1TSPlemon rind**OR substitute the fresh lemon juice & rind for-- 1 tsp lemon extract + 2 TBSP milk
Instructions
Cookie Dough
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
In a medium size mixing bowl, combine the cake mix, egg and cool whip with a hand mixer until they are all well combined.
Then, use a cookie scoop to scoop the dough out of the bowl and onto your prepared cookie sheet. Be sure to place them apart to give the cookie dough balls room to grow and expand as they cook. A general rule of thumb is about 2 inches between each cookie.
Then, bake the cookies in the pre-heated oven for 10-12 minutes. You want the cookies to begin to lightly brown on the tops.
When done, remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes. When the cookies come out of the oven, they are still pretty soft and puffed up. As you allow them to cool on the sheet, they will continue to cook slightly and flatten out. Transfer your cooled cookies onto a cooling rack to finish cooling completely.
Glaze
Start by whisking all of the powder sugar, melted butter, lemon juice and lemon rind in a bowl until nice and smooth. If your glaze is too runny, add a bit more powder sugar. If it happens to be too think, add a bit more melted butter or lemon juice if you want an extra punch of flavor.
Procced to spoon about 1 teaspoon of glaze over the tops of each cookie.
Notes
These Lemon Glazed Cool Whip Cookieshave a sweet, tangy, and refreshing taste that will be surely become a family favorite!