In honor of Ms. Lorretta Lynn, we are sharing her favorite dessert!
After the loss of the country music icon Lorretta Lynn, we wanted to find a way to honor her, and what better way to do that than with food? After some research, we found that these Lemon Whippersnap Cookies were one of her favorite southern desserts. While this is not one of our typical recipes, we stayed faithful to the original for this one!
WOT we love about this recipe: They are straightforward to make and, dare we say, failproof.
Lemon Whippersnap Cookies
Servings 2 dozen
Ingredients
- 1 15-16.5 oz box lemon cake
- 2 cups whipped topping, like cool-whip
- 1 egg, lightly beaten
- 1 lemon, zested
- 1 lemon, juiced
For Rolling
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine the cake mix, whipped topping, 1 egg, lemon zest, and lemon juice. Using a spatula, combine all the ingredients until you get a very sticky dough consistency.
- Using a small cookie scoop, scoop out one doughball and drop it into the powdered sugar. Roll it in powdered sugar until coated and place on the parchment lined cookie sheet.
- Bake in oven for 10-12 minutes, until set.
- These cookies are perfect hot out of the oven or if you can wait, perfect for a special treat. They also freeze for up to two months.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Photos by Lorianne DeVita
