Secret Ingredient Lemon Snowflake Cookies

• Ingredients

  • 16oz Cool Whip
  • 2 large eggs
  • 1 Tbsp. lemon extract
  • 1 tsp. lemon oil
  • 1 Tbsp. lemon zest
  • 2 boxes instant lemon pudding (3.4oz each – sub vanilla pudding if needed
  • 2 boxes lemon cake mix, I prefer Betty Crocker
  • Powdered sugar for rolling

Found on mirlandraskitchen.com

Description

Ingredients

• 16oz Cool Whip
• 2 large eggs
• 1 Tbsp. lemon extract
• 1 tsp. lemon oil
• 1 Tbsp. lemon zest
• 2 boxes instant lemon pudding (3.4oz each) – sub vanilla pudding if needed
• 2 boxes lemon cake mix, I prefer Betty Crocker
• Powdered sugar for rolling

Directions

• Preheat oven to 350 F.
• In the bowl of a stand mixer combine Cool Whip, eggs, lemon extract, lemon oil and lemon zest. Beat on medium speed for 1 minute.
• With the mixer on medium speed slowly add both boxes of pudding one at a time until combined. Then slowly add cake mixes one at a time until combined; batter will be very sticky.
• Use a cookie scoop (1oz size preferred) to make balls. Roll each ball in powdered sugar until well coated and place on an ungreased cookie sheet.
• Bake at 350F for 10 minutes until the cookies are set and edges are firm but not quite brown. Switch top and bottom sheets of cookies at the five minute mark.
• Let cookies cool for 5 minutes on the sheets and transfer to a wire rack to cool completely.