Lemon Cool Whip Cookies

These lemon Cool Whip cookies are soft, tender, and so easy to make. A handful of ingredients is all it takes to make these decadent cookies!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings Cookies

Calories 102kcal

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.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.