Grandma Grabau’s Lemon Whipper Snapper Cookies

My grandma on my dad’s side of the family introduced this cookie to our family and it has become our favorite cookie. It’s so nice and chewy and will stay that way until the last one is gone!

This would be a great recipe to get creative with – change up the cake mix to another flavor like strawberry or use a white or yellow cake mix and add flavorings such as vanilla, almond, lime, cherry, banana, carrot, mint, coconut, etc. You can even add a splash of Tequila with a lime flavoring or a splash of Amaretto with a coffee flavoring, etc. Create your own family favorite – let your imagination fly – the sky is the limit!!!

My two favorite flavoring providers are:

If there’s a flavor you’re looking for, one of them will certainly have it and probably some you never thought about!

Tip: I use my KitchenAid mixer when I make these because the batter is very stiff and I make several batches at one time.

Lemon Whipper Snappers

Grandma Grabau’s Lemon Whipper Snapper Cookies

The best chewy lemon cookies ever! Only 4 ingredients!!
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack, Sweets
Cuisine American, Down Home, Southern


  • 1 box Lemon Cake Mix
  • 1 small container Frozen Whipped Topping (Kool Whip)
  • 1 Egg
  • 1 cup Powdered Sugar


  • Preheat oven to 350 degrees
  • Mix all ingredients until blended. Batter will be stiff.
  • Chill 15 minutes.
  • Put powdered sugar in a bowl. Using 2 large tablespoons, scoop out batter with one spoon and scrape batter off the spoon with the other spoon dropping it into the bowl of powdered sugar. This will keep your hands from getting sticky with batter. Drop several balls into the sugar then roll them around or spoon sugar over them to coat well. Transfer balls to a cookie sheet lined with parchment paper. Do not smash them flat – they will flatten on their own so leave room between cookies for growth.
  • Bake at 350 degrees for 10-15 minutes – checking often towards the end. Check the bottom of the cookie by lifting up the parchment paper to see if they are brown on the bottom. They will cook fast and burn even faster. Do not go by the top of the cookie or the feel of the cookie. You must watch the bottom. Remove when the bottoms are a toasty brown. The tops of the cookies with have a beautiful cracked effect from the powdered sugar and natural flattening during cooking.
  • Remove and let cool.


Note: These cookies will be very soft so do not try to remove them from the parchment paper until they are cool or they will tear apart. Once cool, they can be easily removed and you can reuse the parchment for the next batch. These cookies will stay chewy and never harden up over time but you don’t have to worry about that because they won’t last long!!
Keyword cookies, family recipe, lemon, powdered sugar

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