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Lemon Crisp Cookies

 Lemon Crisp Cookies
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
24 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a
  • wire rack to cool completely. Yield: about 4 dozen.
Nutritional Facts: 2 cookies equals 128 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 189 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.