Active time:50 min. Total time: 1 hour, 50 min.
Yield: Makes about 3 dozen (serving size: 1 cookie)
Nobody will know you used boxed cake mix and Cool Whip for these irresistible, buttery cookies. These were a hit in our test kitchen, especially with their soft texture and crisp bottoms.
Ingredients
- 1large egg
- 1/3 cup lemon curd
- 6 ounces frozen whipped topping (about 3 cups), thawed
- 1(15.25-oz.) pkg. lemon cake mix (such as Duncan Hines Lemon Supreme)
- 1/2 cup granulated sugar
- 1/2 cup (2 oz.) powdered sugar
How to Make It
Step 1
Preheat oven to 350°F. Whisk together egg and lemon curd in a large bowl until thoroughly blended. Add whipped topping, stirring well to combine. Stir in cake mix until combined.
Step 2
Place granulated sugar in a medium bowl. Place powdered sugar in a separate medium bowl. Shape dough into balls (about 2 tablespoons each). Working with 1 ball at a time, roll in granulated sugar until well coated. Transfer ball to powdered sugar, and coat well. Place balls 3 inches apart on 2 large rimmed baking sheets lined with parchment paper (8 cookies per baking sheet). (Remaining dough balls can sit, uncovered, at room temperature for up to 30 minutes.)
Step 3
Bake in preheated oven until tops are set and cracked, 12 to 14 minutes (tops will feel soft). Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely, about 10 minutes.
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