Fast Lemon Crinkle Cookies

Ingredients

• 1 box of lemon cake mix (I like Duncan Hines Brand, but any brand is fine)
• 1 egg
• 1 8 oz tub of Cool Whip, thawed
• 1 cup confectioner's sugar (for coating)

Equipment:

• large mixing bowl
• baking sheet
• parchment paper
• Wooden spoon or whisk

Directions

1. Thaw Cool Whip (4 hours in the fridge, or overnight)

2. Preheat oven to 350°F

3. Mix together cake mix and egg. Then fold in Cool Whip. The mixture will be very fluffy. Just keep stirring until everything is combined!

4. Drop cookie dough by table spoon into confectioner's sugar and roll to coat.

5. Set sugar-coated dough on a parchment lined baking sheet, approx 1-2 squares apart.

6. Bake for 8-10 minutes or until edges are lightly brown and set, and the center is fluffy but not jiggly.

7. Allow the cookies to finish "setting" for 3-4 minutes on the baking sheet before transferring to a wire rack to cool completely. Keep the remaining cookie dough in the fridge until ready to roll the next batch.

8. Makes approx 35-40 cookies. Store cookies in an airtight container. Best if eaten within 2-3 days.

9. You may substitute any flavor of cake mix (strawberry or orange cake mix make fun summer cookie flavors, and vanilla cake mix is also very good with the cool whip!)