Lemon Whippersnap Cookies

Lemon Whippersnap Cookies

  • Prep: 15 min
  • Cook Time: 12 min
  • Total: 27 min
  • Serving: about 2 dozen

Light and fluffy lemon cookies.


  • 1 package lemon cake mix with pudding
  • 2 cups Cool Whip, thawed
  • 1 egg, slightly beaten
  • 1/2 cup sifted confectioners' sugar


  1. Preheat the oven to 350 degrees Fahrenheit. Mix together the cake mix, Cool Whip and egg until moistened. Shape into small balls and roll in sugar. Arrange on a baking sheet. Bake for 10-12 minutes.

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Comments on "Lemon Whippersnap Cookies"

sharon baker December 16, 2012 | 4:26 PM

Thank you so much. I lost my lemon whippersnap cookies recipe in a move. And I had to find it for my son-in-law for Christmas. He counts on these every year.