Reviewed: Dec. 5, 2011

I used 2 cups of whipped cream instead of 2 1/4. Was very sticky as everyone has said. Put the dough in the refrigerator for about an hour. Was still a little sticky but spooned out a amount of the dough and shaped it into a ball as I was rolling in the sugar. Seemed easier than trying to form into a ball prior to rolling it. Cookies were delicious! Light and very lemony.

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1 user found this review helpful

Reviewer:

C. Wil

Reviewed: Oct. 17, 2011

A neat trick that helps me keep the stickiness to a minimum; use two teaspoons to scoop the mix from the bowl and drop into a mound of confectioner sugar. Coat the mix with a dry spoon keeping the other spoons away from the sugar. Then, dust your hands with the sugar and roll the mix into a ball in your hands. Less waste and a bit less sticky!

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2 users found this review helpful

Reviewer:

lenebean

Reviewed: Apr. 1, 2011

Follow this recipe to a T but I thought these cookies were way too sweet and tasted like Laffy Taffy in flavor and texture. Even stick in my teeth..I would not make this again. I knew I should not have tried a recipe that was easy. The end results are never good.

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5 users found this review helpful

Reviewer:

vuillaume80

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Lawrence, Kansas, USA

Reviewed: Jan. 8, 2011

Melt in your mouth delicious! I used reduced fat spray canned whipped topping, turned out great! To keep dough from being so sticky, dip your teaspoon in powered sugar before you use it to get the dough out and roll in powdered sugar. Helps keep dough from sticking to spoon. Thanks for a new favorite!

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3 users found this review helpful

Reviewer:

Quincy

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

Reviewed: Dec. 24, 2010

I made gift bags of cookies for all of my friends and every one of them raved about this cookie and wanted the recipe. Its the easiest cookie you will ever make - and so worth eating!

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4 users found this review helpful

Reviewer:

Kinna

Reviewed: Dec. 22, 2010

Yum!!!!!!!!! Definitely grease the cookie pans very well. I had a difficult time removing cookies from the pans with no or little spray.

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7 users found this review helpful

Reviewer:

Casee

Cooking Level: Intermediate

Reviewed: Dec. 19, 2010

This is the best cookies recipe. I did have a hard time finding a cake mix that had pudding in it so I just bought a box of store brand lemon pudding mix (instant) and added to the mix and it still turned out great!

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4 users found this review helpful

Reviewer:

parkersmommy2008

Cooking Level: Expert

Home Town: Sunbury, Ohio, USA

Living In: Piqua, Ohio, USA

Reviewed: Sep. 21, 2010

If I were rating these cookies on my personal taste I wouldn't select 5 -- these are waaaaay too sweet for me. but then I'm the weird Mom who tries to convince her kids that raisins really ARE "Nature's Candy" -- apparently they're not. Everyone else in the whole wide world LOVES these beyond all reason -- my #1 Christmas cookie request. Here's my suggestion: After making any number of giant messes, I've discovered that the best way to get the sugar on these is to pour confectioner's sugar across a flat pan, drop small blops of dough all over with two spoons (scrape against each other to get the dough to drop) and roll them around with... a pointy chopstick! Or one of those bamboo skewers. The small tip doesn't stick as much and you can easily flip them onto the baking sheet. Sending these to my MIL away on business -- they travel well and she adores them. Cool with me -- they make my teeth hurt just looking at them, but they're easy and inexpensive!

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4 users found this review helpful

Reviewer:

spicyham

Reviewed: Sep. 4, 2010

I made these as the recipe states....but found them to be somewhat crumbly. I made them again adding 2 eggs instead of 1. This made a much better cookie. And I have experimented with other flavors. And really like the way they turned out.

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2 users found this review helpful

Reviewer:

Lei

Reviewed: Aug. 25, 2010

Great cookie! Used half of 8oz. tub of Cool Whip. Used oiled cooke scoop. Made 3 doz. beautiful cookies. Mine took 12 minutes to bake and 2 mins to rest before moving to rack. Will make over and over.

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4 users found this review helpful