Its summer and there is nothing more summer-y and refreshing than lemon cookies made with cool whip! This is an easy recipe using box cake mix as a quick shortcut. Cause if you are like me, you want to be outside as much as you can and measuring ingredients will only slow you down. Just kidding. Anyways, because its using cake mix it doesn’t crisp like a typical cookie, but rather its like a mini cake. One quick tip, the dough is very sticky once made so be sure to put it in the fridge for at least an hour so you can spoon it out and shape it into a ball. Also dropping the spoonful of dough into the confectionery sugar will also make it less sticky and easier to handle. They are so light, I dare you to eat just one.
Lemon Cake Crinkle Cookies
Ingredients
- 1 box lemon cake mix
- 2 eggs
- 1 container cool whip
- 1 cup confectioners sugar
Instructions
- Beat eggs and cool whip together until fluffy.
- Add in box cake mix. The dough will be thick, but keep beating until well combined.
- Refrigerate the dough for an hour in a sealed container. This will thicken the cookies.
- Spoon a spoonful of dough and roll in Confectioners sugar
- Place on greased baking sheet
- Bake at 350 for 14 mins
