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
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!
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!
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.
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.
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
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!
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
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???
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
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.
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.
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.
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
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.
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!
Do you need to treat cookie sheet or use parchment paper?
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.
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.
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.
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??
Sorry about the typo, Sue. I used one 8-ounce container of Cool Whip!
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
It’s VERY sticky! 🙂 So glad you had fun with these!
These look so good. do they freeze well.
These look so good. Would they freeze well.
Hi, whats cool whip, im in qld what can I use instead please, thankyou
Does the cookie sheet need to be greased? Can’t wait to taste these
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!
So sorry these didn’t work out for you, Deb.
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.
These sound yummy! Can they be frozen?
How many cookies does this recipe yield?
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!
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
do these Lemon Crinkle cookies freeze well
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,
Sandy
Can you tell me how many cookies this yields?
thank you
Two dozen. 🙂
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
my mom loves lemon pie hope these taste just as good, can hardly wait to make them
What would the weight watchers point value be on these?
Can I freeze these until my sons Grad party June 27th?
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.
Now i don’t care about this. I am working online i quit my regular job, and make average $4800/month. How? Check this: https://solutionswarehouse.co.za/?option=com_k2&view=itemlist&task=user&id=192362
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.
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.
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.