I’ve been obsessed with lemon lately. Lemon on my salad, lemon in my water, lemon on my salmon… you name it, I’ve probably squeezed lemon over it this last week.
Hence my desire to make lemon cookies!
Since the boyfriend and I are still settling into our new place in Miami, my pantry isn’t stocked with all of the baking basics yet. I’m missing flour, vanilla, baking power, etc.
But I wasn’t going to let that stop me from baking cookies :)
Here’s a simple recipe for making lemon crinkle cookies with just five ingredients! Perfect for the lazy girl or recently moved girl with no baking essentials in her pantry.
- 1 box lemon cake mix
- 1 thawed container Cool Whip (8 ounces)
- 1 egg
- 3/4 cup powdered sugar
- 1 tbs. lemon juice
- Preheat oven to 350 degrees.
- Combine cake mix, Cool Whip, egg, and lemon juice in large bowl.
- Create tablespoon sized balls with the mix and roll in powdered sugar.
- Place on greased cookie sheet about 1-inch apart and bake for 8 minutes (until edges start to get slightly brown).
- Let cool and enjoy :)
COOKIE POWDERING HACK:
This dough is REALLY sticky, so trying to make the tablespoon sized cookie balls and covering them in powdered sugar is tricky. About halfway through baking (once I felt like I had half the batter up my arms and half the powdered sugar on the counter) I came up with a super simple solution. When you’re ready to cover the cookie balls in sugar, take two spoons to make the cookie batter ball and drop it into a coffee mug filled with the powdered sugar. Then all you do is swirl the mug around a bit to cover the batter ball and then pick it out with your fingers and drop it on the tray! Voila!
Confession: I ate four cookies while taking these pictures :)
What have you been baking lately? I have all the time in the world to try new recipes, so please send them my way!