While my dad was visiting, he shared Liz’s recipe for these delicious crinkle cookies. Thanks to Liz for letting me share this recipe, the cookies are so good I had to share!

Ingredients

1 box lemon cake mix
1 container whipped topping (Cool Whip)
1 egg
1/4 – 1/2 tsp lemon extract (or 1 tbsp lemon juice)
1/2 cup icing sugar (more as needed)

Instructions

1. Preheat oven to 350 degrees. In a large bowl, mix cake mix, whipped topping, egg and lemon extract until smooth.

2. Line two baking sheets with parchment paper. Pour icing sugar in a small bowl. Using a teaspoon or a small regular spoon, scoop small balls the size of a teaspoon and drop into the icing sugar, tossing to coat. The dough is very soft. Try to keep them round in the icing sugar and you will likely have to shape them a bit after you transfer the small ball of dough from the icing sugar to the lined baking sheet. They don’t have to be perfect. Make sure to leave a couple of inches in between the cookies as they will flatten when they bake.

3. Bake one cookie sheet at a time. I recommend making up on cookie sheet and then working on the second one while the first one bakes. Bake for 8-9 minutes. They will be soft still but make sure they are fully cooked. If you cookie balls are a bit bigger than a teaspoon you may need to bake them for longer.

4. Continue to make small balls, dropping them in the icing sugar to coat and baking them until all of the dough is used up. When I made them, they made a little more than three dozen cookies. Don’t worry about the quantity, they’re so yummy that they will gone in no time!

Bon appetit!