Twelve Days of Christmas Cookies
Day Two: Lemon Cool Whip Crinkle Cookies
These cookies are delicious! They taste even better than they look. My two-year old granddaughter kept climbing up onto the chair and helping herself to these cookies, she loved them so much.
Warning: This dough is very, very sticky!! Make sure you keep it cold. To avoid touching the dough too much we scooped it up with using two teaspoons--one to scoop and one to push the dough off the spoon into the powdered sugar. Then we used another spoon to help cover it while in the powdered sugar. Also, if you are doing more than one cookie during the day, this dough has to be refrigerated for 30 minutes, so start this one early.
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 eggs
- 1 (18.25 ounce) package lemon cake mix
- 1/3 cup confectioners' sugar for decoration
1.Preheat oven to 350 degrees. Lightly grease baking sheets.
2.Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be sticky. Refrigerate for 30 minutes.
3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat.
4.Place cookies on the prepared baking sheets. Bake for 9-11 minutes. Cool on racks.