Lemon Cool Whip Cookies
Lemon Cool Whip Cookies are a quick and easy treat bursting with a bright citrus flavor. Made with just a few simple ingredients—lemon cake mix, Cool Whip, and an egg—these soft, chewy cookies have a light, airy texture and a sweet-tart kick. Their crinkled, powdered sugar-coated tops make them as pretty as they are delicious.
Best Time To Enjoy Lemon Cool Whip Cookies
Perfect for potlucks, picnics, or a sweet afternoon pick-me-up, these cookies are a crowd-pleaser that comes together in no time. Serve them for a baby shower, a birthday party, or any upcoming holiday, they are sure to be enjoyed by everyone.
What Equipment Do I Need
- Mixing Bowls
- Measuring cups/spoons
- Large mixing utensils
- Parchment paper
- Baking pan
- Cookie scoop
- Baking rack
- Spatula
Ingredients:
- 1 Box Lemon Cake Mix
- 8 Ounces Refrigerated Whipped Topping (Cool Whip)
- 1 Large Egg, At Room Temperature
- ¾ Cup Powdered Sugar
How Do I Make Lemon Cool Whip Cookies
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the lemon cake mix, cool whip, and room temperature egg.
- Mix well until all the ingredients are fully incorporated and a soft dough forms.
- Place the powdered sugar in a small bowl.
- Scoop tablespoon-sized portions of dough and roll them into balls using your hands.
- Roll each dough ball into the powdered sugar until fully coated and place them on the prepared cookie sheet, placing them about 1-2 inches apart.
- Bake in the preheated oven for 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving. Enjoy!
FAQs
1. What are Lemon Cool Whip Cookies?
Lemon Cool Whip cookies are soft, chewy cookies made with just four ingredients: lemon cake mix, Cool Whip, egg, and powdered sugar. They have a light, citrusy flavor and a crinkly, sugar-coated exterior.
2. Can I use a different cake mix flavor?
Yes! You can swap the lemon cake mix for other flavors like strawberry, chocolate, or vanilla to create different variations of the cookie.
3. Do I need to chill the dough before baking?
Chilling the dough is optional but recommended. The dough is sticky, and chilling it for 30–60 minutes makes it easier to handle and roll into balls.
4. Why are my cookies spreading too much?
If your cookies spread too thin, it could be because:
- The dough wasn’t chilled.
- The baking sheet was too warm.
- The oven temperature was slightly off.
Chilling the dough and using a cool baking sheet can help prevent excessive spreading.
5. Can I make these cookies gluten-free?
Yes! Use a gluten-free cake mix to make the cookies gluten-free. Check the Cool Whip label as well, as some whipped toppings contain gluten.
6. Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature for 5–10 minutes to soften slightly.
7. How do I know when the cookies are done?
The cookies are done when the edges are set and the tops have a crinkled, slightly glossy appearance. They should be soft in the center but not raw.
8. Can I use homemade whipped cream instead of Cool Whip?
It’s not recommended. Cool Whip has stabilizers that help create the right consistency for the cookie dough. Homemade whipped cream may make the dough too runny.
9. Can I add mix-ins like white chocolate chips or nuts?
Absolutely! White chocolate chips, shredded coconut, or chopped nuts can add extra flavor and texture.
✅ Tip: For extra lemon flavor, add a bit of lemon zest or a splash of lemon extract to the dough.
Storage
Room Temperature Storage:
- Place the cooled cookies in an airtight container.
- Store them at room temperature for up to 5 days.
- To prevent them from sticking together, layer them with parchment or wax paper.
Refrigerator Storage (Optional):
- If you prefer a slightly firmer texture, you can store the cookies in the fridge.
- Keep them in an airtight container for up to 1 week.
- Let them sit at room temperature for a few minutes before serving, as they may firm up in the fridge.
Freezer Storage:
- To freeze baked cookies:
- Let the cookies cool completely.
- Place them in a single layer on a baking sheet and freeze until solid (about 1 hour).
- Transfer to a freezer-safe bag or container.
- Store for up to 3 months.
- Thaw at room temperature before serving.
Lemon Cool Whip Cookies
Lemon Cool Whip Cookies are a quick and easy treat bursting with a bright citrus flavor. Made with just a few simple ingredients—lemon cake mix, Cool Whip, and an egg—these soft, chewy cookies have a light, airy texture and a sweet-tart kick. Their crinkled, powdered sugar-coated tops make them as pretty as they are delicious. Perfect for potlucks, picnics, or a sweet afternoon pick-me-up, these cookies are a crowd-pleaser that comes together in no time.
Ingredients
- 1 Box Lemon Cake Mix
- 8 Ounces Refrigerated Whipped Topping (Cool Whip)
- 1 Large Egg, At Room Temperature
- ¾ Cup Powdered Sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the lemon cake mix, cool whip, and room-temperature egg. Mix well until all the ingredients are fully incorporated and a soft dough forms.
- Place the powdered sugar in a small bowl.
- Scoop tablespoon-sized portions of dough and roll them into balls using your hands.
- Roll each dough ball into the powdered sugar until fully coated and place them on the prepared cookie sheet, placing them about 1-2 inches apart.
- Bake in the preheated oven for 10-12 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely before serving. Enjoy!
Notes
What Equipment Do I Need
- Mixing Bowls
- Measuring cups/spoons
- Large mixing utensils
- Parchment paper
- Baking pan
- Cookie scoop
- Baking rack
- Spatula
- Once cooled, store the cookies in an airtight container to keep them soft and fresh. They can stay at room temperature for up to 4 days. If your area is humid, consider adding a small piece of bread to the container to keep the cookies moist.
- These cookies are great for freezing! Allow them to cool completely, then arrange them in layers separated by parchment or wax paper in a freezer-safe container or bag. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature for about 15-20 minutes.
- For variety, use a different flavor of cake mix, like strawberry, chocolate, or vanilla, to create a twist on the recipe.
- For extra lemony flavor, consider adding 1 teaspoon of lemon zest to the mix.
- For a decorative finish, drizzle the cooled cookies with a lemon glaze made from powdered sugar and freshly squeezed lemon juice. This adds both flavor and presentation.
- These cookies are perfect for spring and summer events like picnics or barbecues due to their fresh lemon flavor. They also work beautifully for baby showers, tea parties, or just as a fresh addition to an Easter cookie tray.
