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Lemon Snowflakes Recipe
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Lemon Snowflakes Recipe

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4.5 36 38
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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
MAKES:33 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
MAKES: 33 servings

Ingredients

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

Nutritional Facts

2 cookies: 87 calories, 2g fat (1g saturated fat), 7mg cholesterol, 112mg sodium, 15g carbohydrate (8g sugars, trace fiber), 1g protein

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.
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.


Reviews for Lemon Snowflakes

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
lhalek
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
mxelias
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
JGa2595176
Reviewed Jan. 8, 2014

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

MY REVIEW
elementalcook
Reviewed Dec. 31, 2013

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

MY REVIEW
PegasusDeb
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
beve36
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
grammyheins
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
deborah.gonzales
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
mikelssword@msn.com
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
lori hagel
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"

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