It’s hot. Of course the poor folks out West know better than anyone. Is it just me, or is weather way more extreme lately? I have to say, I am not very prepared for a disaster. And I hate being unprepared. Right now, we’d be up the proverbial creek without a paddle if disaster struck. Here’s a fun fact about me. If you didn’t know, emergency preparedness is a big part of what I do. So, being caught unprepared is not something I am comfortable with. That being said, stay tuned for some emergency prep posts.
Ok. Doomsday talk aside. I don’t feel like cooking anything in this heat. Can I have an Amen? I want cool and refreshing. What’s more cool and refreshing than lemon? Besides a cold shower and standing naked in front of the A/C unit, of course. Not much.
Nina wanted cookies for her camp lunches, and since she wanted to help, these were perfect! I had been wanting to make them for awhile and when someone posted a similar recipe on Facebook, I thought the time was right. These cookies have many different names and they are all over the interweb. Lemon Whippers, Cool Whip cookies, Lemon Crinkles. All the same.
These are so easy and so tasty. They are sweet, tart and chewy. They only use a couple of ingredients, and to all my health food buddies out there, I know Cool Whip is evil, but whatevs. Sorry. We had a great time sitting in the air-conditioned kitchen stirring the batter, rolling the balls and making a mess. This is absolutely a kid-friendly recipe. One I am sure I will make again.
Keep in mind though that although low fat, these babies are loaded with sugar, so make sure you limit yourself. We had a hard time with that. And on another note, these are messy! Nina came in covered with powdered sugar, swearing up and down she “did not just eat a cookie“.
So, if you are looking for a delicious indoor activity with the kids, it can’t get easier, more fun and tastier than these adorable, sunny little cuties.
Stay cool everyone!
Low-Fat Lemon Crinkles
1 box lemon cake mix
1 (8oz.) container cool whip
1 c. Powdered sugar for rolling
1. Preheat oven to 350F
2. Line a cookie sheet with parchment or use silpat ( I had used 3 sheets so I wouldn’t have to stop rolling to wait for a pan)
3. Combine cake mix, eggs and cool whip in a bowl and stir together. Mixture will be sticky.
4. Put powdered sugar in a shallow baking dish or pie plate.
5. Using a cookie scoop (1 Tbls size) or a tablespoon, drop scoop into the powdered sugar and toss while shaping into a ball. Remember these are kind of loose, don’t worry.
6. Place on cookie sheet about 2 inches apart, as they will spread, and bake for 8-10 minutes.
7. Let cool on sheet for only a minute then transfer to a cooling rack. If you leave them on the hot sheet they will continue to spread and get really flat. Still yummy, just not as pretty.
That’s it! Easy peasy!