These soft and chewy, 4-ingredient Lemon Crinkle Cookies are always a hit!Jump to Recipe
This post is sponsored by Iowa Egg Council,
but all opinions and text are my own!
Dance Around the Kitchen has been live for about two years now and until today, I’ve never posted the recipe for my husband’s #1 favorite Christmas cookie. And I feel kinda bad….like I’ve been keeping this gem of a recipe from you all for TWO years! I sincerely apologize. 😉
But consider it my gift to you this holiday season. A delicious, pretty Christmas cookie with just four ingredients! And ya know what’s cool? By making and enjoying these cookies, there’s a good chance you’re also supporting Iowa’s egg farming families.
Many think of pigs and corn when they think of Iowa, but it’s actually also the #1 egg-producing state in the country!! So whether you enjoy eggs this holiday season in a breakfast quesadilla or in a cookie, know that you’re supporting hard-working farm families all across the state. And that, my friends, is pretty darned awesome.
Well, if you saw the photo above, you know this is a short ingredient list! 🙂
- Lemon Cake Mix – I used the Pillsbury Lemon Supreme brand, but others should work the same!
- Whipped Topping – AKA Cool Whip. Make sure it’s fully thawed out before using in this recipe.
- Egg – Use 1 large or extra large egg.
- Powdered Sugar – You’ll need about 1 cup. Be sure to discard the powdered sugar that is left in the bowl as it’ll be in contact with the raw batter.
How to Make Lemon Crinkle Cookies
Add the cake mix, whipped topping and egg to the bowl of a stand mixer. Stir until combined, scrape the edges, then stir for a few more seconds.
*Note – Do NOT use a hand mixer for this recipe. The dough will get too stiff for a hand mixer. Just ask my mother-in-law….she always jokes that she burnt through four hand mixers making these cookies for the boys before giving in and buying a stand mixer! haha!! If you don’t have a stand mixer, just use your arm strength! 🙂
Next, use a cookie scoop to drop the dough into a bowl of powdered sugar. Coat the ball of dough in powdered sugar then place on a parchment-lined baking sheet.
Bake one pan at a time for 10-12 minutes or until they’re just barely turning a golden brown on the edges. Let cool for a couple minutes then remove to a cooling rack.
How to Store Lemon Crinkle Cookies
If you think you’ll finish the cookies within five days, simply keep them in an air-tight container on the counter. If you want to save some for another time, these cookies (most cookies, really) freeze well. Place the cookies in a resealable freezer bag, remove as much air as possible, and freeze for up to three months.
I love crinkle cookies. They’re always so pretty, chewy and simple to make. For this recipe, you can swap out the lemon cake mix for strawberry cake mix, spice cake mix, banana cake mix, cherry chip, butter pecan, etc! And wouldn’t a funfetti cake mix make a pretty crinkle cookie?! Get creative and have fun!
Ohhh and if you’re in the mood for some chocolate, Double Chocolate Crackle Cookies are one of my favorites!!
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Lemon Crinkle Cookies
- 1 15.25 oz box lemon cake mix
- 2 1/4 c whipped topping (all but about 1/2 c of an 8 oz whipped topping tub) defrosted
- 1 egg
- 1 c powdered sugar
- Preheat oven to 350°F.
- In the bowl of a stand mixer*, combine the cake mix, whipped topping and egg.
- Use a cookie scoop to drop dough balls into a bowl of powdered sugar.
- Roll the dough into a ball and place on a parchment-lined baking sheet.
- Bake for 10-12 minutes or until a very light golden brown.