Try these easy lemon cool whip cookies, a soft and chewy cookie, using only four ingredients: cake mix, Cool Whip, powdered sugar, and egg.
These delicious cookies are a quick and easy treat to make, perfect for any occasion. The cookies are soft, chewy, and bursting with lemon flavor. With just a few simple ingredients and minimal prep time, you can whip up a batch of these delicious cookies in no time.
Cool Whip is the not-so-secret ingredient in this recipe. It creates soft, light, chewy cookies that stay soft even after storing them for days.
Before baking, the cookie dough is rolled in powdered sugar to create lemon crinkle cookies. This creates tasty cookies with a delicious powdered sugar coating.
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Lemon crinkle cookies are perfect for Easter, Mother's Day, birthdays, or just because.
Looking for more cake mix recipes? Try my cherry dump cake.
Recipe Highlights
- Easy recipe: These lemon cool whip cookies use a very simple recipe.
- Delicious lemon cookies: The perfect sweet treat.
- Simple ingredients: 4-ingredient lemon cake mix cookies
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Ingredients
- Lemon cake mix - Dry cake mix found on the baking aisle
- Cool whip - Thawed, found in the freezer aisle near desserts
- Egg - Eggs add moisture, flavor, and structure to cookies
- Powdered sugar - Also called confectioners sugar or icing sugar
See the recipe card for quantities.
Instructions
Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Note: the Cool Whip must be thawed!
Stop mixing when there are no visible traces of flour. Do NOT overmix.
Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it's best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.
Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.
Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
Bake for 8-10 minutes in the preheated oven. The cookies should be slightly golden around the edges. Set the sheet pans on a wire rack and let the cookies cool completely.
Substitutions
There are a few ways you can customize this recipe to suit your taste preferences.
- Cake mix: Instead of lemon cake mix, you can use any flavor of cake mix you like such as chocolate cake mix, red velvet cake mix, or strawberry cake mix, or spice cake mix.
- Cool whip: Additionally, you can swap out the cool whip for whipped cream or whipped coconut cream if you prefer.
Variations
Mix it up! Keep things interesting with these variations.
- Lemon boost: If you want to make the cookies even more lemony, you can add a half teaspoon of lemon extract to the dough and a tablespoon of fresh lemon zest.
- Mix-ins: You can add white chocolate chips, dried cranberries, or chopped nuts to the cookie dough for some extra texture and flavor.
- Glaze: Make a simple lemon glaze with 1 cup of powdered sugar and a tablespoon of fresh lemon juice. Or try this glossy sugar cookie icing recipe. Cover the cookies once they are cool.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Silicone spatula
- Wire rack
- Small cookie scoop or tablespoon
Storage
To keep these cookies fresh, store them in an airtight container at room temperature for 3 to 4 days. A zipper food storage bag or storage container are perfect.
You can also freeze the cookies for up to two months. To freeze, place the cookies in a single layer on a sheet pan and freeze until firm. Then, transfer the cookies to a freezer-safe container or zipper storage bag and store in the freezer. When you're ready to enjoy them, simply thaw at room temperature for a few hours.
FAQ
Yes, adding fresh lemon juice or lemon zest will add a tart zing.
Related
Looking for more easy recipes? Try these shortcut recipes with 5 ingredients or less.
📖 Recipe
Lemon Cool Whip Cookies
Ingredients
- 1 box lemon cake mix 15.25 ounce box
- 1 tub cool whip 8 ounces, thawed
- 1 large egg
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
- In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Stop mixing when there are no visible traces of flour.
- Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it's best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.
- Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.
- Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
- Bake for 8-10 minutes in the preheated oven. The cookies should be slightly golden around the edges. Set the sheet pans on a wire rack and let the cookies cool completely.
Video
Notes
Nutrition
Tell me what you think of this easy lemon cookie recipe, and let me know what 4-ingredient cookie or lemon desserts you’d like to see next.
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