Lemon Whippersnappers

    Lemon Whippersnappers

    Recipe photo: Lemon Whippersnappers
    1

    Lemon Whippersnappers

    (96)
    1day37min


    87 people made this

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

    Ingredients
    Makes: 18 

    • 1 (511 g) package lemon cake mix
    • 150 g frozen whipped topping, thawed
    • 1 egg, beaten
    • 60 g confectioners' sugar

    Directions
    Prep:25min  ›  Cook:12min  ›  Extra time:1day chilling  ›  Ready in:1day37min 

    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 and ratings
    Global ratings:
    (96)

    Reviews in English (76)

    by
    69

    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!  -  08 May 2006  (Review from Allrecipes US | Canada)

    by
    64

    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.  -  19 Sep 2005  (Review from Allrecipes US | Canada)

    by
    53

    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!  -  18 Dec 2006  (Review from Allrecipes US | Canada)

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