Lemon Cookies

These lemon crinkle cookies are the definition of a shortcut that actually works. A lemon cookie mix, thawed whipped topping, and a beaten egg come together into a soft, sticky dough that bakes into puffy little clouds with crackled powdered sugar tops.

The whipped topping is the trick that makes these so light and cakey. It adds moisture and airiness without the weight of butter, so the cookies puff up in the oven rather than spreading flat. Dusting your hands with powdered sugar while rolling keeps the dough from sticking and creates that signature crinkle pattern as the sugar coating cracks during baking.

Chef Tips

• Do not overbake. Pull them at exactly 8 minutes even if they look underdone. They firm up as they cool, and even one extra minute dries them out.
• Chill the dough for 15 minutes if it’s too sticky to handle. A short rest in the fridge makes rolling much easier.
• Roll generously in powdered sugar. A thick coat gives you more dramatic crinkle lines on the finished cookie.

Variations

• Use a different flavored cake mix: strawberry, funfetti, or chocolate for a completely different cookie with the same easy method.
• Add a teaspoon of lemon zest to the dough for a brighter, more natural lemon flavor.
• Sandwich two cookies together with lemon curd or cream cheese frosting for a filled cookie.