When I was a little boy I remember my Mom making “Chocolate Whipped Cream Cookies” and they were always one of my favorites! They are light, airy and so delicious. Years later, I was taught the recipe and have been making different versions of them ever since. You can use ANY (and I mean ANY) cake mix to make these! You will not believe how simple these are to whip up.
I will flag up now and warn you…they are MESSY! BUT…well worth the mess!
I used a lemon cake mix because I have been on a “lemon kick” lately, but I have tried chocolate, Devil’s Food (what my Mom always used), red velvet, orange, pineapple, and strawberry. ALL have turned out delicious.
Whipped Cream and Lemon Cookies
1 8 oz container frozen whipped topping, thawed
1 box of lemon cake mix (you can substitute a variety of flavors here)
1/2 tablespoon pure lemon extract (can substitute flavoring depending on cake flavor)
1/2 cup powdered sugar
Wait to preheat your oven. First you want to combine the container of whipped topping with the 2 eggs. Stir until both are well mixed. After they are well mixed, add the 1/2 tablespoon pure lemon extract. Stir together.
Depending on what type of cake mix you are using – you may substitute the lemon flavoring for vanilla, almond, orange, etc. Just be sure that the flavoring you are using will enhance the flavor of cake mix you are using.
After the whipped cream, eggs, and extract are all combined – add the cake mix. Stir until all combined – this should take just a couple of minutes.
Once everything is combined – put dough in refrigerator for about an hour. This will help the dough “firm up” and not be quite as sticky when you start working with it later on.
While you are waiting on the dough to chill, line 2 cookie sheets with parchment paper. (Possibly 3 cookie sheets depending on the size you are using.)
Get a small bowl ready by adding the 1/2 cup powdered sugar to the bowl. Also lay out a spoon and a fork. I will get to the details as to why a spoon and a fork later…
Close to the hour mark, go ahead and preheat your oven to 350 degrees.
Take the dough out of the refrigerator and drop by teaspoon size amounts into the bowl of powdered sugar. Here is where the spoon and fork come in… Take the spoon and roll the dough around in the powdered sugar. With the fork, lift the ball out of the sugar and onto the parchment lined baking sheets. I find using a fork helps “shake off” some of the powdered sugar.
Once you’ve done this and the cookie sheet is full – place in preheated oven for about 12 minutes. Bake only one sheet at a time. Once baked, remove from oven and let them cool on their sheets.
Store in airtight containers for about 2 days. I actually prefer to put these in the refrigerator. I like the cookies when they are cold and chewy. Just a preference…