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!

Course Cookies, Dessert

Cuisine American

Keyword Lemon Cookies, Lemon Cool Whip Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 103kcal

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.

- 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.

- 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.

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.