Note: This is part one of a double post (the posts, though, are unrelated and do not have to be read in order).
In my last post, I gave you a little history lesson on the cookie table and previewed the first cookie I was going to try in my little “cookie experiment” in the months leading up to my cousin’s wedding.
The first cookie I tried was: Lemon Burst Cake Mix Cookies. I found the recipe through Pinterest, but the original recipe can be found on the TidyMom.net blog.
Lemon Burst Cake Mix Cookies
Makes about 5 dozen small cookies.
- 1 Lemon Cake Mix (approximately 18 oz)
- 8oz. Cool Whip (thawed)
- 1 egg*
- Powdered Sugar
- Parchment Paper
- Stand or Hand Mixer
- Cookie Sheet(s)
- If your Cool Whip is frozen, make sure to thaw it completely before starting.
- In a bowl, combine the cake mix, Cool Whip, and egg.
- Beat the mixture well, for 1-2 minutes, until all ingredients are fully incorporated into one another. The dough will be slightly sticky and look a little like taffy.
- Place approximately 1/2 cup of powdered sugar in a small bowl (to roll the cookies in before placing them on the baking sheet.)
- Line your cookie sheet with parchment paper. IMPORTANT: Do NOT use wax paper. Wax paper should not be used to bake with and is not an alternative for parchment paper.
- Drop teaspoonfuls of dough into the powdered sugar, completely coating the dough ball before placing it on the cookie sheet.
- Bake cookies at 350 degrees for 10-12 minutes.
- Cookies will be soft when first removed from oven.
- Cool cookies on a rack.
- *A commenter on the TidyMom.net blog suggested using 2 eggs for a fluffier cookie. I might try this next time. My cookies were a little flat, but not so flat that they were a failure.
- Thaw your Cool Whip but keep it cold. The colder the Cool Whip is, the easier the dough is to handle. I definitely noticed that as the dough got warmer, the cookies didn’t come out as nice.
- Watch out for the powdered sugar! Coating the dough leaves a lot of powdered sugar on the baked cookies and if you inhale the wrong way, you’re left with a powdered sugar-induced coughing fit. Haha!
These cookies were amazing. Plain and simple. They were light and slightly chewy. Just lemony enough without being overpowering and not overly sweet. I will definitely make them again and hope to make them for my cousin’s wedding. The only downside to them is that I don’t think they are the kind of cookie that will freeze well, so I’d have to make them close to the event.