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5 from 1 vote

Lemon Crinkle Cookies

These soft and chewy, 4-ingredient Lemon Crinkle Cookies are always a hit!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Servings: 24 cookies
Calories: 106kcal
Author: Kelsey Byrnes

Ingredients

  • 1 15.25-ounce box lemon cake mix
  • 2 1/4 cups whipped topping (all but about 1/2 c of an 8 oz whipped topping tub) defrosted
  • 1 egg
  • 1 cup powdered sugar

Instructions

  • 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.

Notes

*Be sure to use either a stand mixer or stir by hand.  This dough is too thick for a hand mixer....trust me....my mother-in-law went through 4 hand mixers before giving in and getting a KitchenAid! :)

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 11mg | Sodium: 72mg | Potassium: 11mg | Sugar: 12g | Vitamin A: 15IU | Calcium: 7mg