Lemon Whippersnaps


Lemon Whippersnaps

Illinois Rural Electric News, December 1978
Servings 4 dozen
Calories 59kcal


  • 1 package lemon cake mix
  • 1 egg
  • 2 cups frozen whipped topping thawed
  • 1/2 cup powdered sugar


  • Preheat oven to 350 F.
  • Combine cake mix, whipped topping and egg in large bowl. Stir until well mixed. The dough will be wet and sticky.
  • Drop by teaspoons into powdered sugar, roll to coat and roll into a ball. Place on cookie sheet lined with parchment paper.
  • Bake for 10 to 15 minutes until light golden brown.
  • Remove from cookie sheet and cool.


Nutrition information: 59 calories; 1.8g fat; 77mg salt; 10.1g carbohydrates; 0.7g protein.