Lemon Cream Cookies


My boyfriend’s co-worker often sends him home with cookies, cake, fudge, and other treats, so he decided that “he” (read “I”) should return the favor. I was trying to think Lemon Cookie doughof something easy and delicious to make, and I remembered some wonderful, 3-ingredient lemon cookies from my childhood. Back then, we didn’t make them as sandwich cookies, but they do work well that way.

The cookies consist only of Cool Whip and cake mix. At first I was quite skeptical, because I was used to the long list of ingredients, both dry and wet that went into most cookie recipes. However, the combo makes the most delicious, chewy, tender cookies.

Lemon Cookies fresh from the ovenLemon Cream Cookies

1 8 oz. container of Cool Whip whipped topping
1 box of lemon cake mix
Powdered sugar

2 C cream cheese frosting
Lemon juice or lemon extract

Preheat the oven to 350 degrees. Combine the Cool Whip and cake mix in a large mixing bowl with a wooden spoon or pastry blender. At room temperature, the dough will be very sticky and difficult to handle.

Cover the dough with plastic wrap and place the bowl in the freezer to chill for 10 minutes before the first batch and between each subsequent batch. While waiting for the dough to chill, add lemon juice or lemon extract to 2 cups of cream cheese frosting to taste and chill it in the refrigerator until ready to use. Place 1/2 inch of powdered sugar in a small, shallow container. Roll the chilled dough into 1-inch balls and coat lightly with powdered sugar. Place the balls of dough on the cookie sheet 2 to 3 inches apart.

Bake each batch for 10 to 13 minutes until lightly browned around the edges. Allow the cookies to cool completely. The cookies will be soft when cooled. Gently spread frosting on the bottom side of one cookie and top with a second cookie.

Alternatives: This recipe works with any combination of cake and frosting flavors.

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