This is now a favorite at my house. My husband loves them, and I am constantly being asked for the recipe. They are easy, quick and taste amazing. I used Fat Free cool whip, to reduce the calories, and cannot tell the difference. I now keep the lemon cake mix on hand at all times!
This is now a favorite at my house. My husband loves them, and I am constantly being asked for the recipe. They are easy, quick and taste amazing. I used Fat Free cool whip, to reduce the calories, and cannot tell the difference. I now keep the lemon cake mix on hand at all times!
I made these for my father-in-law who loves lemon and he devoured them. They didn't even last the whole weekend! I used a little bit more cool whip (the entire 8 oz container). It is important to chill the dough even between batches because the dough gets pretty sticky.
Delicious but tempermental little cookies. I love the flavor of these as they are not too sweet but they need to be watched closely so that they don't get too done or not done enough. Maybe I should use parchement paper as they almost always stick to my good nonstick baking sheets. Still they are wonderful when the turn out right!
This is a family favorite as well! The last time I made these I bought 1 container of cool whip and only 1 box of lemon cake mix but when getting home found out I needed more cookies. So I used half of the carton of cool whip which is a cup and half and they stilled turned out wonderful. They weren't as runny and I didn't have to freeze or cool the batter to make it usable.(they were still sticky) Luckily I had a chocolate cake mix on hand to make a 2nd batch with the other half of the container of cool whip.....and they went over with rave reviews. This year for Christmas I'm making them with spice cake mix and another batch with red velvet cake mix to take to a cookie exchange. My children love the spice ones better then the lemon!
Made this recipe exactly as stated and if you like very lemony cookies that are chewy you will love these. I will be bringing these for a Christmas party so currently don't have other feedback. My only complaint is that the dough was terribly sticky and messy to work with even after refrigerating overnight. I took someone else's advise and sprayed my hands with Pam cooking spray to help with the stickiness.
Made these as directed and they were very good although a bit to sweet for my tastes.While baking the second half of the batch I decided NOT to roll them in the powdered sugar and they came out fantastic! Great with coffee. Also I sprayed my hands with a light coating of vegetable oil spray and it eliminated 99 % of the stickiness. This is a keeper..
My first batch went into the oven and after tasting one i didn't even bother baking the rest. I never had cake mix cookies before nor have i ever made them. I actually made these for my sis who likes anything lemon. Didn't even bother giving them to her. These were also very hard to handle. Dropping them into the powdered sugar then rolling into balls helped. Definitely wont be making cake mix cookies again.
Definitely put in the refrigerator for a few hours before baking - much easier to handle. Everyone that's tried these cookies loves them.
These are the best cookies EVER! My mom was infamous for these back in the 70s-90s and since then I have taken over her realm ha. While building our dream home in '05 I made these SEVERAL TIMES for the contractors building our home and out of all the baked items I fed them these were their favorites. Still to this day when these same guys come back to provide maintenance etc. they always mention my awesome lemon cookies. So here's the key to these "pain in the kiester to make" cookies: Always use Duncan Hines Supreme Lemon Cake Mix. I've never refrigerated the dough. I've never used my hands to touch the dough to form balls. I use 2 spoons to form the balls (takes 2 seconds per ball) then transfer the balls (via spoon) to a large bowl containing the powdered sugar. After throwing in about 12 dough balls (remember large bowl) I take 2 more spoons (designated for just this process) and toss them lightly in the powdered sugar. Then spoon them onto parchment paper lined cookie sheets (I ONLY USE AIR-BAKE! For EVERY kind of cookie I make.) and pop them in the oven. Works like a charm!
