These unique Lemon Cool Whip Cookies use just 4 ingredients to make soft and chewy cookies with a zing! If you love easy cookie recipes, you must try these crinkle cookies' citrusy flavor.
Be sure to also check out our Easy Pink Lemonade Pie Recipe and our Chocolate Cool Whip Cookies Recipe.
If you have a little more time for baking and are looking for a lemon cookie recipe with a few more steps, try these Lemon Meringue Cookies.
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🍋Why You'll Love Lemon Cool Whip Cookies
- Whipped topping in the cookie dough keeps the cookies soft and airy
- Just 4 ingredients which makes it super easy for inexperienced bakers.
- Lemon cake mix adds a tart, citrus taste to these yummy cookies
🥣Ingredient Notes
- Lemon Cake Mix - We used a 15.25 oz box. This is the base of the cookies and using a cake mix is a great shortcut to a quick recipe.
- Egg - We used a large egg.
- Powdered Sugar - Adds sweetness and serves as a topping to these cookies.
- Cool Whip - Any tub of whipped topping will work. This is not the same as whipped cream in a can.
📋How to Make Lemon Cookies With Cool Whip
STEP 1: Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
STEP 2: Combine the lemon cake mix, Cool Whip, and egg in a large mixing bowl. Mix until well combined. The dough will be sticky.
STEP 3: Place the cookie dough in the freezer for 30 minutes so it gets firm and is easier to work with.
STEP 4: Remove from freezer. Using a cookie scoop, drop rounded spoonfuls of dough into a container filled with confectioner's sugar. Use a spoon to roll the dough in the powdered sugar.
STEP 5: Drop the powdered sugar dough balls onto the parchment-covered cookie sheet a few inches apart.
STEP 6: Bake for 8-10 minutes. The center of the cookie may still be slightly soft, but they firm up as they cool.
STEP 7: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before moving them to a wire rack for cooling.
These lemon crinkle cookies make a great snack or dessert.
👩🏻🍳Expert Tips
Tip 1: For an extra burst of citrus flavor, add one teaspoon of grated lemon zest to the cookie dough before mixing.
Tip 2: This recipe also works with light or fat-free Cool Whip.
🤷🏻♀️Recipe FAQs
You can store lemon cool whip cookies in an airtight container at room temperature for 3 days.
You can add ½ teaspoon of lemon extract or 1 teaspoon of fresh lemon juice.
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📖 Recipe
Lemon Cool Whip Cookies
Video
Ingredients
- 1 box Lemon Cake Mix 15.25 oz
- 1 Egg large
- ½ cup Powdered Sugar
- 1 container Cool Whip 8 oz
Instructions
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Combine the lemon cake mix, Cool Whip, and egg in a large mixing bowl. Mix until well combined. The dough will be sticky.
- Place the cookie dough in the freezer for 30 minutes so it gets firm and is easier to work with.
- Remove from freezer. Using a cookie scoop, drop rounded spoonfuls of dough into a container filled with confectioner's sugar. Use a spoon to roll the dough in the powdered sugar.
- Drop the powdered sugar dough balls onto the parchment-covered cookie sheet a few inches apart.
- Bake for 8-10 minutes. The center of the cookie may still be slightly soft, but they firm up as they cool.
- Remove cookies from the oven and let them cool on the baking sheet for a few minutes before moving them to a wire rack for cooling.
Notes
- For an extra burst of citrus flavor, add one teaspoon of grated lemon zest to the cookie dough before mixing.
- This recipe also works with light or fat-free Cool Whip.
Kushigalu says
These cookies look fantastic, Thanks for the recipe.
Andrea says
What a super easy, quick and fantastic cookie recipe. Can't wait to whip up a batch for my family.
Beth says
MMMM! These are my new favorite cookie. Totally yummy!
Mimi says
These Lemon Cool Whip Cookies are so bright and fun to make! I love citrusy flavor.
Ali says
These lemon cool whip cookies were so easy to make and turned out great, the kids loved them!!