Lemon Whippersnappers

Lemon Whippersnappers

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Vickie Parks


The cookies are a perfect blend of sweet and citrusy. They're an excellent choice for a quick treat, and they make a great choice for baby showers and bridal showers. They're made with a cake mix, so they're easy to whip up, which is why they're called "whippers."

During baking, the cookies will flatten and get a bit of a crackled appearance on top.


☆☆☆☆☆ 0 votes

makes 3 dozen cookies
5 Min
10 Min


  • 16 1/2 oz
    box lemon cake mix
  • 1 Tbsp
    lemon zest
  • 2 c
    frozen whipped topping, thawed
  • 1 large
    egg, lightly beaten
  • 3/4 c
    confectioners' sugar (for rolling, amount is approximate)

How to Make Lemon Whippersnappers


  1. In a large bowl, combine cake mix, lemon zest, whipped topping, and egg; mix well. Chill dough 30 minutes (which makes it easier to shape the dough).
  2. Preheat oven to 350°F. Coat baking sheets with cooking spray or line with parchment paper; set baking sheets aside.
  3. Shape dough into 1-inch balls. Roll each dough ball in confectioners' sugar, and place on prepared baking sheet about 2 inches apart.
  4. Bake 8 to 10 minutes, or until golden and the tops have a bit of a crackled appearance..
  5. Cool 1 minute on baking sheets, then remove to wire racks to cool completely.

Printable Recipe Card

About Lemon Whippersnappers

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat Low Sodium Low Carb
Hashtag: #low cholesterol

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