Lemon Crinkle Cookies

FB Source: Theresa Coutain

Ingredients:
1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Directions:

1. Preheat oven to 350.
2. In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
3. Form dough into tablespoonfuls and roll in powdered sugar.
4. Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove.

These cookies use only four ingredients, and mix up in less than 5 min.
Seriously awesome. Even better, they use no oil or butter. I know, you might be a little skeptical, too. But these are simply the lightest, softest, yummiest cookies ever.

Stacie says: "I'm not into gimmicks. The real title of the posted recipe is 'Low Fat Crinkle Cookies', but there's nothing low-fat about these, when you consider the Cool Whip in this recipe. And for them to say that it doesn't call for oil or butter, umm, let me refer you again to the Cool Whip. Not that it's a fat or butter, but the first two ingredients on MY Cool Whip tub in the fridge are: Skim Milk, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oil). So, again, low-fat? I don't think so. But, hopefully, they're still yummy!! ;)As for vilifying fats, well, we should be more worried about calories than the fats."