Chewy Lemon Crinkle Crinkle Cookies
Chewy Lemon Crinkle Cookies are a snap to make and so simple. Cool Whip, Lemon cake mix and powdered sugar transform into delicious lemon pillows of heaven!
Servings: 36 servings
- 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.
Calories: 81kcal | Carbohydrates: 17g | Protein: 1g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1.6mg | Calcium: 22mg | Iron: 0.1mg