Lemon Snowflakes Recipe
- 1 package lemon cake mix (regular size)
- 2-1/4 cups whipped topping
- 1 egg
- Confectioners' sugar
- 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.
2 cookies: 87 calories, 2g fat (1g saturated fat), 7mg cholesterol, 112mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
Reviews for Lemon Snowflakes
"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!!!!"
"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."
"easy, tasty and inexpensive. Great recipe! :)"
"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."
"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"
"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."
"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."
"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."
"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."
"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."
"Can anyone tell me what whipped topping is?Is it cool whip or real whipping cream?Thank-you"
"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. :)"
"Can't wait to try these. Making them for teachers luncheon."
"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-"
"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!"
"Did not like the texture - like the tops of a cupcake - not crisp at all."
"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."
"great tasting, easy to make recipe."
"gone before i can start my second batch. if you have boys hide them !!!"
"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!"
"Good, but not very lemony even though I added one lemon's juice and rind."
"I have made a similar recipe for years. I use 1 cake mix (any flavor), 1 tub of Cool-Whip and 2 eggs."
"I took it to mean from the freezer section. That is what I used, and they came out great."
"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?"