Lemon Cool Whip Cookies
These decadent Lemon Cool Whip Cookies are soft and chewy, and loaded with lemon flavor. They’re incredibly easy to make, and they’re always crowd-pleasers.
What’s easier than whipping up a batch of cookies for guests or to bring to a party? Whipping up a batch of cake mix cookies! These delicious cookies use cake mix and Cool Whip along with just 2 other ingredients to deliver all their delicious flavor. Everyone will love how good they are, and you’ll love how easy they are to make. We know we do!
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses 4 simple ingredients.
- It’s an easy recipe that anyone can make.
- It’s a great recipe to get the kids involved with.
- It’s full of lemon flavor.
- The cookies are so soft and tender.
🛒Ingredients
This recipe uses 4 ingredients that you can find in any grocery store. That’s it!
Everything you need is listed here, but you can find the exact amounts in the recipe card at the end of the post.
- Lemon cake mix
- Cool Whip
- Egg
- Powdered sugar
🔪 How to Make Lemon Cool Whip Cookies
Making these cookies is just as easy as shopping for its limited ingredients. It only takes a few minutes of prep and a few more minutes in the oven. Anyone can do it.
Step 1: Prep
Preheat the oven to 350 degrees, and line cookie sheets with parchment paper. Set aside.
Step 2: Make the Cookie Dough
Combine the cake mix, Cool Whip, and egg and stir until a sticky dough forms.
Step 3: Make the Cookies
Pour the powdered sugar onto a plate. Then, scoop the dough into 1-inch balls and drop them in the powdered sugar. Roll to coat.
Step 4: Bake
Place the dough balls on the cookie sheets, leaving 1 1/2 inches between them. Bake for 8 to 10 minutes until set.
Step 5: Cool
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Cake Mix – Make all kinds of cookie variations by changing the cake mix.
- Nuts – Try rolling the dough in chopped nuts after rolling in powdered sugar for more flavor and texture.
If you love cake mix cookies like these, then check out our carrot cake mix cookies.
🥄 Equipment
- Measuring cup
- Mixing bowl
- Plate
- Cookie sheets
- Parchment paper
🥫 Storage
Store these cookies for up to 5 days at room temperature in an air-tight container. For longer storage, wrap the cookies in plastic wrap, place them in an air-tight, freezer-safe container or heavy-duty freezer bag, and freeze for up to 3 months.
Serve With
Serve these cookies with a glass of milk or a cup of coffee or tea. They also make a great addition to a larger dessert spread with all your favorite treats, are wonderful dipped in dessert dip, or a yummy pairing with fresh fruit.
💭 Tips
- This dough is sticky and soft. That’s okay. It’s supposed to be that way.
- Use a cookie scoop or melon baller to make your cookie dough balls. Using your hands makes a sticky mess.
- ALWAYS line your cookie sheets with parchment paper. It makes cleanup so much easier.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cake mix cookies are a variation of cookies that forgo traditional dry ingredient mixes and use cake mix instead.
Cake mix cookies are super soft and chewy.
It’s supposed to be that way. This dough is extremely soft and sticky, but that’s why it turns into deliciously soft and chewy cookies!
🍽 More Recipes
Do you enjoy Cool Whip recipes? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Cool Whip Cookies
Equipment
- measuring cup
- Mixing Bowl
- Plate
- Cookie sheets
- parchment paper
Ingredients
- 15.25 ounces lemon cake mix
- 8 ounces Cool Whip thawed
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper; set aside.
- In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring.
- Pour the powdered sugar out onto a plate.
- Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time.
- Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough ball.
- Repeat this process until all the dough is turned into balls and rolled in the powdered sugar.
- Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time.
- Bake the cookies at 350F for 8-10 minutes until set.
- Cool the cookies on the cookie sheets for 5 minutes, then transfer to a wire cooling rack to finish cooling.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
