Whether it’s for potlucks, reunions, tea parties, or just a snack for an afternoon tea, these lemon crinkles are perfect! That taste of citrusy goodness is so delish that you won’t be able to stop yourself from eating more. Once you get a bite of this chewy cookies, there’ll be no stopping!
Our friend over at The Seasoned Mom has this to say about this recipe:
“And while I love chocolate anything, there’s just nothing better than a sweet-tart-chewy lemon dessert to welcome the warm, sunny spring season!”
I love crinkles most especially the chewy ones! I kind of don’t like the crunchy ones as they tend to taste dry. The chewy ones are moist and they melt in the mouth. These lemon crinkles totally blew me away. Everything that I love in a crinkle is made possible by this recipe! Crinkle lovers, this recipe is a must try!
Ingredients
1 box Duncan Hines lemon cake mix
1 (8 ounce) container Cool Whip frozen whipped topping, thawed
1 Eggland’s egg
½ cup sifted Domino confectioners’ sugar
Instructions
Preheat oven to 350 degrees F. Spray baking sheets with cooking spray or line with parchment.
In a large bowl, use a wooden spoon to stir together cake mix, whipped topping, and egg until a thick dough forms.
Place sugar in a separate bowl.
Use a spoon to scoop about 1 tablespoon of cookie dough into the sugar at a time. Roll the dough around in the sugar to coat, gently roll between your hands to form a ball, and place sugar-coated dough balls onto prepared baking sheets.
Bake at 350 degrees F for 10-15 minutes, or until just starting to turn golden around the edges. The centers will still be soft, and that’s good – they firm up when they cool, and they will stay soft and chewy!
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Quick Tip: Serve with tea or a cup of coffee.
Thanks again to The Seasoned Mom for this amazing recipe.
