October 03, 2013

Lemon Crinkle Cookies

These cookies were a special treat for my brother who could eat a whole lemon glazed cake by himself.  They turned out as thick and chewy as a moist piece of cake, but in the form of a cookie.  Needless to say, they didn't last very long once he caught wind of them!

Lemon Crinkle Cookies
  • 1 box lemon cake mix
  • 1 egg, lightly beaten
  • 8 oz. light Cool Whip
  • 1/2 cup powdered sugar
  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
  2. Combine the cake mix, egg, and Cool Whip in a large bowl
  3. Chill dough for 1 hour
  4. Once chilled, form dough into tablespoonful portions and roll in the powdered sugar (the dough will be very sticky, so I suggest spraying your hands with some cooking spray to avoid the dough from sticking to your hands)
  5. Bake for 8-10 minutes until the edges are golden brown
  6. Remove from the oven and allow to cool for 1 minute before transferring to a wire rack

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