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4-Ingredient Lemon Cookies
4-Ingredient Lemon Cookies Photo: Liz Andrew/Styling: Erin McDowell

Reasons we love these cookies: 1) They're lemony. 2) They're light as clouds. 3) They call for only four ingredients.

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24 cookies

One 18.25-ounce box lemon cake mix

1¼ cups frozen whipped topping, thawed

2 large eggs

Confectioners' sugar, as needed for finishing

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Sift the cake mix into a large bowl. Whisk in the whipped topping and eggs, and mix well to combine.

3. Scoop mounds of batter, about 2 tablespoons each, onto the prepared baking sheets (staggered and spaced about 1 inch apart).

4. Sift confectioners' sugar generously over the mounds of batter. Bake until the cookies are crackled across the surface and lightly golden at the edges, 6 to 8 minutes.

5. Let cool completely on the baking sheets and then serve or store in an airtight container until ready to serve.

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