Lemon Crinkle Cookies


These cookies are my husband’s favourite.  They are light, a little bit chewy and soft, with an airy, cake-y texture, and despite the icing sugar everywhere, they are not overly sweet.  They are wonderful at Christmas, when chocolate is everywhere, for a little something different, and are a big hit in the springtime because of how fresh they taste.

I always double this recipe when I make it, because having a half container of Cool-Whip around just means someone in the house is going to end up eating it with a spoon (not me, by the by…!)  Why not have more cookies, instead?

And bonus?  These are super easy to make!  They’re a bit messy, and you’ll end up with dough on your fingers and icing sugar on your counters, but they’re worth it.


  • 1 box lemon cake mix
  • 1/4 cup flour
  • 1/2 large tub Cool-Whip
  • 1 egg, beaten
  • 1 cup icing sugar


Pre-heat oven to 375 degrees.

Mix the first four ingredients thoroughy. Dough will be very sticky.

Drop by tablespoonfulls into a bowl containing the icing sugar, and roll in the sugar to form a ball. Place 3″ apart on Pam-sprayed baking sheet.

Bake 12 – 14 minutes, until the bottom just starts to brown. Remove immediately to cooling rack.