I love trying new Christmas cookie recipes that I find on Pinterest, but my heart is with the cookies that my mom has been making since I was a kid. This Lemon Snowflakes Recipe is one of my all time favorites. All you need is lemon cake mix, an egg, whipped topping, and powdered sugar. These lemon snowflake cookies are easy to make but get ready to make a bit of a mess!
What You Need for Lemon Snowflakes Cookie Recipe
Lemon snowflake cookies only need 4 ingredients!
1 package lemon cake with pudding
2 1/4 C Cool Whip, thawed
Confectioners sugar (aka powdered sugar)
Note: I have found that other brands of whipped topping are thinner and more watery. I stick with regular Cool Whip. You can find it in the freezer section of the grocery store. It is also very important to make sure the lemon cake mix you buy has pudding in it. This kind is harder to find. Pillsbury, Duncan Hines and Betty Crocker all make a lemon cake mix with pudding in it. It usually has the word “Moist” in the title of the product. It will say “with pudding” on the box. If you can’t find it in your stores, you can buy it online here (affiliate link).
How to make Lemon Snowflakes
In a mixing bowl, combine cake mix, Cool Whip, and egg. Beat with mixer on medium speed until blended. Batter will be very sticky.
Drop by teaspoonful into confectioners sugar and roll lightly to coat.
Place on ungreased cookie sheets.
Bake at 350 for 10-12 minutes or until lightly brown. Watch them closely as this can vary by oven and altitude.
Let them cool on the cookie sheet to harden a bit before moving them to a cooling rack.
If you measure out a true teaspoon, it yields about 5 dozen. I like them larger and do 1/2 cookie scoop, and it yields about 30 cookies.
I prefer larger cookies, so I use a small cookie scoop and fill it 1/3 to 1/2 full with the dough, depending on how big I want the cookie, then drop it in the powdered sugar and roll into ball. This makes it easier since the dough is so sticky. If you don’t have a small ice cream scoop, then just lather your fingers with powdered sugar first. Be sure not to overcook them. They should be a bit crunchy on the outside and chewy on the inside after cooling. They will harden just a bit as they cool.
- 1 package lemon cake with pudding
- 2 1/4 C Cool Whip thawed
- 1 egg
- Confectioners sugar aka powdered sugar
- In a mixing bowl, combine cake mix, Cool Whip, and egg. Beat with mixer on medium speed until blended. Batter will be very sticky.
- Drop by teaspoonful into confectioners sugar and roll lightly to coat.
- Place on ungreased cookie sheets.
- Bake at 350 for 10-12 minutes or until lightly brown.