Got a cookie swap party coming up and want your delightful little desserts to stand out among the rest? Try this family-favorite to satisfy the sweet tooth of all your guests (even the grinchiest of gatherers). They’re sweet, tart, fluffy, sugary, filled with white chocolate and too easy to make. After dozens and dozens of peanut buttery, fudgy, and frosted cookies, this light Lemon and White Chocolate Crinkle Cookie will hit the spot.
All you’ll need for the ingredients is a box of your tried and true lemon cake mix (we won’t judge if you just pick whichever one is inevitably on sale during any given week), a container of good old fashioned Cool Whip, an egg, ¾ cup of white chocolate chips, and powdered sugar for dusting.
Set the oven to 350 and grease a cookie sheet. Mix the cake mix, cool whip, egg, and chocolate chips until well combines and scoop the dough into a bowl of powdered sugar. Bake for ten minutes and let cool completely before dusting with more powdered sugar. Feeling extra fancy? Top with a lemon glaze or blueberry jam, or maybe a melted white chocolate drizzle with some holiday sprinkles.
Your contribution to the cookie swap will be the talk of the town.