Lemon Whippersnappers Recipe - Allrecipes.com
Lemon Whippersnappers Recipe

Lemon Whippersnappers

Recipe by  

"Lemon Whippersnappers, lemon crinkles, same thing! This is a formed (ball) cookie rolled in powdered sugar, like chocolate crinkle cookies, only flavored with lemon."

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Original recipe makes 3 to 3 1/2 dozen Change Servings


  1. In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough several hours or overnight (or freeze dough wrapped in plastic).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Form tablespoons of dough into one inch balls and roll them in the confectioners' sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart.
  4. Bake 10 to 12 minutes until cookies are set, but not browned. Cool on wire rack.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2006

This is now a favorite at my house. My husband loves them, and I am constantly being asked for the recipe. They are easy, quick and taste amazing. I used Fat Free cool whip, to reduce the calories, and cannot tell the difference. I now keep the lemon cake mix on hand at all times!

Most Helpful Critical Review
Apr 06, 2010

My first batch went into the oven and after tasting one, i didn't even bother baking the rest. I never had cake mix cookies before nor have i ever made them. I actually made these for my sis who likes anything lemon. Didn't even bother giving them to her. These were also very hard to handle. Dropping them into the powdered sugar then rolling into balls helped. Definitely wont be making cake mix cookies again.

Sep 19, 2005

I made these for my father-in-law who loves lemon and he devoured them. They didn't even last the whole weekend! I used a little bit more cool whip (the entire 8 oz container). It is important to chill the dough even between batches because the dough gets pretty sticky.

Dec 18, 2006

Delicious but tempermental little cookies. I love the flavor of these as they are not too sweet, but they need to be watched closely so that they don't get too done or not done enough. Maybe I should use parchement paper as they almost always stick to my good nonstick baking sheets. Still, they are wonderful when the turn out right!

Dec 02, 2009

This is a family favorite as well! The last time I made these I bought 1 container of cool whip and only 1 box of lemon cake mix but when getting home found out I needed more cookies. So I used half of the carton of cool whip, which is a cup and half and they stilled turned out wonderful. They weren't as runny and I didn't have to freeze or cool the batter to make it usable.(they were still sticky) Luckily I had a chocolate cake mix on hand to make a 2nd batch with the other half of the container of cool whip.....and they went over with rave reviews. This year for Christmas I'm making them with spice cake mix and another batch with red velvet cake mix to take to a cookie exchange. My children love the spice ones better then the lemon!

Dec 15, 2010

Made this recipe exactly as stated and if you like very lemony cookies that are chewy, you will love these. I will be bringing these for a Christmas party, so currently don't have other feedback. My only complaint is that the dough was terribly sticky and messy to work with, even after refrigerating overnight. I took someone else's advise and sprayed my hands with Pam cooking spray to help with the stickiness.

Apr 12, 2010

Made these as directed and they were very good although a bit to sweet for my tastes.While baking the second half of the batch,I decided NOT to roll them in the powdered sugar and they came out fantastic! Great with coffee. Also I sprayed my hands with a light coating of vegetable oil spray and it eliminated 99 % of the stickiness. This is a keeper..

Jan 28, 2008

Definitely put in the refrigerator for a few hours before baking - much easier to handle. Everyone that's tried these cookies loves them.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 212 mg
  • 8%

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

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