Easy Lemon Crinkle Cookies
This Easy Lemon Crinkle Cookies recipe uses cake mix and Cool Whip to make soft, chewy cookies that are perfect for an easy dessert or sweet treat!
Servings: 24
Cost: $10
Ingredients
- 13.25 oz box lemon cake mix
- 8 oz container of Cool Whip thawed
- 1 large egg
- ½ teaspoon lemon juice
- ½ cup powdered sugar
Instructions
- Preheat oven to 350℉
- In a large bowl, mix the cake mix, Cool Whip, egg and lemon juice together until well combined.
- Take a tablespoon of dough at a time, and roll it in the powdered sugar until covered.
- Place cookies about two inches apart on a well-greased or lined cookie sheet.
- Bake for 10-12 minutes or until edges are firm
- Remove from oven, allow to cool, and enjoy!
Video
Notes
Cake mix boxes may have changed. This recipe was originally tested using a 15.25-ox box and recently using a 13.25-oz box. Either will work.
You can sprinkle a little more powdered sugar on top of the cookies after baking for extra sweetness.
It’s easier to scoop the cookie dough with a tablespoon or cookie scoop and roll in the powdered sugar to form balls of dough.
Cookies are done when edges are firm to the touch and very light golden brown. Centers may be soft, but will firm up as cookies cool. Do not over bake.
Nutrition
Serving: 1ounce | Calories: 106kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 23mg | Fiber: 1g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 0.5mg