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Recipe Summary
Ingredients
72
Original recipe yields 72 servings
Directions
Nutrition Facts
Per Serving:
52 calories; protein 0.5g; carbohydrates 9.1g; fat 1.5g; cholesterol 4.4mg; sodium 53mg. Full Nutrition
Most helpful positive review
Most helpful critical review
These were good but received three stars because I was looking for a denser lemon cookie. A hazard of having the exact taste and texture in mind is that the baker will oft be disappointed in a new recipe. These did taste quite good though. They were light chewy and tart. My parents loved them and I loved the batter:) I would make them again for a lemon lover. In the meantime-does anyone know a good recipe for Lemon Coolers? Those crispy little powdered cookies by Sunshine( they do not make them anymore!) Thanks for a quick cookie. Read More
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(8) Reviews: Most Helpful
i made these 3 times this month!! everyone loved em. use 1 1/4 cup whipped topping instead and they wont stick, the texture will be way better, and they will have pretty little crinkles on top! Read More
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(89) 
These were so easy and SOOOO delicious!!! The dough, like stated, is VERY sticky!! Make little balls because they blwo up and "crackle" on the cookie sheets. MMmmmmmm....... thanks for this recipe! Read More
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(32) 
Awesome and easy! Although a little messy. I couldn't find lemon cake mix, so I use white cake mix and a small box of lemon pudding; still came out wonderful. Everyone wants the recipe after the first bite. Read More
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(28) Advertisement
Wonderful taste and texture! I took the recommendation and only used half of the cool whip container and refrigerated the mix for about 30 minutes and they were perfect for placing on the cookie sheet. My friends LOVED these cookies! Read More
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(21) This recipe rocks but I didn't use nearly the amount (2 cups) of confectioner's sugar it suggested.:) Read More
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(13) This recipe is super! It makes really pretty cookies that taste great. It is sort of messy but that makes it extra fun for kids (or the kid in all of us). You can whip up a batch in under 30 minutes and have dessert ready at a moment's notice. Read More
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(12) Advertisement
Very good but they stick to the pan. Using parchment paper will really help! Read More
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(11) I made this Weightwatchers friendly and they were quite delicious still! Sub 1/4 cup egg beaters for egg use one tub (8 oz) of FatFree Cool whip and you need only about 1/4 C of powdered sugar for rolling...I measured out 1C and ended up tossing 3/4 of it in the trash afterwards. I added the zest of one lemon 1/2 t of lemon extract and the juice of one lemon and 1/4 cup flour. If you get 36 cookies out of the batch they are 1.6 points per cookie.:) Tip: refridgerate dough between batches too as it is pretty sticky. Read More
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(10) It is so nice to have something different than the regular chocolate chip cookie! Easy to make and they taste great. I ended up using a white cake mix and bought lemon pudding since it is really hard to find lemon cake mix with pudding. Read More
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(9) These were good but received three stars because I was looking for a denser lemon cookie. A hazard of having the exact taste and texture in mind is that the baker will oft be disappointed in a new recipe. These did taste quite good though. They were light chewy and tart. My parents loved them and I loved the batter:) I would make them again for a lemon lover. In the meantime-does anyone know a good recipe for Lemon Coolers? Those crispy little powdered cookies by Sunshine( they do not make them anymore!) Thanks for a quick cookie. Read More
Helpful
(8) 
