Recipe by Suzanne Stull
"Lemon-flavored, dainty cookies."
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1 (18.25 ounce) package
lemon cake mix
1 (8 ounce) container
frozen whipped topping, thawed
I made a few changes and the flavor was great. I added the juice from 1/2 a lemon to the batter and mixed it in my Kitchenaid mixer and I had no problems getting everything to blend. I also ran the beater between batches to keep it well blended. I added a package of Lemonade flavored koolaid to the powdered sugar. It gave the cookies a bit of tartness that reminded me of the Lemon Coolers that I believe Sunshine used to make. Next time, I may cook them longer than recommended at a lower heat so they will get crunchy without browning and I'll dip them back into the powdered sugar/lemonade mixture after baking.
Hmm... where do I begin? To start on a positive note, they were very pretty cookies. But the dough was entirely too sticky. I baked mine for 10 minutes, kept them in for 12, still didn't look done so I added an additional 3 minutes. Yes, they were soft chewy cookies, but I found them to be gooey and overly sweet. My second batch I kept in until they were nearly a golden brown. They were better because they were crisp on the outside, soft on the inside. But it wasn't good enough for me to finish baking the rest of dough. Update: I stored them in a ziploc bag and the next day the texture was better and the taste mellowed. IF I ever made these again I'd bake them a day ahead.
These are great! A friend gave me this same recipe but called them lemon drops. If you like soft chewy cookies then you will love these. I baked them on an airbake cookie sheet for about 14 minutes since baking on airbake cookie sheets make them lighter and less crusty than regular ones. My mother and I are going to make these for her next open house. (I shared a picture of how mine turned out.)
These cookies turn out light and lemony. They are very refreshing. Getting the cake mix completely blended into the whipped topping is a challenge, but well worth it! Everyone who tried them, liked them.
First, I read the reviews before I tried this recipe. I tried it the way it was written the first time, then changed a few things and tried again and they turned out wonderful. They were very pretty cookies that got a lot of attention at a bake sale. I wanted them a little tart so I added 1 T. of Real Lemon to the batter. I also measured 2 cups of Cool Whip for the recipe and put the batter in the refrigerator for 1 hour before measuring out a scant 1 t. of dough for each cookie. I baked them for 12 min. and they were perfect when they cooled. My great-nephew asked me to please make some more! Thanks for the recipe.
I absolutely LOVED these cookies. This recipe also works pretty well with other flavors of cake mix!!!
Yum, yes they were sticky but oh so worth it. Then I started Playing with the recipe reduced suger cake mix, suger free wipped topping. and I made a suger free powdered suger out of splenda and cornstarch. I didn't send my mother-in-laws blood suger through the roof and she had a cookie she could call her own.
Sorry for making all the changes to your recipe. I make it just the way you say for the rest of the family,but big momma get's a little more TLC. Thanks for a cookie that fills the not just the "same ol cookie" void.
The practical beauty of these light cookies is that you can keep the few ingredients on hand in the pantry/freezer at all times for quick refreshments for those unexpected occasions. Yes, the batter is sticky but I used a very easy technique to overcome that. I mixed in the KA and used the two iced teaspoon method to drop dollops in a shallow bowl of powdered sugar. Use one of the spoons to dust with sugar, then it's very easy to roll into a ball for baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 31
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