Reviewed: Feb. 23, 2009

I was anticipating enjoying these cookies, I'm a big fan of cool whip. I was very disappointed. I thought the cookies were very bland and tastelss. I did use light cool whip (but I use light everything and it never bothers me). I would not make these again, sorry!

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Reviewer:

Dilnavaz

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Jan. 23, 2009

My mom just made a batch of these cookies with my children over this past weekend. They are fantastic!!! May I suggest a few other topping to roll them in... coconut or toasted coconut, crushed nuts, colored sugar, toffee bits.... this list is endless GO WILD

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honey34bears

Reviewed: Jan. 11, 2009

Tasted good, but plain. I was hoping that it would be more exciting than it was, but lemon cake is always delicious! =D My best friend is a Raider's fan so I split the confectionary sugar into two bowls and poured black food coloring into one bowl so I could have black and white cookies for him. =D

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Reviewer:

K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 24, 2008

Amazing!!! So good & easy! Dough is sticky, but if you drop it into the sugar and sprinkle w/ sugar before you touch it. Roll around in sugar and then it won't stick to you. As long as there is sugar on the dough you shouldn't have any problems.

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HeatherC8

Reviewed: Dec. 20, 2008

yummo! I was wary of these when I saw them at a party, but am sooo glad I tried one. Now that I have made them I have a tip to make the process of powdering them a cinch. Drop about a 3rd of the dough in the powdered sugar and coat so you can pick up and handle the dough. Hold in one hand, gently pinch a piece off, drop in the sugar to finish powdering and drop on the cookie sheet. Occasionally re-drop the large piece of dough to be sure it stays nicely powdered and will not stick to your hand. Happy baking!

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ctorno

Reviewed: Dec. 20, 2008

This was easy, and quite tasty. I did add one step: First I dropped the dough in granulated sugar to coat, then I moved it to powered sugar for a second coat. Seems to have helped the powered sugar stay nice and white after baking. (Stole that tip from a chocolate crackle cookie I make). I also used a small scoop to drop the dough into the sugar. Much easier than a spoon and helps it stay more round. They do spread a bit, so don't put them too close on the pan, or they'll stick together. I also tried a batch by just rolling in granulated sugar, then smooshing flat with a glass dipped in granulated sugar. You get a flat cookie this way, and although not as pretty, I think they tasted better this way.

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Reviewer:

Donna

Reviewed: Dec. 18, 2008

I don't know if it was our oven, but we had to bake for ~10-12 minutes. Very popular and they went fast!

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AOLIN

Reviewed: Dec. 16, 2008

These have a great taste! The only change i made was i added Lemon extract. I only gave it a 3 because i had trouble getting the right timing down. The first time they over baked and the second batch under baked. This is the kind of cookie you need to keep a constant eye on. But they truly are delicious!

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Reviewer:

Angelina

Cooking Level: Intermediate

Reviewed: Dec. 14, 2008

This cookie was not what I was hoping it would be. Had good flavor, but I wanted more consistency to it..would not make these again

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Reviewer:

april

Reviewed: Nov. 25, 2008

I had never made cookies using cake mix before I alsways made them from scratch, but I wanted to try something different. After making these cookies, they are very good. I will definitely try using different mixes. Thanks for the recipe.

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