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Lemon Whippersnappers


Ingredients

15 oz package lemon cake mix with pudding in the mix

2 cups Cool Whip

1 egg lightly beaten

1 tbsp lemon zest

2 tbsp lemon juice

1/2 cup powdered sugar

Instructions

Preheat oven to 350F.

Line a cookie sheet with parchment paper.

Combine cake mix, Cool Whip, egg, lemon zest, and lemon juice in a large bowl.

Stir until completely combined.

Place powdered sugar in a small bowl.

Use a cookie scoop to scoop cookie dough.

Drop cookie dough into the powdered sugar and roll to thoroughly coat.

Place on the parchment-lined cooke sheet.

Bake for 10 to 12 minutes. Let cool for several minutes on the cookie sheet before moving to a cooling rack.

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