Nobody will know you used boxed cake mix and Cool Whip for these irresistible, buttery cookies. These were a hit in our test kitchen, especially with their soft texture and crisp bottoms.

Adam Hickman

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Liz Mervosh

Recipe Summary

active:
50 mins
total:
1 hr 50 mins
Yield:
Makes about 3 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Whisk together egg and lemon curd in a large bowl until thoroughly blended. Add whipped topping, stirring well to combine. Stir in cake mix until combined. 

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  • Place granulated sugar in a medium bowl. Place powdered sugar in a separate medium bowl. Shape dough into balls (about 2 tablespoons each). Working with 1 ball at a time, roll in granulated sugar until well coated. Transfer ball to powdered sugar, and coat well. Place balls 3 inches apart on 2 large rimmed baking sheets lined with parchment paper (8 cookies per baking sheet). (Remaining dough balls can sit, uncovered, at room temperature for up to 30 minutes.) 

  • Bake in preheated oven until tops are set and cracked, 12 to 14 minutes (tops will feel soft). Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely, about 10 minutes. 

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