Lemon Crinkle Cookies
Bright, zesty, and bursting with fresh lemon flavor, Lemon Crinkle Cookies are the ultimate treat for citrus lovers.
Servings: 12 cookies
Calories: 120kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 box Lemon cake mix (typically 15.25 ounces)
- 1 tub Cool Whip (8 oz, thawed)
- 1 large Egg
- 0.5 cup Powdered sugar (for rolling, adjust to taste)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the lemon cake mix, Cool Whip, and egg. Stir until fully blended into a thick, sticky dough.
- Place powdered sugar in a shallow bowl. Use a spoon or cookie scoop to portion dough into 1-tablespoon balls, then drop each one into the sugar.
- Roll each dough ball in powdered sugar until fully covered.
- Place sugared dough balls 2 inches apart on the prepared sheet.
- Bake for 10–12 minutes, until edges are set and tops have crinkled. Do not overbake!
- Let cookies rest on the sheet for 2–3 minutes before transferring to a wire rack. Enjoy once cooled!
Notes
Chill the dough if it's too sticky. You can substitute Cool Whip with any non-dairy whipped topping.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Sugar: 10g