Blissful and Domestic - Creating a Beautiful Life on Less: Semi-Homemade: Lemon Crinkle Cookies

Wednesday, February 13, 2013

Semi-Homemade: Lemon Crinkle Cookies


Last week Ethel sent me a yummy recipe to try out. She had seen my cake mix cookies and thought I would enjoy her recipe for Lemon Crinkle Cookies. She said she found it years ago in a magazine of some sort. She emailed me the recipe and I tried it out the very next day. I made a few adjustments, since I didn't have exactly what the recipe called for. It was super yummy and a hit with those red heads of mine. Below I will show Ethel's recipe and then mine. Try whichever version you'd like. They are both destined for yuminess.

Ethel's Lemon Crinkle Cookies

Lemon Cake Mix
1- 8oz tub cool whip topping, softened
1 egg
~1/4 c powdered sugar
Preheat oven to 350 degrees.
Using a mixer, mix the cake mix, cool whip, and egg together.  The dough will be thick.  Using a small cookie scoop, drop the dough in powdered sugar and then place onto a greased cookie sheet.  Bake at 350 degrees for 10 minutes.  Let cool on the cookie sheet for about 10 minutes.  Transfer to wire rack and let cool completely.  

My Lemon Crinkle Cookies
1 yellow cake mix
juice from half a lemon
1- 8 oz tub of cool-whip
1/4 cup applesauce*
Mix all ingredients in a bowl. Your batter will be fluffy and thick. Drop spoonfuls onto a greased baking sheet. Bake for 15 minutes @350' Transfer to cooling rack and allow to cool for 2-3 minutes. Dip into powdered sugar. Enjoy!
*I love to substitute applesauce for eggs, when I am baking. I love that I am able to be sneaky and get an extra fruit into my kiddos and my hubby! They think they are just having a sugary treat, but I know that there is some healthy goodness in there as well. It is also great to use it as an egg substitute.
 Happy Baking today lovelies!

XO Danielle

1 comment:

  1. HOW did you know I've been craving something lemon-y?! These sound so good, thanks for sharing!!


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