See these cookies?
There’s only four ingredients in ‘em.
They took me five minutes to mix up, and less than that to eat them all.
So, so, good, and so, so soft.
I originally posted these over at Kristen’s site at Frugal Antics of a Harried Homemaker. She’s the bomb, ya’ll. She makes the most awsome stuff, like strawberry cheesecake pancakes and blue cheese and bacon pasta and cheese and chicken divan. Plus, she hosts the Improv Cooking Challenge, which runs the third Thursday of every month. Check.it.out!
After you do that, come back and CLICK HERE. I’m also being featured over at The Inspired Dish today! I’m so, so, excited about that, and thank you to Cathy for giving me the opportunity to talk about myself. Make sure you check out her awesome blog, and all of the wonderful blogs and bloggers she features.
Seriously, guys, this week is like mayhem at my house. I’ll spare you the details, but I’ll just say this: it’s my son’s fifth birthday this week, and since I’m crazy an over-achiever, I’ve been baking like crazy.
Four hours into my weekend baking marathon, I realized that I also needed something for a pool party we were hosting for my son’s t-ball team the next afternoon.
After spending a few minutes breathing into a paper bag, I decided something easy was in order for the pool party.
Something crisp and cool for the vile heat we’ve had this summer, but also something grab and go for ten kindergarten-aged boys.
These cookies were the perfect solution. They take only four ingredients, and mix up in less than 5 minutes!
My husband, who doesn’t usually even eat sweets, snuck one of these at the party and commented later on how awesome they were.
And they are.
Seriously awesome.
These are simply the lightest, softest, yummiest cookie I’ve eaten all summer. Want the recipe?
I thought you might.
Ingredients
- 1 box lemon cake mix
- 1 egg, lightly beaten
- 1 cup Cool Whip (8 ounces), thawed
- 1/2 to 1 cup powdered sugar
Instructions
- Preheat oven to 350.
- In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
- Form dough into tablespoonfuls and roll in powdered sugar.
- Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
from the Best of Mr. Food Cookbook
Have a great Thursday!
Thanks, Ashley, for a great guest post. Those cookies are so vibrant and pretty! I am thinking of going on a lemon kick inspired by you!
Kristen recently posted..Let Me Introduce the Improv-ers: Kitchen Meets Girl
I think I’ve died and gone to heaven. LEMON cokies? Amazing. Ashley, you are so creative in the kitchen!!
sally @ sallys baking addiction recently posted..10 Easy No-Bake Recipes.
I have also died and gone to heaven–I LOVE lemon cookies! And I’m kinda sorta obsessed with powdered sugar
Hayley @ The Domestic Rebel recently posted..White Chocolate & Raspberry Popcorn
These look amazing! So soft and chewy!
Jessica@AKitchenAddiction recently posted..Garlic and Parmesan Grilled Hasselback Potatoes
Yum yum! Love lemon in the summertime! And congrats to you on all of your features!
Back For Seconds recently posted..Skinny Caramel Truffles
these sound wonderful! and congrats on your awesome features – go you!
amy @ fearless homemaker recently posted..cucumber, tomato + feta salad
I love cookies that come together so fast!! And lemon ones coated in powdered sugar…yum!!! Congratulations on being featured all over…you deserve it because you are so awesome and talented. And thanks for the shout out to my blog on your interview:-)
Jocelyn @BruCrew Life recently posted..Almond Joy Banana Bread
I’m impressed with how easy and beautiful these cookies are! I’ll have to give these a try and see how I like them. …by the way, The Inspired Dish sent me! I’m a new fan!
Wow, those look YUMMY. Love the lemon!!
Just remember that Cool Whip is made from hydrogenated vegetable oil (and high fructose corn syrups as well) so they DO have oil.
I love the lemon crinkle cookies but can anyone tell me what cool whip is or what i can use in place of it here in the uk? Thanks for a great site
Hi Mary. Cool Whip is basically imitation whipped cream. You can easily make your own: using a stand mixer or a heavy whisk, beat together 1 cup heavy cream, 1 tablespoon confectioner’s sugar and 1 tablespoon vanilla until peaks form. It works best if you can chill your bowl/beaters ahead of time. Hope this helps!
How can you claim 4 ingredients when you use a cake mix. It has other ingredients then just flour. Bummer this recipe is copied over and over again but they all use the Cake Mix crap.
They are awesome cookies but if you don’t roll them in the powdered sugar they are even better. Plus you don’t make a mess rolling them or when you eat them!
These look great, but you have to add oil added to lemon cake mix, hence, these cookies do contain oil.
I can’t wait to make these with my summer kids baking class. But I was wondering….I have seen other cake mix cookie recipes and they only call for 1 cup (8oz) Cool Whip. Yours calls for 2 cups. Was this a typo or does your recipe really call for 2 cups? Looking forward to making these with the kids. Thanks!
Hi Ann! YES, thank you for catching my awful typo – should be only 1 cup (an 8-ounce container) of Cool Whip. I’ve updated the instructions.
Thanks again, and I hope you and the kids enjoy making these cookies.
OMG these look so good and so easy to make! I will be trying these thank you for sharing
These cookies were so simple to put together. Me and my 5 year old had a blast cooking them and even more fun eating them. That dough sure was sticky though
regina recently posted..What’s In Your Kitchen Wednesday