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Aunt Bee’s Lemon Whippersnaps are easy 4-ingredient Cake Mix Crinkle Cookies that are soft, chewy, and bursting with fresh spring flavor!

Lemon Whippersnaps are easy cake mix cookies for a quick dessert any time!

Sure, I’ve tried those amazing chocolate crinkle cookies around the holidays when they appear on just about every cookie tray, but I’ve never actually made them myself. And while I love chocolate anything, there’s just nothing better than a sweet-tart-chewy lemon dessert to welcome the warm, sunny spring season!

These lemon cake mix cookies are soft and chewy!

So when I found this recipe among my mom’s stacks of old cards, I knew that it was time to get in the kitchen and make my own homemade crinkle cookies! I saved this delicious lemon version to share with you this season, and let me tell you: it will NOT disappoint!

Aunt Bee's Lemon Whippersnaps are easy 4-ingredient Cake Mix Crinkle Cookies that are soft, chewy, and bursting with fresh spring flavor!

As my readers know, my Mom’s godmother (“Aunt Bee”) has sent me many of her favorite easy recipes over the years so that I can recreate them in my own kitchen…and share them here with you! But this particular recipe was not one that Aunt Bee mailed to me herself.

Instead, I found it among my mom’s old cards. You see? I’m not the only family member who has been enjoying Aunt Bee’s recipes for years! My mom started it all…

Lemon Whippersnaps are easy 4-ingredient Cake Mix Crinkle Cookies that are soft and chewy!

I imagine that Aunt Bee served these cookies to my mom at some point (probably 30+ years ago), and when my mom requested the recipe Aunt Bee quickly jotted it down on an index card. And while her name doesn’t actually appear anywhere on this particular note, I would recognize her distinct handwriting ANYWHERE!

Since her recipes are always instant hits, I knew that this dessert would be no different. Plus, you just can’t beat the short list of only 4 ingredients!

Soft and chewy cookies that start with a cake mix!

I love the ease of using a boxed cake mix, but the end result is really the best part: tender, chewy, moist cookies with a fresh burst of lemon in every sweet bite!

You'll love these soft and chewy lemon cake mix cookies!

More easy cookie recipes that you might enjoy:

Aunt Bee's Lemon Whippersnaps {Cake Mix Crinkle Cookies}

4.80 from 5 votes
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Servings 44 cookies
Calories 60 kcal
These 4-ingredient Lemon Whippersnaps are soft, chewy and bursting with flavor!


  • 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


  • 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!


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!


Serving: 1cookieCalories: 60kcalCarbohydrates: 8.9gProtein: 0.8gFat: 2.4gSaturated Fat: 0.9gCholesterol: 8mgSodium: 79mgPotassium: 21mgSugar: 6.2g
Keyword: cake mix, cookies, easy dessert
Course: Dessert
Cuisine: American
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. Wow! These are amazing and so beautiful! I’ve made chocolate crinkles and red velvet ones, but never lemon – I bet these are so delicious 🙂

    1. 4 stars
      I’ve been making the lemon whippersnaps for years boxes of cake mix used to be 18oz and are now 15oz. The amount of Cool Whip in my recipe was 2-1/4 cups but was reduced to 2 cups for the now 15 oz boxes of lemon cake mix (with pudding). They come up puffy, soft and chewy. Delicious.

  2. Cake mix cookies are a favorite of mine! I always forget about them, though. This lemon version sounds so perfect for spring, Blair! Love the light and fresh flavor!

        1. At room temperature, the cookies should last in an airtight container for about 1 week. You can also freeze them for up to 3 months. Enjoy!

  3. Aren’t recipes from mamas and aunts and grandmothers the BEST? Delicious in more ways than one. These cookies look just plain perfect to welcome in spring!

    1. YES!! They are absolutely the best!! I’m sorry it’s still snowing where you are, Kate…spring will be there SOON! 🙂

    1. Lemon sweets are my most favorite. Came across this and i am so baking them tomorrow! I cannot wait to eat these!

  4. These cookies look so bright and cheery – perfect for spring! I love the idea of a chewy lemon crinkle cookie!

    1. Thanks, Kristine! They are definitely perfect for this time of year, and nothing beats a soft and chewy cookie! 🙂

  5. OH these sound so Yummy! I love anything lemon or lime! I will be making these for Easter because of course you can never have too many desserts! Thanks for sharing.

    1. Hi, Addie! You just use the dry cake mix and then follow the rest of the directions in my recipe…do NOT follow the cake directions on the box! 🙂 Hope you enjoy!

    1. Hi, Darya! I think that 2 or 3 days is probably best — after that cookies tend to dry out and get stale if they’re not kept in the freezer. 🙂

    1. Hi, Zia! No, I haven’t tried freezing the dough. I would suggest freezing the cookies after baking them if you want to prep ahead.

  6. 5 stars
    This recipe is sooooo good! The first time I made them I brought them to a party and people went crazy for them. The second time was all for me 🙂
    I prefer them to be a little more crispy on the bottom, I leave them in for 14-15 minutes.

      1. I apologize for the extreeemely delayed reply. I’m not very savvy with cookie baking yet. How do you freeze these cookies after baking and have them taste just as wonderful after thawing?
        That in the fridge, or is it better on the counter? Thank you so much for sharing this incredible cookie recipe.

        1. Hi, Zia! The key to freezing anything is to wrap it as airtight as possible. That will prevent freezer burn, so they taste perfectly fresh once thawed. If I only plan to keep the cookies in the freezer for a week or two, I don’t worry too much about tight wrapping. Usually just storing them in a tupperware container or a large Ziploc freezer bag is perfectly sufficient. To thaw, just leave them out on the counter at room temperature. They’ll be great!

  7. 5 stars
    These are so easy to make and wonderful to eat. I have lemon trees in the back and had some extra ones to use up and everything else in the recipe on hand so I had to make these. So simple and fast. Thank you I love them and have made dozens and dozens.

    1. Hi, Regina! I’m not sure — they shouldn’t be messy and sticky — more like a really thick dough. I’m not sure what the difference may have been in your kitchen since I wasn’t there, so I’m sorry I can’t be more helpful. 🙁

  8. 5 stars
    I made these tonight. They were SO easy, and baked up nice and fluffy and deliciously light and sweet! I followed the recipe as written, and used Pillsbury Lemon Cake Mix (15.25 oz). The dough was definitely super sticky, but I used a small cookie scoop and filled it about halfway for each cookie, then dumped them straight in the bowl with the powdered sugar and used it like you would flour to keep them from sticking. Once I got that method down, it was smooth sailing – my 9 year old even helped. I then baked them for exactly ten minutes and they came out perfect. Thank you for this great method – I will definitely use it again!

    1. Thanks for taking the time to leave a note, Amy! I’m so glad that you enjoyed them and that your kiddo could help. Great tips, too!

  9. I want to make these soon. My family likes the tartness of lemon. Is there any way to add lemon juice in the recipie? If so how much?
    Thank you,

    1. Hi, Lulu! I haven’t tested it with fresh lemon, so I can’t give you any specific measurements, but you can certainly add a squeeze of lemon juice and/or some grated lemon zest for more lemon flavor. Enjoy!