Lemon crinkle cookies
One of my favorite cookies just got better. Chocolate crinkle cookies step aside. It’s time for your lemony counterpart to shine.
Around the holidays, I bust out a rich chocolate cookie recipe passed down from my mother. It has a cake-like consistency, slightly moist in the center and rolled in sweet powdered sugar. All around yummy.
After hearing of my addiction to a certain lemon/powdered sugar cookie sold en mass by armies of little girls in green, my mom shared a lemon crinkle cookie recipe with me from the depths of the interweb. It’s source is mysterious and unknown (otherwise, I’d share). They’re a perfect blend of the chocolate version I make each winter and the crunchy version purchased from the family’s girl scout representative.
The bonus? They’re low-fat. The double bonus? They’re easy and tasty. With just a subtle taste of lemon and a definite cure to a sweet-tooth craving, these cookies are worth a try. I enjoyed mine with a cup of raspberry tea.
Here’s the recipe:
- One box lemon cake mix
- One egg (slightly beaten)
- Two cups of Cool Whip (an 8 oz. container will do)
- One cup powered sugar
Mix the cake mix, egg and Cool Whip together. Drop dough into the powdered sugar – be sure to cover the dough well. Shake off any excess sugar, then place dough on a greased cookie sheet. Give the cookies space. The dough will spread a fair amount. Bake at 350 degrees Fahrenheit for 8 to 10 minutes or until the cookies are golden brown on the edges. The center should be just slightly moist.