Thursday, July 3, 2008


I made the “Spice Cake” version and they are pretty good. (Have also had the Strawberry version, and plan to try a chocolate version next week). Once again taken from one of Joanne Fluke’s mystery books - “Candy Cane Murder”

Whippersnappers (Lemon, Spice, or other flavors)

Preheat oven to 350 degrees - rack in middle

1 pkg
(appx 18 oz) Cake mix, the size you can bake in a 9-inch by 13-inch cake pan
2 cups
Cool Whip (measure this)
1 large
beaten eggs
1/2 cup
powdered sugar

1 Combine dry cake mix, Cool Whip, and beaten egg in a large bowl. Stir until it's well mixed.
2 Drop by teaspoon into the bowl of powdered sugar and roll to coat the cookie dough
3 Place the coated cookie drops on a greased (using non-stick cooking spray) cookie sheet, 12 cookies to each sheet
4 Bake at 350 for 10 minutes. Let them cool on a the cookie sheet 2 minutes or so, the move to wire rack to cool completely

Yield: 4 dozen

Cooking Tips
This is an old church recipe that you can use any flavor cake mix in these cookies. The author especially likes Lemon Whippersnappers in the summer because they're simple to make and very refreshing. Original recipe done with Lemon


GailD said...

These were FANTASTIC with Devil's Food Cake mix. A wonderfully chocolate cookie!

GailD said...

I may try to use Red Velvet cake mix at Christmas time, and Valentine's Day. That will be one way to make a Red & White cookie!