Powdered Sugar Lemon Cookies
Gorgeous crinkle topped chewy lemon cookies with just five ingredients! Recipe makes just 12 cookies Double it if you need more.
Servings 12
Calories 113kcal
Equipment
- Medium mixing bowl
- Cookie sheet
- Airtight container for storing cookies in single layers.
Ingredients
- ½ box yellow cake mix (1 ¾ cups) of a boxed cake mix
- 1 cup Cool-Whip
- 1 egg yolk
- zest of ½ lemon
- ½ cup powdered sugar
Instructions
- Preheat oven to 375 degrees.
- Add the cake mix, egg yolk, Cool-Whip, and lemon zest to a medium mixing bowl.
- Stir until it becomes a cookie dough. If dough is too stiff add a teaspoon of water or lemon juice. Add more a little bit at a time until the dough feels right.
- Lightly grease hands with butter or neutral oil. Form dough into twelve balls.
- Place balls on parchment paper lined sheet pan. Freeze ten minutes.
- While dough is in the freezer, sift the powdered sugar through a mesh sieve or sifter into a small bowl.
- Remove ball of dough from the freezer and coat each one immediately with powdered sugar. Don't scrimp! You won't get a dramatic crinkle on the tops if you scrimp.
- Place the cookie balls back on the baking sheet on a fresh piece of parchment paper. Bake at 375 degrees for 14-15 minutes.
- Remove from the oven and allow the cookies to cool for 5 minutes before removing them to a wire rack to cool completely. Enjoy!
Nutrition
Calories: 113kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 162mg | Potassium: 19mg | Fiber: 1g | Sugar: 15g | Vitamin A: 33IU | Calcium: 54mg | Iron: 1mg