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.
- 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
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!
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