Print

Lemon Crinkle Cookies Recipe

Lemon Crinkle Cookies Recipe
Print Recipe

★★★★★

4.7 from 12 reviews

These Lemon Crinkle Cookies are a delightful and easy-to-make treat featuring a tangy lemon cake mix base combined with whipped topping and powdered sugar to create soft, chewy cookies with a crackled sugar coating. Perfect for summertime snacking or any time you crave a refreshing citrus dessert.

Ingredients

Scale

Dry Ingredients

  • 1 box lemon cake mix (any brand, approximately 15.25 ounces)
  • ½ cup powdered sugar

Wet Ingredients

  • 1 8-ounce container Cool Whip (or homemade whipped cream)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the right temperature when your cookies are ready to bake.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside. This prevents the cookies from sticking and makes cleanup easier.
  3. Set Up Powdered Sugar: Pour the powdered sugar into a small bowl; this will be used for coating the cookie dough balls.
  4. Mix Dough: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the lemon cake mix and the entire 8-ounce container of Cool Whip. Mix until fully incorporated and a cohesive dough forms. Avoid adding more Cool Whip to prevent the dough from becoming too gooey.
  5. Form and Coat Dough Balls: Using a scoop or spoon, take one portion of dough at a time and roll it into a ball. Toss each ball thoroughly in the powdered sugar bowl until completely coated.
  6. Arrange Cookies: Place each coated dough ball onto the prepared baking sheets, spacing them to allow room for spreading. You’ll be able to fit about 9 cookies per tray.
  7. Bake: Bake in the preheated oven for 12 to 13 minutes, or until the cookies are set. Larger cookies may require the full 13 minutes.
  8. Cool Cookies: Remove the baking sheets from the oven and place them on a wire rack to cool slightly. Then transfer the cookies directly onto the wire rack to cool completely.
  9. Serve and Store: Enjoy your fresh lemon crinkle cookies! Store any leftovers in an airtight container at room temperature for 3 to 4 days. Avoid refrigerating for best texture but freezing is recommended for longer storage. You can also freeze dough balls in a sealed bag for up to two months.

Notes

  • Use exactly an 8-ounce container of Cool Whip; too much will make the dough too sticky.
  • Leave enough space on baking sheets as cookies spread during baking.
  • Cookies store best at room temperature in an airtight container for up to 4 days.
  • Refrigerating cookies is not recommended as it may affect texture.
  • You can freeze baked cookies or freeze dough balls for up to two months.

Nutrition

Keywords: lemon crinkle cookies, lemon cookies, cake mix cookies, easy lemon dessert, summer cookies, powdered sugar cookies

Find it online: https://kitchenwithkai.com/lemon-crinkle-cookies-recipe/