Crisp Little Lemon Cookies Recipe -
Crisp Little Lemon Cookies Recipe

Crisp Little Lemon Cookies

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"This is an easy and delicious recipe made with a cake mix."

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Ingredients Edit and Save

Original recipe makes 3 to 4 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
  3. Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

These are great! Actually, I tried the devil's food cake mix version, added a few chocolate chips... and they make the most wonderful chocolate "mud" crispy cookies! Am looking forward to actually trying the lemon version!

Most Helpful Critical Review
Jan 13, 2003

I made these for the kids for Easter. (Turned them into "birds nests" by topping them with toasted coconut and jelly bean "eggs"). The are VERY easy to make, however, the rice crispies turn very chewy inside, and remain in your mouth long after the rest of the cookie. I may try them again, without crispies, or with a different type of cereal. Great taste!

Nov 16, 2008

I do like this. It's foolishly easy. I like the texture that the crispies add, and it's nice and lemony... for most. I need more lemon, and luckily, I felt like the dough needed a bit more liquid, so I added in about 2 tablespoons of lemon juice. Not too much, this should be a dough, not a batter. Very yummy.

Jan 29, 2007

These were great! Fast and yummy, and no one would ever guess that they only take 5 minutes to whip up! Amazing! I did use two cups of Crispy Rice, as others suggested....

Oct 02, 2005

I had these cookies at a barbeque and had to have the recipe. When she told me there was only 4 ingredients I couldn't believe it. I came home and made them that day, we ate them all before bedtime! This is a big bang for very little effort. Great recipe!

Sep 15, 2009

quick, simple, and tasty. I made a few changes, simply for personal taste... I used corn flakes instead of crisp rice, for crunch. Also about 1/2 way thru cooking, i noticed they were turning out to be really fluffy soft cookies. I prefer more crunchy (crunchy, not burnt), so I gave them a little press with a spoon and a little sprinkle of raw sugar on top. turned out fantastic!

Apr 14, 2009

If you like lemon and you like cookies and you LOVE easy - - - this is the cookie for you! Ridiculously easy! I thought they'd be a big flop! Couldn't have been more wrong! Delicious. Crisp and lemony! This is a keeper!

Nov 05, 2006

These were a great hit with my kids, who love to help me making things in the kitchen, but did find that the chewy factor was a bit off putting. Second time we tried the recipe, we replaced the rice crispies with corn flakes and the kids thought they were great!! Thank you for this simple, but yummy recipe


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  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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