It isn’t a coincidence that the next Pinterest discovery that I made was another one of the easy cookie recipes using cake mix as a cheat. I don’t know how I’m just now discovering this technique!
I used to love Archway’s Lemon cookies as a kid, but as an adult, I’ve found them to be really dry every time I get them, even if they are fresh out of a new package. I’m a sucker for lemon cookies, though, so this recipe caught my eye. They are anything BUT dry! Right out of the oven, they were gooey and almost custardy on the inside. It only takes four ingredients; a lemon cake mix, one egg, one container of whipped topping (a la Cool Whip – buy the store brand, for sure), and a bit of confectioner’s sugar for rolling the cookies.
LEMON BURST COOKIES | Recipe originally from tidymom.net
1.) Preheat oven to 350 degrees.
2.) With a hand blender, mix together cake mix, whipped topping, and one egg. The batter is going to be VERY thick, almost like mortar. Your hand blender is going to be groaning for mercy even at the highest setting, so be aware.
Just add bricks, and you could build a house. A delicious, lemony house.
3.) Use a tablespoon to dip batter out (about the size of an egg yolk) and drop into a bowl of confectioner’s sugar to coat. Again, the batter is VERY sticky, but once it hits the powdered sugar, you’ll be able to gently roll it around and it won’t stick to your fingers once it is coated.
Side note – if you think that setting up your two year old at the breakfast nook table with some tempera paints, newspaper, and paint brushes is a good way of distracting her while you bake…
…you would be wrong.
4.) Bake at 350 degrees for ten minutes.
I think next time I make these I may add some fresh lemon juice to the batter, and roll them in granulated sugar rather than powdered sugar.