I love using citrus in cookies! These pillowy delights start with a lemon cake mix for a base that gives them a soft, fluffy texture.

Then some fresh lime zest and juice are added for some extra zip to the flavor.

Finally, the dough balls are rolled in a little powdered sugar for a fun crackled look after they bake.

These puffy lemon cookies would be perfect for your holiday cookie exchanges or gift baskets. Enjoy!

Lemon-Lime Snowdrop Cookies

Author: Erin Browne
Prep Time: 5 mins
Cook Time: 11 mins
Total Time: 16 mins
Yield: 4 dozen cookies 1x

Print Recipe

Ingredients

Scale

1 lemon cake mix (18.25 ounces, see notes)
2 ¼ cups frozen whipped topping, thawed (see notes)
1 large egg
1 lime, zested and juiced
Confectioner's sugar

Instructions

In a large bowl, use a hand mixer and combine the cake mix, frozen whipped topping, egg, lime zest and juice.
Use a nonstick spatula and scrape down the sides and gather the dough into the center of the bowl - it will be very sticky. Cover with plastic wrap and refrigerate for 2-3 hours.
Preheat oven to 350F.
Drop teaspoon sized balls of dough into a bowl of confectioner's sugar and roll it around with a fork or spoon. Transfer to ungreased baking sheet about 2 inches apart.
Bake for 10-12 minutes or until lightly golden and the sugar should have a crackled appearance. Allow to cool on the sheets for about 5 minutes and then transfer to a cooling rack.
Repeat with remaining dough, making sure to use fully-cooled baking sheets with each new batch, and return the dough to the refrigerator when not working with it to keep it chilled.

Notes

If you can only find the 15.25 oz cake mixes, add the following: 5 TBS all-purpose flour, ⅛ tsp baking powder, and a teeny pinch of baking soda.

I used a Betty Crocker Delights Super Moist Lemon Cake Mix

If you aren't thrilled with the ingredients list in typical whipped topping (like Cool Whip), try TruWhip! Much better ingredient profile and its not as sickly sweet. You can find it in most regular grocery stores.