Lemon Crinkle Cookies
Talk about light, soft and chewy deliciousness! These are just bursting with lemony flavor and are beyond light. It’s as if you aren’t holding a cookie even in your hand, although as soon as you have one of these they will be gone fairly quickly. The original recipe called for a Lemon cake mix and since I was too lazy to run back to the store, decided on making my own. I mean, come on, it’s not rocket science.
First off let’s preheat the oven at 350°F and get that going. Next, beat together the one egg and the 8 ounces of room temperature Cool-Whip. I haven’t had this stuff since I was a kid and am intrigued with how this will work in the recipe. The original recipe has four ingredients in it: Cool-Whip, Lemon Cake mix, an egg and powdered sugar. Seemed simple enough and I wanted to see these come to life myself.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the sugar with the dry ingredients and set aside. Or if you prefer, just buy a Lemon Cake mix, your favorite brand, and keep it simple.
Add the cool whip, egg and the zest of one lemon and with a beater mix until well blended. Dough will be SUPER thick and sticky. If you are using a boxed Lemon Cake mix omit the lemon zest if you prefer.
Drop by tablespoonfuls into a bowl of powdered sugar and roll to coat.
Pat the powdered sugar on the dough and place on a cookie sheet lined with a Silpat sheet or parchment paper.
Bake for 12 minutes. Remove from oven, allow to cool and firm up a little. Look at these delicious yellow pillows!
These Lemon Crinkle Cookies are so simple, so amazingly easy to make it’s crazy. And the flavor – POW!
Pure lemony goodness here. After they cooled and when I removed them from the cookie sheet I was mystified at how light and almost pillow-like they were.
These literally just melt in your mouth. You will need to test them over and over again to make sure you actually ate a cookie at all!
Kidding aside these are super tasty, lemony and chewy good.
Since I made the cake mix from scratch I’ll be honest with you, after it was mixed it was white except for the lemon zest flecks in the batter. So to give it that extra Lemon look, I added 3 drops of Yellow food coloring. We do eat with our eyes and mine wanted to see yellow!
I think it really made a difference and the cookie looks all crackled from the powdered sugar coating. It’s a great effect and counter balances the tartness from the lemon cookie. Enjoy!
Lemon Crinkle Crinkle Cookies
- Dry Ingredients:
- 1 box Lemon Cake Mix
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 1- 8 oz container Cool Whip
- 1 egg
- 1 lemon zest only
- 1/3 cup powdered sugar for rolling
- Preheat oven to 350°
- In a medium bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the sugar with the dry ingredients and set aside.
- Add the cool whip, egg and with a beater mix until well blended. Dough will be SUPER thick and sticky.
- Drop by tablespoonfuls into a bowl of powdered sugar and roll to coat. Pat the powdered sugar on the dough and place on a cookie sheet lined with a Silpat sheet or parchment paper.
- Bake for 12 minutes. Remove from oven, allow to cool and firm up a little.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.