Lemon Crinkle Cookies

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.



Lemon Crinkle Cookies
  • 1 box lemon cake mix
  • 1 egg, lightly beaten
  • 1 8-ounce container Cool Whip, thawed
  • ½ to 1 cup powdered sugar
  1. Preheat oven to 350.
  2. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
  3. Form dough into tablespoonfuls and roll in powdered sugar.
  4. 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!

Don't stop here! Check out this other yummy stuff...


  1. 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 GirlMy Profile

  2. 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.My Profile

  3. 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 PopcornMy Profile

  4. These look amazing! So soft and chewy!
    Jessica@AKitchenAddiction recently posted..Garlic and Parmesan Grilled Hasselback PotatoesMy Profile

  5. Yum yum! Love lemon in the summertime! And congrats to you on all of your features!
    Back For Seconds recently posted..Skinny Caramel TrufflesMy Profile

  6. these sound wonderful! and congrats on your awesome features – go you!
    amy @ fearless homemaker recently posted..cucumber, tomato + feta saladMy Profile

  7. 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 BreadMy Profile

  8. 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!

  9. Wow, those look YUMMY. Love the lemon!!

  10. Christine says:

    Just remember that Cool Whip is made from hydrogenated vegetable oil (and high fructose corn syrups as well) so they DO have oil.

  11. 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!

  12. 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.

  13. 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!

  14. Jennifer A. H. says:

    These look great, but you have to add oil added to lemon cake mix, hence, these cookies do contain oil.

    • Elisabeth Sanders says:

      Use the dry cake mix, without the cake recipe ingredients on the back (don’t put oi, water or 3 eggs in the bowl). Three ingredients in the cookie (dry mix, 1 egg, & 8oz. Cool whip) and then roll them in the powdered sugar. They turn out great, you have to like cakey/chewy cookies though.

  15. 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!

    • Ashley says:

      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.

      • I’m confused—is it just 1 cup or an 8 oz container of cool whip? An 8 oz container of cool whip contains about 3 cups of topping??

  16. OMG these look so good and so easy to make! I will be trying these thank you for sharing 🙂

  17. 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 WednesdayMy Profile

  18. These look so good. do they freeze well.

  19. These look so good. Would they freeze well.

  20. Hi, whats cool whip, im in qld what can I use instead please, thankyou

  21. Does the cookie sheet need to be greased? Can’t wait to taste these

  22. This recipe was an epic fail. The cookies puffed up while cooking then fell flat when taken from the oven. The flavor was good but the consistency was gummy. I cooked the next batch longer with no better results. I will not be making these again and threw away the ones I did make . I would not give these to the kids even. Yuk!

  23. Hello. Please can you tell !e what Col Whip is ? I live in the U.K.. Thanks. Xx

    • Cool Whip is whipped cream in a tub/container instead something like Redi-whip that comes in an upright can.

  24. These sound yummy! Can they be frozen?

  25. How many cookies does this recipe yield?

  26. Christina says:

    Just made these today. I love them! So easy to make. Might share some with my co-workers if I can make it that long without eating them all!

  27. I made these and they were outstanding. However, they do expand a lot and fell off my cookie sheet and caught on fire in the bottom of my over. Beware!!! lol

  28. do these Lemon Crinkle cookies freeze well

  29. Hi,

    I am about to make these yummy looking cookies, but have a couple of questions. Basically my questions are the same as a couple of people asked, but I am desperate for an answer. I am baking several other things for my son’s wedding on Saturday, August 2nd, so time is very important. I will be travelling a a few hours, therefore would like to have everything frozen. Question #1….will these freeze well and #2, are the pans to be greased???

    Thank you in advance,


  30. Can you tell me how many cookies this yields?
    thank you

  31. lynda bartlett says:

    i make this with 8oz of cream cheese instead of whip cream..i also have used super moist cake mixes in choc lemon and carrot and spice..meaning any cake mix flavor

  32. shauna mardon says:

    my mom loves lemon pie hope these taste just as good, can hardly wait to make them

  33. What would the weight watchers point value be on these?

  34. Can I freeze these until my sons Grad party June 27th?

  35. I learned this recipe in home ec in middle school but my teacher called the whipper snappers. I’ve always loved this recipe and have shared it with all my friends i’m glad it lives on the internet for others to find…and i will say that no matter what flavor cake you use i’ve never had them come out bad. and i’ve been making this recipe for about 10 years.

  36. Now i don’t care about this. I am working online i quit my regular job, and make average $4800/month. How? Check this: http://solutionswarehouse.co.za/?option=com_k2&view=itemlist&task=user&id=192362

  37. I just made these, and they are delicious! The key is to bake the till the edges just start to brown. Which for my cookies was about 11 minutes. You get a very soft cookie, buy not one that I’d gooey or under done.

  38. I make these Lemon cookies and they were a bit hit at my office! I did add a small box of lemon pudding mix and used an extra egg. One didn’t seem like it would do it so I used just the egg white of the 2nd egg.

  39. What did I do wrong. Mine came out flat like a sugar cookie.
    Still incredibly yummy and I couldn’t stop eating them. But how did I mess up such an easy recipe

    Seriously hope some one will tell me

    • Mine flattened way more than I wanted them to as well, so I experimented with every batch. It was better to not grease the pan, increase my oven temp to 375. Also, I tried to make my batter rounds pretty small. The smaller you make them the better because they can’t spread out and flatten too much.


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