0 from 15 votes
Aunt Bee's Lemon Whippersnaps {Cake Mix Crinkle Cookies}
These 4-ingredient Lemon Whippersnaps are soft, chewy and bursting with flavor!
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 44 cookies
Calories: 60 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 box lemon cake mix (I used a 16.5 ounce Duncan Hines mix)
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
- 1 egg
- ½ cup sifted confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F. Spray baking sheets with cooking spray or line with parchment.
- In a large bowl, use a wooden spoon to stir together cake mix, whipped topping, and egg until a thick dough forms.
- Place sugar in a separate bowl.
- Use a spoon to scoop about 1 tablespoon of cookie dough into the sugar at a time. Roll the dough around in the sugar to coat, gently roll between your hands to form a ball, and place sugar-coated dough balls onto prepared baking sheets.
- Bake at 350 degrees F for 10-15 minutes, or until just starting to turn golden around the edges. The centers will still be soft, and that’s good – they firm up when they cool, and they will stay soft and chewy!
Cup of Yum
Notes
- Use this formula to try other flavor combinations by mixing up the type of cake mix you use -- chocolate, vanilla, strawberry, or red velvet -- for example!
Nutrition Information
Serving
1cookie
Calories
60kcal
(3%)
Carbohydrates
8.9g
(3%)
Protein
0.8g
(2%)
Fat
2.4g
(4%)
Saturated Fat
0.9g
(5%)
Cholesterol
8mg
(3%)
Sodium
79mg
(3%)
Potassium
21mg
(1%)
Sugar
6.2g
(12%)
Nutrition Facts
Serving: 44cookies
Amount Per Serving
Calories 60
% Daily Value*
| Serving | 1cookie | |
| Calories | 60kcal | 3% |
| Carbohydrates | 8.9g | 3% |
| Protein | 0.8g | 2% |
| Fat | 2.4g | 4% |
| Saturated Fat | 0.9g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 79mg | 3% |
| Potassium | 21mg | 0% |
| Sugar | 6.2g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.