Who doesn’t love lemon cookies? Especially Lemon Cool Whip Cookies!
What makes this version even better? These are 4-ingredient Lemon Cookies!
That’s right; you’ll only need four ingredients to make these luscious Lemon Crinkle Cookies, yet they taste fabulous!
This recipe will soon become one of your favorite Cookie Recipes, especially if you love my Raspberry Lemon Thumbprint Cookies, Lemon Blueberry Cookies, or Chocolate Peppermint Cookies.
Table of Contents
Why You’ll Love These Recipes
- 4 Ingredients – Only four ingredients are needed for this recipe, including cake mix and cool whip, which makes it super easy to make.
- Taste – These cookies have a wonderful, sweet, and tart lemony and just melt in your mouth! If you loved my Sour Cream Lemon Pie, then you’ll love these cookies.
- Appearance – These lemon cookies have a crackled appearance as if each one suffered an earthquake and faultlines were created. Maybe I should have called them lemon earthquake cookies. What do you think?
- Powdered Sugar Topping – I love how the sweet powdered sugar on top offsets the slightly tart lemony flavor of the cookie.
- Fun – These Lemon Cool Whip Cookies are fun to make and fun to eat. This is a great recipe for the kids to help with.
What’s Needed?
Equipment
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- Stand Mixer or Hand Mixer
- Large mixing bowl and a small bowl
- Small Cookie Scoop
- Cookie Sheet
- Silpat or parchment paper
- Cooling rack
- Cookie Tray for serving.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Lemon Cake Mix – Use your favorite box of cake mix.
- Cool Whip – Feel free to use the name brand or generic store brand. You can use regular or lite cool whip in this recipe interchangeably.
- Egg – I used one large egg.
- Powdered Sugar – or confectioner’s sugar as it is also known.
Directions
- In a large bowl, mix the cake mix, cool whip, and the egg until well combined, and no streaks of cake mix remain. (Photos 1 – 3)
- Using a small cookie scoop, scoop the dough into 1 ½ tablespoon balls. (Photo 4)
- Place ½ cup of powdered sugar in a small shallow bowl. Roll half of the dough balls in the powdered sugar. Add the remaining ½ cup of powdered sugar to the bowl and roll the rest of the dough balls. (Photo 4)
- Place the sugar-covered dough balls on the parchment-lined prepared baking sheets leaving at least 1 ½” between each cookie. (Photo 5)
- Bake the cookies in a preheated oven for 8-10 minutes or until the edges turn lightly golden.
- Allow the baked cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. (Photo 6)
Recipe Tips
- Sticky Dough? – If the dough is too sticky to scoop or roll into balls, you can place it in the refrigerator for 30 minutes to an hour to firm up so it is easier to handle.
- Powdered Sugar Clumps? – The powdered sugar tends to clump towards the end of rolling the cookie dough. Separating the powdered sugar into two batches will help minimize clumping and allow for an even coating on the dough balls.
- More Lemon Flavor – Lemon extract, lemon juice, or lemon zest can be added to the recipe to boost the lemon flavor. I recommend ½ a teaspoon of lemon extract or two teaspoons of lemon zest.
- Cool Whip – Ensure that the Cool Whip, or refrigerated whipped topping, if you use the generic brand, is fully thawed before using it in the recipe.
- Change The Cake Mix – Change up the flavor of the cookies by changing the flavor of the cake mix. This recipe works well with strawberry, vanilla, red velvet, and chocolate cake mixes.
Variations
- Red Velvet Cookies – Change up the flavor of the cookies by changing the flavor of the cake mix. The possibilities are endless. For this one, I used a red velvet cake mix.
- Strawberry Cake Mix Cookies – Change the cake mix to a strawberry cake mix.
- Chocolate Cake Mix cookies – change the type of cake mix to a chocolate cake mix instead.
- Spice Mix Cookies – Use a spice cake mix to make these cookies.
FAQs
How To Store Lemon Crinkle Cookies?
Store leftovers in an airtight container at room temperature for two days.
How To Freeze Crinkle Cookies?
Place the cookies in an airtight container and freeze for up to 2 months. It is best that the cookies are in a single layer when you freeze them.
How Do I Defrost Frozen Cookies?
Pull the cookies out of the freezer and allow them to sit out at room temperature until they have thawed out.
More Cool Whip Recipes
More Cookie Recipes
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Recipe
Lemon Cool Whip Cookies Recipe
Lemon Cool Whip Cookies are easy 4-ingredient lemon cookies made with lemon cake mix, Cool Whip, an egg, and powdered sugar!
Servings 24 cookies
Calories 103kcal
Ingredients
- 15.25 ounces lemon cake mix
- 8 ounces cool whip thawed
- 1 large egg
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line three cookie sheets with parchment paper and set aside.
- In a large bowl mix the cake mix, cool whip, and the egg until well combined and no streaks of cake mix remain.
- Scoop the dough into 1 ½ tablespoon balls.
- Place ½ cup of powdered sugar in a small shallow bowl. Roll half of the dough balls in the powdered sugar. Add the remaining ½ cup of powdered sugar to the bowl and roll the rest of the dough balls.
- Place the sugar-covered dough balls on the parchment-lined cookie sheets leaving at least 1 ½” between each cookie.
- Bake for 8-10 minutes or until the edges start to turn lightly golden.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
Notes
Recipe Tips
-
- Sticky Dough? – If the dough is too sticky to scoop or roll into balls, you can place it in the refrigerator for 30 minutes to an hour to firm up so it is easier to handle.
-
- Powdered Sugar Clumps? – The powdered sugar tends to clump towards the end of rolling the cookie dough. Separating the powdered sugar into two batches will help minimize clumping and allow for an even coating on the dough balls.
-
- More Lemon Flavor – Lemon extract, lemon juice, or lemon zest can be added to the recipe to boost the lemon flavor. I recommend ½ a teaspoon of lemon extract or two teaspoons of lemon zest.
-
- Cool Whip – Ensure that the Cool Whip, or refrigerated whipped topping, if you use the generic brand, is fully thawed before using it in the recipe.
-
- Change The Cake Mix – Change up the flavor of the cookies by changing the flavor of the cake mix. This recipe works well with strawberry, vanilla, red velvet, and chocolate cake mixes.
Variations
-
- Red Velvet Cookies – Change up the flavor of the cookies by changing the flavor of the cake mix. The possibilities are endless. For this one, I used a red velvet cake mix.
-
- Strawberry Cake Mix Cookies – Change the cake mix to a strawberry cake mix.
-
- Chocolate Cake Mix cookies – change the type of cake mix to a chocolate cake mix instead.
-
- Spice Mix Cookies – Use a spice cake mix to make these cookies.
Storage
- Store leftovers in an airtight container at room temperature for two days.
- Place the cookies in an airtight container and freeze for up to 2 months. It is best that the cookies are in a single layer when you freeze them.
- Pull the cookies out of the freezer and allow them to sit out at room temperature until they have thawed out.
Nutrition
Calories: 103kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 141mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 28IU | Calcium: 49mg | Iron: 0.4mg
Christy says
Hi I enjoyed this recipe but I did have to add a tablespoon of flour as I couldn’t get the dough workable at all. They still turned out good but I’m not sure if it was an altitude problem
Barb says
This is a good recipe. I like that it has a different texture and mouth feel. I added some extra lemon juice that I already had and bumped up the lemon flavor. The best part was that since I don’t bake often, I did not have to buy a lot of ingredients.