You’ll need just four ingredients to make these delightful lemon snowflake cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
1 package lemon cake mix (regular size)
2-1/4 cups whipped topping
1 large egg, room temperature
Preheat oven to 350°. In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.
Drop by tablespoonfulls into confectioners' sugar; roll lightly to coat. Place on ungreased baking sheets. Bake until lightly browned and tops are cracked, 10-12 minutes. Remove to wire racks to cool.
Lemon Snowflake Cookies Tips
Can you use another kind of cake mix to make lemon snowflake cookies?
You can use any type of cake mix to make lemon snowflake cookies! This is a versatile recipe you can easily change to individual tastes, so feel free to try out other flavors of cake mixes such as chocolate, vanilla, strawberry or spice.
Can you use homemade whipped cream instead of whipped topping when making lemon snowflake cookies?
Homemade whipped cream makes an easy substitute for whipped topping, but be aware that there will be some minor changes in the cookies' texture once baked. It's not exactly a 1:1 substitute: To make homemade whipped cream, you'll need 1-1/2 cups of heavy whipping cream (plus confectioners' sugar and vanilla, of course) to create 3 cups of whipped cream. Learn more about how to substitute whipped topping in a recipe.
How should you store lemon snowflake cookies?
Store your homemade cookies in an airtight container at room temperature—doing so assures they'll stay fresh for at least 3 days. You can also freeze these cookies for up to 6 months.