Lemon Cool Whip Cookies

A plate of lemon crinkle cookies dusted with powdered sugar, garnished with lemon slices.

5 from 2 votes

Lemon Cool Whip Cookies

🍋🙌🏻💛 The EASIEST cake mix cookies with just 4 main ingredients, no mixer is needed, and ready in under 30 minutes! These foolproof lemon cookies use shortcut ingredients to help you create FANTASTIC tasting soft and chewy cookies with very little effort!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Cookies

Keyword: cake mix cookies, cool whip cookies

Servings: servings

Calories: 112cal

Equipment

Ingredients

15.25 ounces boxed lemon cake mix (see FAQs for questions)
8 ounces Cool Whip whipped topping (thawed; full fat or Lite recommended)
1 large egg
½ cup confectioners' sugar or as needed

Instructions

Preheat oven to 350F and line two baking sheets with parchment paper; set aside.
To a large bowl, add the cake mix, Cool Whip, egg, and use a spatula to fold to combine and incorporate the ingredients. Tips - Folding will take about 3 minutes. Don't be surprised that it can take a while to make sure all the cake mix is dissolved. However, don't use an electric mixer or it will deflate the Cool Whip.
Optionally, place the bowl in the fridge to chill for 30-60 minutes which will help reduce the stickiness of the dough. It's not mandatory but will make scooping the dough in the next step a bit easier.
Add the confectioners' sugar to a medium bowl and using a 1 tablespoon cookie scoop, create cookie dough balls. Drop the cookie dough balls directly into the confectioners' sugar - don't attempt to roll them in your hands because the dough is very sticky.
Place the sugar-coated dough balls on the baking sheets, evenly spaced, and baked for about 8 to 10 minutes, or as desired. Baking Tips - Always watch your cookies, and not the clock when determining doneness. Light colored cookies will show the visible signs (burnt look) of overbaking so take care not to overbake. Conversely, don't underbake. However, if in doubt, I err on the side of underbaking since cookies will continue to firm up as they cool on the baking sheets. I prefer to bake one sheet of cookies at a time, rotating it midway through baking to ensure even baking. If you do bake two sheets of cookies at once, especially with light colored cookies like these, you need to rotate your baking sheets, top and bottom, and front to back, so they all bake uniformly.
Allow the cookies to cool on the baking sheets for about 10 minutes and removing and placing on a rack to cool fully. Tip - To make perfectly shaped cookies, use a glass and swirl it around each cookie when it’s still hot from the oven.

Notes

Storage: Cookies will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months. Unbaked cookie dough balls can be frozen for up to 3 months and baked off as desired. You will likely need to re-roll them in sugar before baking since it will "disappear" during the time in the freezer.

Nutrition