Lemon Crisp Cookies Recipe
Lemon Crisp Cookies Recipe photo by Taste of Home

Lemon Crisp Cookies Recipe

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These quick-to-fix treats are a snap to make using a boxed cake mix. The sunny yellow color, big lemon flavor and delightful crunch are sure to bring smiles. —Julia Livingston, Frostproof, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 1 package lemon cake mix (regular size)
  • 1 cup crisp rice cereal
  • 1/2 cup butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon peel

Nutritional Facts

2 each: 128 calories, 6g fat (3g saturated fat), 19mg cholesterol, 189mg sodium, 18g carbohydrate (10g sugars, trace fiber), 1g protein


  1. Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  2. Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely. Yield: about 4 dozen.
Originally published as Lemon Crisp Cookies in Taste of Home June/July 1998, p9

Sweet White Wine

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

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Reviewed Sep. 16, 2013

"Very easy to make, but if I make again I will leave the rice crispies out or decrease the amount."

Reviewed Aug. 28, 2013

"I'll try this recipe but it sounds similar to the one I use.....1 box lemon cake mix ..1 egg..8oz. Cool Whip. Stir together. Dough will be like marshmellow creme. Bake cookies 8 to 10 min."

Reviewed Aug. 26, 2013

"If your looking to change your normal cookie routine this is a great twist. I used a Pillsbury Pink Lemonade cake mix. It made a nice crisp summer cookie."

Reviewed Aug. 10, 2013

"Very yummy and so easy to make."

Reviewed Sep. 3, 2012

"I have made these cookies before & they are really delicious! They're definitely a keeper in my opinion!"

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