lemon whippersnappers

When Lori and Adrienne had the idea to host an International Blogger Holiday Cookie Exchange I knew immediately I had to participate.

Partly because I simply love the idea of swapping recipes but mainly because I needed a baking deadline. Seriously, I think at one point in time I made a goal to bake at least once a month but it has been MONTHS since I’ve baked anything. In fact, the last time I baked, it was a miserable loaf of bread that didn’t rise and I tried to pass it off as “rustic.” That obviously never made it on the blog and the Taster didn’t buy into it either, but hey, I tried! (Still scared of yeast)

But the Holidays are upon us and I’m feeling all domestic and ready to bake. (I even baked two cookies in one day!) Sure to be a new record. :)

Mindy from Mindy’s Mouthful sent me a recipe that has been a family favorite for many years and one that her Grandmother frequently made. Originally it was made with nothing but lemon cake mix, cool whip, eggs and powdered sugar. But Mindy, knowing that I needed my practice baking, sent me the “from scratch” version as well, so I actually did have to get out the flour and sugar. They turned out great – I love cookies with citrus flavors – so bright and flavorful for the grey, cold and slushy life that I’m currently living in.

From-Scratch Lemon Whippersnappers makes about 3 dozen

Cake Mix:  (adapted from Chickens in the Road)

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar (I used 1 1/4 c)
  • 1 Tbsp baking powder
  • 1/2 cup non-fat dry milk (I couldn’t find this so I used 1/4 milk)
  • zest from 3 medium lemons

Other ingredients:

  • 1 cup very cold heavy whipping cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon extract
  • 2 1/2 Tbsp sugar
  • 1 egg
  • powdered sugar

Preheat the oven to 350 degrees F. Combine the cake mix ingredients in a large mixing bowl.

Combine the cream, vanilla and lemon extract in a mixing bowl. Beat with handmixer or a stand mixer with cold beaters until it starts to become whipped cream. Add the sugar and whip until stiff (similar to consistency of Cool Whip.)

Add the whipped cream and the egg to the cake mix. Stir by hand with a strong spoon to combine completely.

Drop batter by teaspoonfuls into powdered sugar and roll to coat. Place 1 1/2 inches apart on the cookie sheet. Bake for 10-15 minutes until cookies start to brown lightly on the edges. (It is very important to take them out at this point as they will continue to cook just a little as they cool on the sheet.) Let cool on the sheet for about two minutes. Remove to a wire cooling rack and cool completely. The cookies should be just a little crunchy along the edges, but chewy on the inside.

***If you want to make another flavor, just leave out the lemon zest and lemon extract, and add whatever flavors you want!


  1. says

    These look so light and delicious, I can totally visually taste them. ;] I keep telling myself that I am going to bake more, but like you I never really seem to get around to it. I think part of it is that I try not to eat too much of what I bake and since it’s just me and my husband at home we are never able to finish whatever I make. You should totally try baking with yeast! I was super scared of it for the longest time but I finally tried it earlier this year and it was not bad at all. Just a lot of waiting.

    • Emily says

      That is such a good point! I actually gave all of the cookies away at the last minute for that reason! (And I’m glad I was able to do that!!)

  2. says

    i definitely agree with about the yeast. i have actually had a package in my hand a recipe picked out to try but i just cant do it. i am such a non-measurer that i am sure i would screw up a yeasted recipe. gah!

  3. says

    I’m so glad they turned out so well for you! Yours turned out “fluffier” than my test-batch did. I’ll have to try your substitutions. It makes me smile to see my great grandmothers cookies on the web. :-)

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