Lemon Whippersnapper Cookies

Follow our step-by-step guide on how to make Lemon Whippersnapper Cookies.

1. Step 1

   To start your delightful lemon cookies, grab a large mixing bowl and combine the lemon cake mix, thawed whipped topping, and a beaten egg.

2. Step 2

   Stir everything together until the mixture is smooth and well blended, creating a luscious dough that smells heavenly.

3. Step 3

   Once mixed, cover the bowl with plastic wrap and pop it in the refrigerator for at least three hours, or overnight if you want to enhance the flavors even more.

4. Step 4

   If you’re in a hurry, you can also wrap the dough in plastic and freeze it for later use—just remember to thaw it before baking.

5. Step 5

   When you’re ready to bake, preheat your oven to 350°F (175°C) and prepare two cookie sheets by greasing them or lining them with parchment paper for easy cleanup.

6. Step 6

   Now, take your chilled dough and roll it into 1-inch balls, feeling the soft texture in your hands.

7. Step 7

   Roll each ball in confectioners' sugar until they’re completely coated, giving them a sweet, snowy appearance.

8. Step 8

   Place the sugar-coated dough balls on your prepared cookie sheets, making sure to space them about 2 inches apart to allow for spreading.

9. Step 9

   Bake these little gems in the preheated oven for 10 to 12 minutes, or until they’re set but not browned—your kitchen will smell amazing! Once they’re done, carefully remove the cookies from the oven and let them cool on a wire rack.

10. Step 10

    Enjoy the anticipation as they cool, and then treat yourself to these delightful lemon cookies that are sure to brighten your day!.