Lemon Whippersnaps
Lemon Whippersnaps is an easy dinner. Made with 1 (18 1/2 oz.) lemon cake mix, 2 c. (4 1/2 oz.) cool whip, thawed, 1 egg and 1/2 c. sifted powdered sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
👨🍳 Instructions
Grease a cookie sheet.
Preheat oven to 350°.
Combine cake mix, whipped topping and egg.
Stir until well mixed.
Drop by teaspoon into powdered sugar; roll to coat.
Place balls 1 1/2-inches apart on cookie sheet.
Bake at 350° for 10 to 15 minutes.
Cool slightly before removing from sheet.
Yield: 4 dozen.
🍷 Perfect Pairings
Complete your meal with these
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