August 19, 2013
Low-Fat Lemon Crinkle Cookies
Lemon crinkles are the perfect holiday cookie, but can be enjoyed anytime for a decadent dessert that is low in fat.
These cookies have a cakey texture and taste much better once they have completely cooled. If you don't like the taste of softer cookies you could try adding flour to the recipe to make the cookies a bit firmer.
Lemon Crinkle Cookies
Ingredients
Directions
- 1 container cool whip (8oz) (I use sugar-free cool whip)
- 1 box lemon cake mix
- 1 egg
- Zest from 2 lemons
- 1 cup powdered sugar (roughly)
Directions
- Preheat oven to 350F.
- Whisk together the cool whip, lemon cake mix, lemon zest, and egg.
- Drop the batter in spoonfuls into the powder sugar to coat the cookies. Place the cookies onto a baking pan and bake for 12-15min. Let cool completely before serving.
Note: This recipe can be made with any cake mix for different flavors of cool whip crinkle cookies.
Other recipes:
Other recipes: