Low Fat Lemon Crinkle Cookies

Low Fat Lemon Crinkle Cookies

This recipe came to me from somewhere, and whenever it says Low Fat, I grab it. I figured after the holiday season, we need to think Low Fat so I’m sharing this very easy recipe with you. Three ingredients and a dusting of powdered sugar and that’s it. What could be easier, and they are chewy and really yummy.

1 box lemon cake mix (any brand)
1 egg, lightly beaten
2 cups of Cool White, thawed (8 ounce container and use low fat)

For dusting the cookie dough:
1/2 to 1 cup of powered sugar

Preheat oven to 350 degrees
In a large bowl combine cake mix. beaten egg and Cool Whip. (The batter will be very 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 and then remove. (The cookies will feel very soft so be careful moving them – but if you wait, even if you spray the sheets with Pam, they will stick.) Move them to a cookie rack and when cool. Enjoy.

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