Low Fat Lemon Crinkle Cookies

These lemon cookies use only four ingredients, and mix up in less than 5 minutes! My Dad who doesn't usually even eat sweets, had one of these the other day and he called them awesome. And they are. Seriously awesome. Even better: they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Low Fat Lemon Crinkle Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    box lemon cake mix

  • 1

    egg, lightly beaten

  • 2

    cups Cool Whip, thawed (8 ounce container)

  • ½ to 1

    cup powdered sugar


Preheat oven to 350°F. 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.


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