Ingredients for Lemon Whippersnaps
- Lemon Cake Mix
- Cool Whip
- 1 large egg
- 2 cups powdered sugar
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How to Make Lemon Whippersnaps
- Preheat your oven to 350°F (175°C) and grease your cookie sheets.
- In a large bowl, combine 1 box (15.25 oz) lemon cake mix, 8 oz container of whipped topping (thawed), and 1 large egg.
- Stir until all ingredients are thoroughly combined and the batter is smooth.
- In a separate shallow dish, place about 2 cups of powdered sugar.
- Drop rounded teaspoons of cookie dough into the powdered sugar.
- Gently roll each cookie dough ball in the powdered sugar to coat completely.
- Place the coated cookies onto the prepared cookie sheets, leaving 1 1/2 inches between each cookie.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
52g
Fat
9g
Carbs
6g