Ingredients:

  • 1 box (15.25 oz) Lemon Cake Mix (dry)
  • 1 tub (8 oz) Cool Whip, Thawed
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Lemon Zest (optional)
  • 1/2 cup Icing Sugar (Powdered Sugar), for rolling

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, gently combine the thawed Cool Whip, the two lightly beaten eggs, and the lemon zest (if using). Mix until just incorporated.
  3. Gradually add the entire box of dry lemon cake mix to the wet ingredients. Start the mixer on low speed, increasing to medium-low until the dough just comes together. Stop immediately once no dry streaks of mix remain. The dough will be very sticky. Cover the bowl tightly and refrigerate for a minimum of 30 minutes.
  4. Pour the icing sugar into a shallow bowl. Using a small cookie scoop (1-inch/2.5 cm), portion the chilled dough into balls. Roll each dough ball lightly in the icing sugar for a first dusting. Then, roll heavily a second time, ensuring a thick, opaque coating that resembles a small snowball. Place the heavily coated dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
  5. Bake for 10 to 12 minutes. The cookies are done when the edges look set and the centers appear slightly soft, and the powdered sugar coating has cracked beautifully. Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.