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Tuesday, September 24, 2013

Try it Tuesday - Lemon Crinkle Cookies

For those who follow Straddling the Gap on Facebook, I have been saving lots of those "Facebook" recipes to test out on my family (and you!).  I tried this recipe for Lemon Crinkle Cookies a couple of weeks ago.  These are FAST to make because they only have 4 ingredients and allegedly, they are low fat.

WARNING - My attempts at food photography suck.  No, really.  I would steal the picture from the recipe on Facebook but that would be blatantly wrong (and you would know it).  So, here are my pictures.  In my defense on these cookies, they didn't even make it off the cookie sheets except to go in my family's mouths!  For whatever it's worth these cookies were very pretty - yellow and well formed.

Here's the recipe:

1 box lemon cake mix
1 egg, slightly beaten
2 cups (8 oz container) Cool Whip
1/2 to 1 cup powdered sugar (enough to roll through)

Preheat oven to 350 degrees.  Combine everything in large bow EXCEPT powdered sugar.  (I can confirm that, consistent with the Facebook recipe, the dough is sticky!)  Form dough into tablespoon size balls and roll in powdered sugar.  Place on greased cookie sheet.  Bake for 8 to 10 minutes until edges are golden.  You might want to consider even a little longer if they aren't getting too brown because these cookies don't get crispy.  Allow to cool.

So, how did they do?  The recipe yields about 2 dozen cookies and there were none left when we went to bed that night.  They are chewy more than crunchy but they are lemony and yummy.  I always try to have a "takeaway" thought of how I could do a better job next time with this recipe.  For this one, I would try baking it a little longer.  I'm curious to see how much crunchier I can get these cookies without burning them.  

These cookies are so easy and great for a quick desert or after school snack.  Thumbs up from me!