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Lemon Snowflakes Recipe

Lemon Snowflakes Recipe

Four ingredients is all it takes to whip up these delightful cookies.—Linda Barry, Dianna, Texas
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch YIELD:33 servings

Ingredients

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

Directions

  • 1. In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.
  • 2. 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.

Nutritional Facts

1 cookie equals 87 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 112 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Reviews for Lemon Snowflakes

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MY REVIEW
Reviewed Mar. 22, 2014

"Really don't know why everyone is raving about this recipe ?! This was just ok. Won't be making this again ! Cookies made from scratch are much better!!!!"

MY REVIEW
Reviewed Feb. 18, 2014

"Frist time I made them they were too sweet; however, second time I made them I substituted the whipping topping with sour cream, much better."

MY REVIEW
Reviewed Jan. 8, 2014

"Easy, tasty and inexpensive. Great recipe! :)"

MY REVIEW
Reviewed Dec. 31, 2013

"The cookie trifecta: easy to make, very tasty, and soft and chewy!"

MY REVIEW
Reviewed Dec. 26, 2013

"Love these. Been making them a couple years now. Have used chocolate & spice cake mix as well! We call the lemon ones Yellow Snow cookies! LOL"

MY REVIEW
Reviewed Dec. 26, 2013

"I have not made these cookies but if you were to use Reynolds non stick foil they would slide right off. I use it for all my cookies."

MY REVIEW
Reviewed Dec. 20, 2013

"I just made these with Betty Crocker Gluten Free Devil's Food Cake mix, 15 oz, (one of my friends can't have Gluten) and OMG what nice cookies, great flavor. Of course, you can't go wrong with Chocolate. Cooked 11 minutes and soft like the top of a cup cake like someone had said. I always bake cookies on parchment paper. I wet my fingers and it was easier to roll the mix in a ball. I got 45. Next time I will try to refrigerate dough for 1/2 hour like someone said. This is a keeper"

MY REVIEW
Reviewed Dec. 19, 2013

"Lenny1309, seriously? All cake mixes are now the 15 oz size. All the manufacturers stopped making the 18 oz size and cut back the ounces per box, to avoid having to raise the price. The cake mix they mean is just a regular 2-layer size cake mix. Even if you found a "years-old" 18 oz cake mix, that would not make much of a difference in your finished product. This is not rocket science."

MY REVIEW
Reviewed Dec. 19, 2013

"These cookies have an excellent taste. They stuck to the ungreased pan though so next time I make them I will lightly grease the pan and make them smaller in order to get the 5 1/2 dozen instead of the 3 1/2 dozen that I got."

MY REVIEW
Reviewed Dec. 19, 2013 Edited Dec. 20, 2013

"my mom has been making them since I was a child, her recipe is called " lemon whippersnappers" and uses Duncan Hines cake mix, the only brand without the pudding in the mix. we also bake them on a greased cookie sheet"

MY REVIEW
Reviewed Dec. 18, 2013

"I followed the directions as printed. I dropped them by teaspoons full, but next time I would make them a bit smaller so I get 5 1/2 doz or more. For my oven, the 12 minutes bake time was not quite enough so I added 3 more minutes and they still came out soft but done. I would also lightly spray the pan as they stuck a little on an ungreased pan. They are yummy! Definitely a new one to add to my regular Christmas cookie baking."

MY REVIEW
Reviewed Dec. 18, 2013

"These cookies are really easy to make, but the most essential tool needed to make these cookies is a cookie scoop! The dough is extremely sticky, and if you use a spoon...a lot of batter gets wasted in the process (not to mention a lot of hand-washing). I made a batch of red velvet and a batch of lemon, and both were good. Any flavor cake mix would work...and the box size I used was 15.25oz, which is what most cake box sizes are now, and it worked just fine. I only got 24 cookies using a cookie scoop."

MY REVIEW
Reviewed Dec. 17, 2013

"I was looking for a lemon cookie recipe and happened to see this recipe , these were so good I did add the zest of 1 lemon & also refrigerate the mix for 1/2 hour .If you like a soft cookie you will love these cookies ."

MY REVIEW
Reviewed Dec. 16, 2013

"These cookies are fantastic! They are really easy, quick to make and taste great! They are nice when you are in a hurry and need some quick filler Christmas cookies."

MY REVIEW
Reviewed Dec. 16, 2013

"It is upsetting when people do not put the weight of the item ie; in this case the lemon cake mix. They only say regular size. In many recipes which are now several years old, they specify a 15 oz container of a certain product to use. It has been so hard to find since time has passed. Now only a generic size of this amount is available at Kroger. We do not have time to call or go to many places to check to see if they have the right size."

MY REVIEW
Reviewed Dec. 16, 2013

"These are SO easy and yummy! You can use any flavor of cake mix. COOL WHIP is what they are referring to, Brian! I hope this helps!"

MY REVIEW
Reviewed Dec. 16, 2013

"cool whip"

MY REVIEW
Reviewed Dec. 16, 2013

"Can anyone tell me what whipped topping is?Is it cool whip or real whipping cream?Thank-you"

MY REVIEW
Reviewed Dec. 15, 2013

"I make these all the time. Everyone loves them. I do use parchment paper though as they are sticky.

They are also great with a strawberry cake mix. :)"

MY REVIEW
Reviewed Dec. 15, 2013

"Can't wait to try these. Making them for teachers luncheon."

MY REVIEW
Reviewed Dec. 15, 2013

"will definately make again-I may add lemon zest, but good as they are. You can get a crisp cookie or a semi soft cookie-depends how long you leave it iin the oven (saw someone that did not like the texture-problem solved) I may also try other flavors. The dough is soft, so I dropped tsp. of batter into a bowl of powdered sugar and rolled that way. They keep well, and freeze well-"

MY REVIEW
Reviewed Feb. 22, 2013

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

MY REVIEW
Reviewed Aug. 5, 2012

"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!"

MY REVIEW
Reviewed May. 26, 2012

"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!"

MY REVIEW
Reviewed Dec. 3, 2011

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

MY REVIEW
Reviewed Dec. 1, 2011

"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."

MY REVIEW
Reviewed Nov. 12, 2011

"great tasting, easy to make recipe."

MY REVIEW
Reviewed Dec. 18, 2010

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

MY REVIEW
Reviewed Dec. 9, 2010

"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!"

MY REVIEW
Reviewed Sep. 20, 2010

"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!"

MY REVIEW
Reviewed Jan. 15, 2010

"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."

MY REVIEW
Reviewed Sep. 27, 2009

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

MY REVIEW
Reviewed Jan. 2, 2009

"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."

MY REVIEW
Reviewed Dec. 23, 2008

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

MY REVIEW
Reviewed Dec. 22, 2008

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

MY REVIEW
Reviewed Dec. 18, 2008

"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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Wine Pairings

Sweet White Wine

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