Lemon Whippersnappers Recipe

Lemon Whippersnappers Recipes


Original recipe makes 3 to 3 1/2 dozen

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


  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.

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