Lemon Whippersnappers

Recipe View In a large mixing bowl, combine the lemon cake mix, thawed whipped topping, and beaten egg. Mix until thoroughly combined, forming a smooth, cohesive dough. (Approximately 5 minutes)

Recipe View Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 3 hours, or preferably overnight. This chilling period allows the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking. (3+ hours)

Recipe View When ready to bake, preheat your oven to 350 degrees F (175 degrees C). Prepare two baking sheets by lightly greasing them or lining them with parchment paper. (Approximately 10 minutes)

Recipe View Remove the chilled dough from the refrigerator. Using a tablespoon or a small cookie scoop, roll the dough into 1-inch balls. (Approximately 15 minutes)

Recipe View Place the confectioners' sugar in a shallow bowl. Roll each dough ball generously in the powdered sugar, ensuring it's fully coated. (Approximately 10 minutes)

Recipe View Arrange the sugared dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. (Approximately 5 minutes)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden brown. Avoid overbaking, as this can dry out the cookies. (10-12 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. (Approximately 5 minutes)