Lemon Cooler Cookies
With Spring here and Summer just around the corner warm weather is in the air. What complements warm weather better than a sugary, cool refreshing lemon cookie? These cookies are perfect with morning coffee, afternoon tea, or for a picnic. Great for family gatherings, potlucks, and bake sales these cookies never last long.
If you are looking for a great new summer cookie this is it! Cool and refreshing they are perfect for those hot summer days in the sun. I never have to worry about keeping them fresh as these cookies are moist and don't last much longer than 3 days at my house. However, putting them in zip lock bags, a cookie jar, or in a simple tupperware container will keep them fresh.
With only four ingredients these cookies are fast and easy to make. They may not be made from scratch, however they are so moist and delicious people will think they are. If you can't, or simply prefer not to bake completely from scratch, or your philosophy is like my cousin's (they are made at home so they are homemade) these cookies are great.
Cook Time
*Note: Cook time does not include thawing the cool whip. If you have to thaw the cool whip add an extra 30 minutes to your prep time.
Ingredients:
- 1 box Lemon cake mix with pudding, (Most cake mixes today already have pudding in them)
- 1 8 oz container Cool Whip, (An imitation whipped cream)
- 1 Egg
- 1 cup Powdered sugar, (Adding more as needed)
- 1 tsp. Lemon extract, (If desired)
*Warning: Do not follow the instructions on the back of the cake mix box. Doing so will result in a liquid batter that is nearly impossible to bake.
Instructions:
- Thaw cool whip to room temperature if not already. (I like to take it out of the freezer in then morning and bake the cookies right before lunch) Pour powdered sugar into a bowl.
- In a separate bowl combine cake mix, cool whip, and egg. If using lemon extract add that in as well. (Using a hand mixer will make the process easier).
- Use a spoon to create small balls and drop them into the powdered sugar (Wet hands make it easier to form balls as the dough is kind of sticky). Having a small bowl of water nearby may not be a bad idea.
- Completely cover balls in powdered sugar and place on a baking sheet (I flatten mine a little so they spread out. Without flattening they will stay thicker cookies).
- Bake in oven for 10 minutes at 350 degrees. Do not brown cookies.
- Cool on a baking sheet for 3-5 minutes and transfer to a cooling rack.
These cookies tend to be a little messy to make with the powdered sugar and sticky dough combination. It is best to not let young kids help in baking these cookies unless you are prepared to clean up a mess afterwards.
For a variation and little tart kick, add a package of lemonade Kool-Aid mix to the powdered sugar. Mix together before placing dough balls into powdered sugar.
The perfect soft lemon cookie for those who prefer soft and moist verses the traditional crispy lemon cookie. Enjoy!
