1 box (2-layer size) lemon cake mix
1 carton (8-oz) frozen whipped topping, thawed
1 large egg
1/2 to 1 cup powdered sugar
Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking spray; set aside.
In a large mixing bowl, mix the cake mix, whipped topping, and egg until blended. Mixture will be very fluffy.
Place powdered sugar in a small bowl.
Drop cookie dough by rounded teaspoonfuls (or use a small cookie scoop) into the powdered sugar; roll to coat completely.
Place cookie dough two inches apart on the prepared cookie sheets and bake at 350 degrees for 8 minutes or until just lightly browned around edges.
Cool in pan for a couple of minutes before removing to wire racks to cool completely.
Store in an airtight container. These cookies are best when eaten within a couple days of baking.
Variation: This recipe also works good with strawberry, chocolate, funfetti, and other cake mixes.
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1 large egg
1/2 to 1 cup powdered sugar
Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking spray; set aside.
In a large mixing bowl, mix the cake mix, whipped topping, and egg until blended. Mixture will be very fluffy.
Place powdered sugar in a small bowl.
Drop cookie dough by rounded teaspoonfuls (or use a small cookie scoop) into the powdered sugar; roll to coat completely.
Place cookie dough two inches apart on the prepared cookie sheets and bake at 350 degrees for 8 minutes or until just lightly browned around edges.
Cool in pan for a couple of minutes before removing to wire racks to cool completely.
Store in an airtight container. These cookies are best when eaten within a couple days of baking.
Variation: This recipe also works good with strawberry, chocolate, funfetti, and other cake mixes.
Note: File Photo
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