Makes 3 dozen cookies. Serving size 2 cookies.
1 large egg
⅓ cup lemon curd (available in most supermarkets)
6 ounces frozen whipped topping (like Cool Whip, about 3 cups), thawed
1 (15.25-oz.) package lemon cake mix (such as Duncan Hines Lemon Supreme)
½ cup granulated sugar
½ cup (2 oz.) powdered sugar
Nutritional info per cupcake
Total Fat: 8g
Total Carbohydrates: 36g
Total Sugars: 29g
- 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.
- 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.