Growing up, living in Miami, we always had perfect pool weather, but never the pool we needed to enjoy it.
We would buy those inflatable pools, but with five kids, those would not even last a day. We would cool ourselves off by getting into our swimsuits and hosing ourselves down, maybe even using water balloons to add some fun. Whatever way we did it, we needed to cool down.
Now it has been a few years and my dad decided to finally take the plunge and build a swimming pool. We had contractors come out and make that pool before our very eyes. It was fun, exciting and we were so looking forward to summer.
Now we use that pool almost daily because even in the middle of winter it is in the 80s and we can be in our swimsuits enjoying the pool. One of our favorite things to do when we are in the pool is eat. We like quick things we can pop in our mouths, especially sugary stuff! That is why I knew when I found this recipe for cool whip lemon cookies, I knew I had to try them!
These cookies are light and fluffy. The lemon flavor is the perfect refresher for an afternoon poolside and the cool whip adds the perfect airiness to every bite. I make these in mini sizes so we can just pop them in our mouths and keep swimming. So so good! In fact, these cookies are so amazing that even my picky eater son at them and normally he hates anything that is lemon.
See what I mean? These cookies are the perfect combination of sweet and tangy and you will love it!
LEMON CRINKLE COOKIES RECIPE
1 box lemon cake mix
1 egg, lightly beaten
1 8-ounce container Cool Whip, thawed
½ to 1 cup powdered sugar
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
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.