Lemon Crinkle Cookies with Cake Mix and Cool Whip
Are you ready to bake something delicious and refreshing? Look no further than these mouthwatering lemon crinkle cookies with cake mix and Cool Whip. This recipe combines the tangy flavors of lemon with the convenience of cake mix and the light creaminess of Cool Whip. With just a few simple ingredients, you can create a batch of cookies that are sure to impress. So, grab your apron and let’s get baking!
Lemon Crinkle Cookies with Cake Mix and Cool Whip Overview
In this recipe, we’ll be using a cake mix as the base for our cookies. This not only saves time but also ensures that the cookies turn out soft and tender. The addition of lemon zest and juice adds a burst of citrusy flavor that is both refreshing and zesty. And the secret ingredient – Cool Whip – gives the cookies a light and fluffy texture that is simply irresistible.
To make these lemon crinkle cookies, you’ll need the following key ingredients:
– 1 box of lemon cake mix
– 1 tub of Cool Whip
– 2 eggs
– 1/4 cup powdered sugar for rolling
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, combine the cake mix, Cool Whip, and eggs. Mix until well combined and you have a smooth batter.
Ingredients:
- 1 box of lemon cake mix
- 1 tub of Cool Whip
- 2 eggs
- 1/4 cup powdered sugar for rolling
Shape the dough into small balls, about 1 inch in diameter. Roll each ball in powdered sugar until fully coated. Place the coated balls onto the prepared baking sheet, leaving some space between each cookie.
Cooking Time & Servings:
These cookies require about 10-12 minutes in the oven. Keep an eye on them as they bake, and remove them from the oven once the edges start to turn golden brown. This recipe makes approximately 24 cookies, depending on the size of your dough balls.
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely before serving. These lemon crinkle cookies can be stored in an airtight container for up to a week, but they are best enjoyed fresh.
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the cake mix, Cool Whip, and eggs. Mix until well combined and you have a smooth batter.
- Shape the dough into small balls, approximately 1 inch in diameter.
- Roll each ball in powdered sugar until fully coated.
- Place the coated balls onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack to cool completely before serving.
- Store leftovers in an airtight container for up to a week.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 15mg
- Sodium: 160mg
- Total Carbohydrate: 20g
- Sugars: 12g
- Protein: 2g
Equipment:
- Mixing bowl
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These lemon crinkle cookies are perfect on their own, but if you want to take them to the next level, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair them with a cup of hot tea or a glass of iced lemonade for a refreshing treat. To enhance their visual appeal, dust the cookies with a sprinkle of powdered sugar or top them with a slice of fresh lemon.
Variation Ideas:
– Add some texture by folding in shredded coconut or chopped nuts into the cookie dough.
– For a pop of color, mix in a handful of white chocolate chips or yellow sprinkles.
– Experiment with different cake mix flavors, such as strawberry or orange, to create unique variations.
– If you prefer a softer cookie, reduce the baking time by a minute or two.
– To make these cookies gluten-free, use a gluten-free cake mix and Cool Whip.
Substitutions:
– Instead of lemon cake mix, you can use any other flavored cake mix, such as vanilla or chocolate.
– If Cool Whip is not available, you can substitute it with an equal amount of whipped cream or whipped topping.
– If you don’t have powdered sugar for rolling, you can use granulated sugar or a mixture of sugar and lemon zest.
– For an egg-free version, replace the eggs with a flax or chia egg substitute.
Storage:
To maintain the freshness and flavor of these lemon crinkle cookies, store them in an airtight container at room temperature. They will stay soft and delicious for up to a week. If you want to keep them longer, you can also freeze the cookies for up to three months. Just make sure to let them thaw completely before enjoying.
Tips:
- Zest the lemons before juicing them to ensure that you get the most flavor.
- For an extra lemony kick, add a teaspoon of lemon extract to the cookie dough.
- If the dough is too sticky to handle, refrigerate it for about 10-15 minutes before shaping into balls.
- To achieve a consistent size, use a cookie scoop or measure the dough with a tablespoon.
Notes:
- These cookies are perfect for springtime gatherings, picnics, or as a sweet treat anytime.
- Feel free to adjust the amount of powdered sugar for rolling, depending on your preference for sweetness.
- You can store the leftover powdered sugar in an airtight container for future use.
- For an extra burst of flavor, add a pinch of salt to the cookie dough.
Frequently Asked Questions:
- Can I use a different flavor of cake mix? Absolutely! Feel free to experiment with different flavors like strawberry, orange, or even chocolate.
- Can I use homemade whipped cream instead of Cool Whip? Yes, you can substitute Cool Whip with an equal amount of freshly whipped cream or whipped topping.
- How can I make these cookies gluten-free? Simply use a gluten-free cake mix and gluten-free Cool Whip substitute. Be sure to check the labels for any potential allergens.
- Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to three months. Shape the dough into balls, roll them in powdered sugar, and then place them on a baking sheet in the freezer. Once frozen solid, transfer the dough balls to a freezer-safe container or bag. When you’re ready to bake, simply remove the desired amount of dough balls and bake as directed, adding a few extra minutes to the baking time.
Category:
- Desserts
- Baking
- Cookies
- Lemon
- Spring
Personal Thought
These lemon crinkle cookies with cake mix and Cool Whip are a delightful treat that brings the sunshine into every bite. The combination of lemon zest, cake mix, and Cool Whip creates a soft and fluffy cookie with a burst of citrusy flavor. They are incredibly easy to make and require only a few simple ingredients. Whether you’re baking them for a special occasion or simply craving something sweet, these cookies are sure to impress. So, grab your apron and baking essentials, and get ready to indulge in these luscious lemon crinkle cookies!
I encourage you to try this recipe and unleash your creativity by adding your personal touch. You can experiment with various flavors, mix-ins, and toppings to make these cookies truly your own. Don’t be afraid to get adventurous in the kitchen and discover your new favorite variation. The possibilities are endless!
In closing, I hope you enjoy preparing and savoring these lemon crinkle cookies with cake mix and Cool Whip. Share your experiences, feedback, and suggestions – I would love to hear from you. Baking is a wonderful way to express your creativity and bring joy to yourself and others. So, take a moment to indulge in this sweet treat, and let the flavors of lemon and cake mix transport you to a world of deliciousness.
“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne
