake for 10–12 minutes or until the cookies are set and slightly golden.
  3. Allow to cool before serving.

Notes

For a fresh-baked feel, heat cookies in a 300°F (150°C) oven for 3–5 minutes. Freeze baked cookies in a single layer on a sheet for 1 hour, then transfer to a freezer bag. Keep up to 3 months.