Lemon Crackle Cookies1

These super-easy-to-make lemon cookies have a crackled texture after baking.  And did I say EASY?  Three ingredients.  That’s it!

I snipped this sweetheart of a recipe from the newspaper many years ago.  And since I love the taste of lemon any way I can get it, I fell in love with them at first bite.  I’m keeping this recipe forever!

Just when you think the dough won’t come together, the Cool Whip does its job and voila!  Smooth, sticky cookie dough appears.  And since it’s so sticky, here’s a tip – fill a small bowl with powdered sugar, take a spoonful of the dough and plop it into the powdered sugar.  So-o much easier to shape into a little patty before putting on the cookie sheet.

If you’re an empty nester who doesn’t want to bake a large quantity, or if you live alone, or if you simply want/need a fast batch of cookies that won’t take long to bake, this will be your go-to recipe.  Yield is only 22 – 24 cookies.   

Lemon Crackle Cookies

Ingredients

  • 1 pkg lemon cake mix
  • 1 egg
  • 5 oz Cool Whip, thawed
  • Powdered sugar

Instructions

  1. Mix first 3 ingredients. The dough will be sticky.
  2. Drop a spoonful of dough into a bowl of powdered sugar, place on cookie sheet and gently flatten.
  3. Bake 350 degrees for 10 minutes.
  4. Makes about 2 dozen.

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)

 

 

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