Lemon Cool Whip Cookies

4.45 from 9 votes

Try these easy lemon cool whip cookies, a soft and chewy cookie, using only four ingredients: cake mix, Cool Whip, powdered sugar, and egg.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: cookies, Cool Whip, dessert, lemon

Servings: cookies

Calories: 157kcal

Author: Kelsey Smith

Equipment

Ingredients

1 box lemon cake mix 15.25 ounce box
1 tub Cool Whip Original Whipped Cream Topping 8 ounces, thawed
1 large egg
¾ cup powdered sugar

US Customary - Metric

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 8-12 minutes in the preheated oven. The cookies should be very slightly golden around the edges. If they stick to the pan, they are not ready. Set the sheet pans on a wire rack and let the cookies cool completely.

Video

Notes

Storage

To keep these cookies fresh, store them in an airtight container at room temperature for 3 to 4 days.

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.

Nutrition