Lemon Whippersnaps Recipe

Zesty and irresistible Lemon Whippersnaps! These easy-to-make cookies burst with bright lemon flavor and require minimal effort. Perfect for a quick treat or a delightful addition to your next bake sale. Get ready for a burst of sunshine in every bite!

Prep Time 10 mins
Cook Time 20 mins
Calories 124.6 kcal
Protein 2g
Rating 3.3 (3 Reviews)
Lemon Whippersnaps 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Whippersnaps

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How to Make Lemon Whippersnaps

  1. Preheat your oven to 350°F (175°C) and grease your cookie sheets.
  2. In a large bowl, combine 1 box (15.25 oz) lemon cake mix, 8 oz container of whipped topping (thawed), and 1 large egg.
  3. Stir until all ingredients are thoroughly combined and the batter is smooth.
  4. In a separate shallow dish, place about 2 cups of powdered sugar.
  5. Drop rounded teaspoons of cookie dough into the powdered sugar.
  6. Gently roll each cookie dough ball in the powdered sugar to coat completely.
  7. Place the coated cookies onto the prepared cookie sheets, leaving 1 1/2 inches between each cookie.
  8. Bake for 10-15 minutes, or until the edges are lightly golden brown.
  9. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

52g

Fat

9g

Carbs

6g