Lemon Crinkle Cookies
Enjoy the sunny sweetness of Lemon Crinkle Cookies! Easy to make with just four ingredients, these treats are a burst of citrus delight.
Servings: 24 cookies
Equipment
Ingredients
- 1 box lemon cake mix 15.25 oz.
- 1 large egg lightly beaten
- 1 container frozen whipped topping, thawed 8 oz.
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Set aside.
- In a large bowl, combine the cake mix, egg, and thawed whipped topping. (Note: The batter will be thick and sticky.)
- Using a cookie scoop or tablespoon measure, form the dough into balls and roll in powdered sugar. Place 2 inches apart on the prepared pan.
- Bake for 8-12 minutes or until the edges are golden brown.
- Allow the baked cookies to cool on the pan for 3 minutes before transferring the cookies to a wire rack to cool completely.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a freezer-safe container for up to 2 months.
- Makes 20-30 cookies depending on size.
Nutrition
Serving: 1cookie | Calories: 123kcal | Carbohydrates: 25g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 167mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 18IU | Calcium: 53mg | Iron: 0.5mg
