1 box (18.25 ounces) lemon cake mix
1 large egg
zest and juice from 1 lemon
1 (8 ounce) container whipped topping, thawed
about 3/4 cup powdered sugar
Preheat oven to 350 degrees F.
In a large bowl, combine dry cake mix, egg, lemon juice, and lemon zest. Mixture will be crumbly. Fold in whipped topping until well combined. Batter will be sticky; refrigerate for 1 hour. Scoop the batter out by small spoonfuls and roll in powdered sugar. Place on a cookie sheet lined with parchment paper. Bake for 8 - 10 minutes until lightly browned. Makes about 4 dozen cookies.
These cookies are moist and lemony and so easy to make.