Jean’s Lemon Whippersnappers
When my oldest daughter, Katie, was in preschool, many moons ago, I used to take her to a Mom’s Morning Out gymnastics program. While there, we met Jean and her daughter, Laura, and became fast friends.
We got together from time to time outside of gymnastics and one Christmas, Jean hosted a cookie exchange. I don’t remember what I brought, but I do remember Jean’s Lemon Whippersnappers and they quickly became a family favorite at Christmas time.
Some people call these cookies Crinkle Cookies, but I love the Whippersnapper name, which I am assuming comes from the fact that Cool Whip is a main ingredient.
These delightfully soft, citrus cookies are just the thing to brighten any cookie platter, and they only require 4 ingredients and a little bit of time. They are a great secret weapon for holiday parties because they are easy and a huge crowd-pleaser.
All you need is a lemon cake mix, a small tub of Cool Whip, 1 egg and some powdered sugar for rolling.
The dough comes together easily with a bowl and wooden spoon, and even easier with a stand mixer.
Mix the cake mix, egg and Cool Whip until you form a dough. It will be very sticky, and that’s how it’s supposed to be. Next, you drop a teaspoon of dough into a bowl of powdered sugar and coat the dough well while forming a ball.
Evenly space 12 dough rounds on a cookie sheet lined with parchment paper and bake for 8-10 minutes until the cookies are just beginning to brown. Remove the pan from the oven and allow the cookies to cool a bit before moving them to a wire rack to cool completely.
That’s it! So easy and so yummy. Once they are cooled completely, store them in an airtight container.
This recipe makes 4 dozen cookies. If you want to play around, you can use any flavor cake mix. Strawberry cake will give you pretty pink cookies. Chocolate cake mix makes delicious brownie-like cookies. You really can’t go wrong.
A lot has changed since Jean and I had little tiny gymnasts. The girls are now sophomores in high school and Jean is a busy real estate agent. Speaking of which, if you need a great agent you can find Jean’s real estate page on Facebook here.
But I always think of those sweet preschool days and fun friendships when the delicious smell of Jean’s Lemon Whippersnappers fills my kitchen. Give these cookies a try and make some of your own memories this Christmas.
AuthorMelissa JoyDifficultyBeginnerPreheat your oven to 350º F. Line a cookie sheet with parchment paper.
Combine the cake mix, egg and Cool Whip well, either in a stand mixer on medium or in a bowl with a wooden spoon. Mix until it forms a sticky dough.
Using a teaspoon, drop loose balls of dough into a bowl with the powdered sugar. Roll the dough to coat and form a perfectly round ball.
Place the dough balls on a cookie sheet, evenly spacing 12 cookies with space between them.
Place the cookie sheet in the oven for 8 minutes or until the cookies are just starting to brown around the edges.
Allow the cookies to cool on the pan for 2 minutes. Then remove to a wire rack to cool completely before storing in an airtight container.
Ingredients
Directions
Preheat your oven to 350º F. Line a cookie sheet with parchment paper.
Combine the cake mix, egg and Cool Whip well, either in a stand mixer on medium or in a bowl with a wooden spoon. Mix until it forms a sticky dough.
Using a teaspoon, drop loose balls of dough into a bowl with the powdered sugar. Roll the dough to coat and form a perfectly round ball.
Place the dough balls on a cookie sheet, evenly spacing 12 cookies with space between them.
Place the cookie sheet in the oven for 8 minutes or until the cookies are just starting to brown around the edges.
Allow the cookies to cool on the pan for 2 minutes. Then remove to a wire rack to cool completely before storing in an airtight container.
