Let Me Introduce the Improv-ers: Kitchen Meets Girl

These are NOT fat free, healthy cookies.  No where in this post is that claim made!

 Lemon Crinkle Cookies - only 4 ingredients

This week, I’d like you to meet Ashley from Kitchen Meets Girl.   Her tag line is  “success from the kitchen of a reluctant cook.”  You would never know from her recipes and photos that she is in any way reluctant!  Her food just Pops!  off the screen.  And if you want to meet a gal who knows her Pies in Jars, check out her Cherry Limeade Pie in a Jar or Red, White Chocolate and Blue Pie in a Jar or Coconut Caramel Pie in a Jar or Mint Brownie Grasshopper Pie in a Jar.  Mercy!  They are enough to get anyone to jump off their  diet and into a jar!!


Hi Frugal Antics readers! I’m sooo glad Kristen invited me to guest post today! I’ve been participating in her Improv Cooking Challenge since November and it’s one of my very favorite parties each month.Lemon Crinkle Cookies - uses a cake mix and cool whip!!

I’m really just a self-taught cook who has absolutely no training in the kitchen, other than eating (and I do that reeeeally well, if I do say so myself). But after I got married, I sort of had an epiphany: either learn to cook, or wind up eating hamburger helper for the rest of my life.

I also discovered that it doesn’t have to be stressful or time-consuming to create meals that are not only good for you, but actually taste good. Stuff like homemade Italian meatballs, garlicky marinated shrimp, fig-proscuitto pizza, and coconut mango smoothies. Of course, I’m also a firm believer that life isn’t complete without desserts, and I enjoy creating treats like chocolate cherry tart with almond whipped cream and piña colada bread pudding.

Or these lemon crinkle cookies.

Seriously, guys, this week is like mayhem at my house. I’ll spare you the details, but I’ll just say this: it’s my son’s fifth birthday this week, and since I’m crazy an over-achiever, I’ve been baking like crazy.

Four hours into my weekend baking marathon, I realized that I also needed something for a pool party we were hosting for my son’s t-ball team the next afternoon.Lemon Crinkle Cookies - no added fat, just 4 ingredients!

After spending a few minutes breathing into a paper bag, I decided something easy was in order for the pool party.

Something crisp and cool for the vile heat we’ve had this summer, but also something grab and go for ten kindergarten-aged boys.

These cookies were the perfect solution. They take only four ingredients, and mix up in less than 5 minutes!

Lemon Crinkle Cookies - only 4 ingredients!!

My husband, who doesn’t usually even eat sweets, snuck one of these at the party and commented later on how awesome they were.

And they are.

Seriously awesome.

Even better: they use no oil or butter. I know, I was a little skeptical, too. But these are simply the lightest, softest, yummiest cookie I’ve eaten all summer. Want the recipe?

I thought you might. So I brought it with me, just in case.

3.9 from 10 reviews
Lemon Crinkle Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
  • 1 box lemon cake mix
  • 1 egg, lightly beaten
  • 2 cups Cool Whip, thawed (8 ounce container)
  • ½ to 1 cup powdered sugar
  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 to wire rack to cool completely.
from The Best of Mr. Food Cookbook

Hope you pop by my little ol’ blog sometime and say hi! You can also find me on Facebook, Pinterest, and Twitter. Thanks again Kristen, for having me!




56 thoughts on “Let Me Introduce the Improv-ers: Kitchen Meets Girl


    1. I made them tonight for MY Relief Society class tomorrow! I’m wondering how to store them over night. I’m afraid if I stack them they will bend over each other. If I freeze them will the thawing condensation spoil the powdered sugar? What to DO!

      1. Laurel, I would place waxed paper between the layers of cookies in a Tupperware/Rubbermaid container. Leave them at room temperature. If you live in a dry place they will be fine. If it’s humid, I am afraid the powdered sugar might dissolve….maybe.

  2. These cookies were “meh”. The powdered sugar on top is really what made these edible. They’re good for what they are; healthy cookies.

    1. Calling something made of a box of cake mix, a cup of sugar, and a tub of Cool Whip “healthy” is a joke. There is nothing healthy about this. You might as well be eating sugar and oil by the spoonfuls.

  3. i just made these last night and they turned out FANTASTIC…i used the 2 cups of cool whip instead of the entire container…the dough is very hard to work with but i just slathered butter on my hands and rolled the dough into small balls and dropped them into the powdered sugar — they didn’t spread out too much at all — i cooked them for 11 minutes and let them sit on wire racks for about 10 minutes before moving them to a container…i may try adding the block of cream cheese next time because i did have quite a bit of excess mix left in my bowl that just wouldn’t mix with the rest — the cream cheese may help mix it more (i had to use a mixer and peel it off the whisks and the result was quite a bit of dry mix left over) — regardless, the recipe still made 2 dozen cookies even w/the leftover mix…

  4. Im a stay at home dad…needed something fun and easy to make for dessert….trust me…if I made these and they came out fabulous…then anyone can make them and they are so good. Added lemon zest for that ‘extra’ zing…..perfect!

      1. The 2 cups Cool Whip should be eliminated from the recipe and show only the 8 oz. container. The dough was sticky, but blended together nicely and was easy to work
        . My hubby loved them!

  5. I saw this recipe on a friend’s post on Facebook. The recipe does look easy, but in your blog you stated that the cookie contain no oil or butter. Cool Whip is made from oil.

  6. I made these fir work and they loved them! I was wondering if
    You can mix up the dough the day before you make them and keep it
    In the fridge?

    1. I cannot say with certainty that you could make this dough up beforehand, but I have never seen a cookie dough which didn’t work that way.

  7. According to myfitnesspal, when I entered in the ingredients, it turned out to be approx. 96 calories per cookie.

  8. I have been making these cookies for a while using a recipe from an old family friend. The recipe I have also calls for 2 tsp. of fresh squeezed lemon juice. The other thing about this recipe is that you can substitute orange cake mix and fresh squeezed orange juice to make Orange Whippersnaps or Crinkles. AWESOME!!! I actually inadvertently made them using one box of lemon cake mix and one box of cherry chip cake mix. They were surprisingly very good, too. The possibilities are endless!!

    1. LaVonna, I am sorry they did not turn out for you. This is an extremely sticky cookie, but perhaps less cool whip? Some people measure out the exact 2 cups while others use the entire tub.

  9. These cookies don’t have extra “added” fat, but both the cake mix and the Cool Whip contain quite a bit of fat, the worst kind, hydrogenated vegetable oil. They also contain high fructose corn syrup. So, these cookies are made of highly processed artificial ingredients and are neither healthy, low fat nor low calorie. I’m not the food police but I think people should be aware of what they eat and feed to their friends and family and make smart choices.

    Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).

    Duncan Hines Lemon Supreme Cake mix contains as the #1 ingredient, Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono-and Diesters Of Fats, Monoand Diglycerides), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Wheat Starch. Contains 2% Or Less Of: Salt, Polyglycerol Esters Of Fatty Acids, Maltodextrin, Natural and Artificial Flavors, Gum Arabic, Partially Hydrogenated Soybean Oil, Cellulose Gum, Citric Acid, Xanthan Gum, Colored with (Yellow 5 Lake).

  10. sheesh people. it’s just a recipe. Just because you have an opinion doesn’t mean you should voice it. If you liked the cookies, great, if not move on to another cookie recipe. This lady is just being polite and sharing her recipe and story with us. I hope we’re all adults here and can read so we should already know what is in the stuff we’re eating. I don’t know about you but its not my job to decide what my friends eat. If they want it, they’re grown, they can have it or not no biggie. Stop being negative nancys and just be encouraging and supportive of people. People are so not nice anymore so surprise someone and be nice!

    Side note: I’ve been looking for these cookies forever. My mom used to buy some similar to this when i was a child and we can’t find them anywhere. I’m thinking this is gonna be my closest best so thank you both a ton!

    1. I totally agree with you, people are so not nice. I don’t need someone to tell me what to eat and not eat I am an adult and decide for myself what to put in my mouth. I am so tired of the holier than thou people getting on these web sites and blogs and lording it over the rest of us like we are just to stupid to know what’s good for us, so we need them to tell us. NEWS FLASH!!! I don’t. This is a place to review recipes not ridicule those who post them.
      I have tried these cookies and they are very good but can be a little hard to work with and they don’t hold up well.

  11. I tried this recipe 3 times! I really wanted to like it, I really did. Sighs. I love lemon cake and cookies etc… But I failed miserably on this. Seems simple enough. Ugh, they spread out and flattened. They were so gooey then hardened like rock overnight all 3 times. So the first time I only partially thawed the whipped cream. I thought because it was cold and melting in the oven it made them spread. The second time I thawed it completely, I made sure I left that tub out. They spread and flattened. Ok…… The third time I only used 2 cups exactly. Still flattened, still spread. I know I didn’t leave any steps out and each time I tried I triple checked the directions. They are so easy my 8 yr old could make them. whwre did I I wrong? They were a far cry from the pretty ones in the pictures. So sad. On a high note, the taste was yummy. Until they hardened and had to be thrown away. Yes I kept them in Tupperware. Oh well.

    1. I am so sorry this happened to you. I wish I could give you a reason they didn’t turn out. I know some folks have trouble with the dough being sticky, but you are the first to tell me they totally failed. 🙁

      1. mine flattened out too. Maybe it’s the brand of cool whip, I used store brand & the whole container (8 oz). I mixed the rest of the batter with a sugar cookie mix I had & they stayed up. I will not make these again but had to salvage these because they are for a church function.

  12. Thanks for this recipe!
    Cool whip is an oil, so maybe you should remove the part that says “they use no oil or butter”, that way people who don’t read ingredients won’t be misled. 😛

  13. Just finished making these cookies….yum!! Followed your recipe using the 2 cups cool whip and it worked perfect. Found I had to leave them cooking an extra 3-5 minutes. But, if you like gooey centers, the 10 was perfect! I think if you added some lemon zest or extract you would get an even lemonier( not real word, but works) flavour

  14. I can’t figure out why folks who are so extremely concerned about breaking down the molecular formula/structure of a “cookie” are even looking at a cookie recipe. I don’t get it.

    Isn’t that like an Environmentalist spending the afternoon browsing at a car lot. No?

  15. Just made these cookies, dough is very sticky, I just dropped by large teaspoons right into the powder sugar and then rolled them into balls, much easier and they came out fine.

  16. Just made these as part of a pregnancy sugar-craving and I must say they are delicious. I will use the lemon zest next time and make a double batch!

  17. Drats – mine turned out flatter than a pancacke but taste wonderful. Not sure what I did wrong and may give it another go around sometime. I see this has happened to a few others. Did you find a fix?

    1. Eileen, I think that it’s hard to be precise with the cool-whip; too much will result in the spreading cookie. Also, there may be differences between cake mixes. As companies continue to give us less mix in the box, we need to adjust the recipe to use smaller amounts of the other ingredients.

  18. I just wanted to say this is a great recipe and I had absolutely no problem with them turning out I used a small cookie scoop ( to avoid the stickiness ) and dropped them right into the powdered sugar and rolled them in that no big deal no sticky mess. They turned out beautifully just like the picture.

  19. I am not too experienced with baking so I apologize if this is a stupid question, but are you supposed to use a mixer, whisk, or just a spoon to mix the ingredients? I know that over mixing and folding in things like whipped toppings can affect the outcome and texture of a cookie.

  20. I made these one time. Sorry, but they tasted like chemicals. It must have been the combination of cake mix and cool whip. Blech.

  21. I used a super moist lemon cake mix and for some reason they kept coming out brown on bottoms and I only kept them in the oven for 10 minutes. I used parchment paper on a new heavy gauge steel cookie sheet. I adjusted the rack also. I may just have an oven that cooks too fast. I think it also makes a difference that the whipped cream is not too cold when mixing the batter. They taste really good, I was just a little bummed about them getting so brown on the bottoms. I did think maybe I could try two layers of parchment paper. What are your thoughts on this?

  22. Ok, I’m confused. Making cookies as I type. Recipe calls for 2 cups cool whip? I used 2 8oz tubs of cool whip. Was I only supposed to use 1? Also, my first batch came out flat. Haven’t tasted them yet, but my fingers are crossed.

    1. Mary, I apologize for not answering sooner. The recipe meant for you to scoop out two cups of Cool Whip from one tub. I can only imagine that you did not have success with the recipe using two tubs.

      1. Unfortunately they didn’t work out to well. They were s flat and crumbly, when I tried to take them off the cookie sheet they just fell apart. They were tasty though. I ended up putting them in a zip lock bag and my son ate them up. Will have to retry with correct amount of cool whip.

  23. Fortunately I tried this recipe out before I wanted to make them for a friend’s party. Unfortunately they were a disaster. Very flat and minimal flavor. After tasting one all went directly into trash. Sorry.

  24. I made these for my Christmas tins last year and the year before! Everybody loved them! I also did a chocolate fudge cake mix and both were a hit! Thank you so much! Had to pull the recipe back out for this year!

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