Print Recipe

Lemon Whippersnappers



  • 1 egg
  • 2 cups frozen whipped topping, thawed
  • 1 (18.25 ounce) box lemon cake mix
  • Powdered sugar


  1. Combine egg, whipped toping and lemon cake mix.
  2. Pinch off approximately 1 tablespoon of dough and drop in bowl of powdered sugar to coat. You do not need to roll dough into balls. Drop onto a greased baking sheet.
  3. Bake at 350 degrees F for 10 minutes. Cookies may not look done, but they are.
  4. Let stand for 1 minute before removing from baking sheet.

Yield: about 65 cookies

Posted by kdipaolo at Recipe Goldmine June 4, 2001.

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