This super easy Lemon Whippersnappers Cookie Recipe will be a family favorite in no time. Melt in your mouth deliciousness!
Lemon Whippersnappers: a family favorite
Lemon Whippersnappers are sweet lemony little morsels that melt in your mouth.
These cookies are a family favorite that we make every year in memory of my Grandma.
Not just because she asked me to continue making them when she no longer could, but because they are really good!
This has to be one of the easiest recipes ever!
We’ve saved this family recipe for the next generation in our recipe binder.
You don’t have to save these awesome cookies for Christmas or a holiday.
They’re even great on a Saturday afternoon in May, at a picnic in July, or late at night when you’re craving just a little sweetness.
Give them a try and let me know what you think…
Grandma Grace’s Lemon Whippersnappers
Things you’ll need:
Lemon Cake Mix
Parchment Paper (optional)
Baking sheet, bowl & spoon
What to do:
Mix up the cake mix, Cool Whip, and egg, roll spoonfuls in powdered sugar, place on a parchment paper lined pan, and bake.
How easy is that?
Here is the Official Lemon Whippersnappers Recipe.
- 1 Lemon Cake Mix
- 3/4 of an 8 oz. Tub Cool Whip, not frozen
- 1 Egg
- Powdered Sugar
Preheat oven to 350.
Mix together cake mix, 3/4 of the tub of Cool Whip & 1 egg.
Drop dough by teaspoonful into powdered sugar. Roll until the cookie dough is covered.
Place on an ungreased cookie sheet. Using parchment paper to line the cookie sheet will save time and effort at cleanup.
Bake at 350 for 8-10 minutes.
Remove from pan and onto a cooling rack to cool.
Using parchment paper to line the cookie sheet will save time and effort at cleanup.
Using the entire tub of Cool Whip will make cookies flatter, softer and gooey. If you like them this way, then add the whole container.
To give them a little fluff and substance, only use 3/4. They really are better this way, if I do say so myself. 😉
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Bake up some of these lemon cookies and enjoy!
Keep Passing Down the Love,