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Lemon Snowflakes Recipe

Lemon Snowflakes Recipe photo by Taste of Home

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Four ingredients is all it takes to whip up these delightful cookies.—Linda Barry, Dianna, Texas

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Lemon Snowflakes Recipe

Prep: 30 min. Bake: 10 min./batch

Yield: 66 Servings

30 10 40

Ingredients

1 package lemon cake mix (regular size)
2-1/4 cups whipped topping
1 egg
Confectioners' sugar

Directions

In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.
Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned and tops are cracked. Remove to wire racks to cool. Yield: 5-1/2 dozen.

Originally published as Lemon Snowflakes in Country Woman November/December 1992, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Snowflakes

Lemon Snowflakes

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Reviewed on Feb. 22, 2013 by terik82

Great cookies! Both quick and delicious. Made a different version using Orangecicle cake mix and they were great as well.

Reviewed on Aug. 05, 2012 by gwashington1961

This 'Lemon Snowflake' will be a lemon flavored cake mix 'center'. These are a lot like Mexican Wedding Cakes or Russian Tea Cakes. You can open yourself to different flavors by using a different cake mix for the center of the cookie! Orange, Strawberry, Lime, Raspberry, Cherry, Chocolate. Coconut Snowflakes (or any other flavors you already love). As the cookies swell and break open, the contrasting colors and delightful fragrances will be emitting from each cookie/Snowflake! I hope that you enjoy this cookie!

Reviewed on May. 26, 2012 by lschumacher

Best lemon cookies. I have made these cookies so many times now & always a request from all my friends. So easy & you can also use different flavor cake mixes too. Made chocolate ones & added nuts & also used a confetti cake mix & kids love it!

Reviewed on Dec. 03, 2011 by millsma

Did not like the texture - like the tops of a cupcake - not crisp at all.

Reviewed on Dec. 01, 2011 by suzieq54

using this for a cookie swap. Only thing I found incorrect is the amount of cookies it made. No way 5-6 doz. barely made 3.

Reviewed on Nov. 12, 2011 by ohmiela

great tasting, easy to make recipe.

Reviewed on Dec. 18, 2010 by briboy

gone before i can start my second batch. if you have boys hide them !!!

Reviewed on Dec. 09, 2010 by Applegirl612

These are so fun and simple to make. My son likes to make these. They are my secret surprise cookie @ the cookie exchange. They are so light and tasty!

Reviewed on Sep. 20, 2010 by pohl1959

I make these several times a year. My kids love them so much that they won't let me take them anywhere because they want to eat all of them!

Reviewed on Jan. 15, 2010 by Maliyuki

This a delicious and fast cookie to make. I'm a huge fan of lemon and I loved them! I would recommend putting the batter in the refrigerator for 15 minutes before trying to put them on the cookie sheet.

Reviewed on Sep. 27, 2009 by gjretired

Good, but not very lemony even though I added one lemon's juice and rind.

Reviewed on Sep. 27, 2009 by gjretired

Reviewed on Jan. 02, 2009 by neeron

I am a chocolate nut, so I was delighted how good they turned out. I used a plain lemon cake mix. I accidently under cooked some and they came out chewey. They were great too. My son wants me to make more.

Reviewed on Dec. 23, 2008 by hescot2

I have made a similar recipe for years. I use 1 cake mix (any flavor), 1 tub of Cool-Whip and 2 eggs.

Reviewed on Dec. 22, 2008 by mahcalabria

I took it to mean from the freezer section. That is what I used, and they came out great.

Reviewed on Dec. 18, 2008 by Gossamer

Does anyone know if the whipped topping is the non-dairy kind found in the freezer section or is the powdered kind, or regular whipped cream?

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