These Lemon Crinkle Cookies are made with just 4 ingredients. They're quick, simple, and delicious!
Pinterest to find recipe inspiration. A while back, I was showing Mike a recipe for some chocolate cookies that looked delicious. He didn't think they looked as good as I thought, but he pointed to a picture for some lemon cookies and said they looked better. I told him I would make them for him.
A couple weeks later I had freshly baked cookies waiting for Mike when he got home from work. He enjoyed them, but commented that I still hadn't made his lemon cookies. Oops...
Mike typically prefers day old cookies. Something about them not being so gooey... I know, how could he not love a fresh from the oven cookie? Anyway, he didn't wait a day to eat these cookies. In fact, I don't think he even waited an hour. After I told him which cookies he could eat (I had to keep the best ones for pictures, of course!), he dug in. I think he ate about 5 cookies. He just couldn't get enough!
These Lemon Crinkle Cookies are some of the easiest cookies you'll ever make. They start with a box of lemon cake mix. Then you add in an egg and a container of cool whip. Stir it up, and roll the dough into balls. Please note, this dough is very sticky! I refrigerated mine for 30 minutes to make it more manageable. Then I just scooped spoonfuls of the dough into a bowl of powdered sugar and rolled them into balls in the sugar.
The lemon flavor is just right: not too overpowering, but more than just a hint. I think you could use just about any flavor of cake mix for these cookies, and I'm looking forward to experimenting!
Makes about 3 dozen cookies
1 box lemon cake mix
1 8 ounce container Cool Whip, thawed
1/2 cup powdered sugar
1. In a large mixing bowl, combine the cake mix, egg, and Cool Whip.
2. Chill the dough for 30 minutes. (You can skip this step, but it does make the dough easier to handle.)
3. Scoop Tablespoonfuls of the dough into a bowl of powdered sugar and roll into balls. Place cookies on a greased cookie sheet.
4. Bake at 350 for 8-10 minutes, until the bottoms are golden brown.
5. Allow the cookies to cool on the cookie sheet for 1 minute before transferring to a wire rack to completely cool.
Store in an airtight container.
Source: Frugal Antics of a Harried Homemaker