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Lemon Snowflakes Recipe

Lemon Snowflakes Recipe

You’ll need just four items to whip up these delightful cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —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 large 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

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

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MY REVIEW
lethal34L
Reviewed Dec. 20, 2017

"Very easy to make ( sticky too ) but mine turned out great !"

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
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."

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