Lemon Cool Whip Cookies Recipe - By Kelsey Smith (2024)

Published: by Kelsey Smith

Jump to Recipe

Try these easy lemon cool whip cookies, a soft and chewy cookie, using only four ingredients: cake mix, Cool Whip, powdered sugar, and egg.

These delicious cookies are a quick and easy treat to make, perfect for any occasion. The cookies are soft, chewy, and bursting with lemon flavor. With just a few simple ingredients and minimal prep time, you can whip up a batch of these delicious cookies in no time.

Cool Whip is the not-so-secret ingredient in this recipe. It creates soft, light, chewy cookies that stay soft even after storing them for days.

Before baking, the cookie dough is rolled in powdered sugar to create lemon crinkle cookies. This creates tasty cookies with a delicious powdered sugar coating.

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Lemon Cool Whip Cookies Recipe - By Kelsey Smith (1)

Lemon crinkle cookies are perfect for Easter, Mother's Day, birthdays, or just because.

Looking for more cake mix recipes? Try my cherry dump cake.

Recipe Highlights

  • Easy recipe: These lemon cool whip cookies use a very simple recipe.
  • Delicious lemon cookies: The perfect sweet treat.
  • Simple ingredients: 4-ingredient lemon cake mix cookies
Jump to:
  • Recipe Highlights
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • FAQ
  • Related
  • 📖 Recipe
  • 💬 Comments

Ingredients

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (2)
  • Lemon cake mix - Dry cake mix found on the baking aisle
  • Cool whip - Thawed, found in the freezer aisle near desserts
  • Egg - Eggs add moisture, flavor, and structure to cookies
  • Powdered sugar - Also called confectioners sugar or icing sugar

See the recipe card for quantities.

Instructions

Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (3)

In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Note: the Cool Whip must be thawed!

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (4)

Stop mixing when there are no visible traces of flour. Do NOT overmix.

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (5)

Scoop the cookie batter into approximately 1-inch balls.There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it's best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (6)

Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (7)

Place the cookie dough balls on the prepared baking sheets about 1 inch apart.

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (8)

Bake for 8-10 minutes in the preheated oven. The cookies should be slightly golden around the edges. Set the sheet pans on a wire rack and let the cookies cool completely.

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (9)

Substitutions

There are a few ways you can customize this recipe to suit your taste preferences.

  • Cake mix: Instead of lemon cake mix, you can use any flavor of cake mix you like such as chocolate cake mix, red velvet cake mix, or strawberry cake mix, or spice cake mix.
  • Cool whip: Additionally, you can swap out the cool whip for whipped cream or whipped coconut cream if you prefer.

Variations

Mix it up! Keep things interesting with these variations.

  • Lemon boost: If you want to make the cookies even more lemony, you can add a half teaspoon of lemon extract to the dough and a tablespoon of fresh lemon zest.
  • Mix-ins: You can add white chocolate chips, dried cranberries, or chopped nuts to the cookie dough for some extra texture and flavor.
  • Glaze: Make a simple lemon glaze with 1 cup of powdered sugar and a tablespoon of fresh lemon juice. Or try this glossy sugar cookie icing recipe. Cover the cookies once they are cool.

Equipment

Lemon Cool Whip Cookies Recipe - By Kelsey Smith (10)

Storage

To keep these cookies fresh, store them in an airtight container at room temperature for 3 to 4 days. A zipper food storage bag or storage container are perfect.

You can also freeze the cookies for up to two months. To freeze, place the cookies in a single layer on a sheet pan and freeze until firm. Then, transfer the cookies to a freezer-safe container or zipper storage bag and store in the freezer. When you're ready to enjoy them, simply thaw at room temperature for a few hours.

FAQ

Can I add lemon juice to store bought cake mix?

Yes, adding fresh lemon juice or lemon zest will add a tart zing.

Looking for more easy recipes? Try these shortcut recipes with 5 ingredients or less.

  • 3-Ingredient Sausage Cream Cheese Dip
  • Velveeta Sausage Cheese Dip
  • 27 Easy 3-Ingredient Desserts
  • Cool Whip Cream Cheese Frosting

📖 Recipe

Lemon Cool Whip Cookies

Try these easy lemon cool whip cookies, a soft and chewy cookie, using only four ingredients: cake mix, Cool Whip, powdered sugar, and egg.

4.45 from 9 votes

Recipe by: Kelsey Smith

Prep time: 10 minutes minutes

Cook time: 10 minutes minutes

Total time: 20 minutes minutes

Servings: 18 cookies

Ingredients

  • 1 box lemon cake mix 15.25 ounce box
  • 1 tub Cool Whip Original Whipped Cream Topping 8 ounces, thawed
  • 1 large egg
  • ¾ cup powdered sugar

Instructions

  • Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.

  • In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Stop mixing when there are no visible traces of flour.

  • Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it's best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.

  • Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.

  • Place the cookie dough balls on the prepared baking sheets about 1 inch apart.

  • Bake for 8-10 minutes in the preheated oven. The cookies should be slightly golden around the edges. Set the sheet pans on a wire rack and let the cookies cool completely.

Video

Notes

Storage

To keep these cookies fresh, store them in an airtight container at room temperature for 3 to 4 days.

You can also freeze the cookies for up to two months. To freeze, place the cookies in a single layer on a sheet pan and freeze until firm. Then, transfer the cookies to a freezer-safe container or zipper storage bag and store in the freezer. When you're ready to enjoy them, simply thaw at room temperature for a few hours.

Nutrition

Calories: 157kcalCarbohydrates: 32gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 11mgSodium: 222mgPotassium: 30mgFiber: 0.3gSugar: 20gVitamin A: 24IUCalcium: 71mgIron: 1mg

Course: Dessert

Cuisine: American

Keyword: cookies, Cool Whip, dessert, lemon

Tried this recipe?Rate it to let me know how it was!

Tell me what you think of this easy lemon cookie recipe, and let me know what 4-ingredient cookie or lemon desserts you’d like to see next.

More Dessert

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About Kelsey Smith

I am a freelance content writer by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing comfort food recipes.

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Lemon Cool Whip Cookies Recipe - By Kelsey Smith (2024)

FAQs

Why did my cool whip cookies turn out flat? ›

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

What are the ingredients in Cool Whip? ›

Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm kernel oils), high fructose corn syrup, corn syrup, skimmed milk, light cream (less than 2%), sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, ...

How can I make my cookies fluffier instead of flat? ›

Butter keeps cookies fluffy in two ways. First, creaming cold butter with sugar creates tiny, uniform air pockets that will remain in the dough it bakes up. Second, cold butter naturally takes a longer time to melt in the oven.

How do you cool cookies so they stay soft? ›

Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies, cakes or breads in the refrigerator will dry them out.

Is Reddi Whip and Cool Whip the same thing? ›

Reddi-Wip shares more qualities with the ever elusive whipped cream than Cool Whip, in all its oily glory. Despite its higher calorie count, Reddi-Wip's ingredients are friendlier to our digestive systems. So don't be afraid to grab a can at your local grocery store and squirt some sugary foam wherever you please.

What is the healthiest Cool Whip? ›

Truwhip - healthy frozen whipped cream topping.

Can dogs have Cool Whip? ›

Cool Whip uses high fructose corn syrup, which isn't toxic to dogs, but definitely isn't good for them. Sugar-free Cool Whip uses NutraSweet, which is derived from stevia, and is also non-toxic to dogs, but could upset their tummy in large quantities.

Why do my cookies go flat after cooling? ›

Why do my cookies go flat when I take them out of the oven? If your cookies look perfect in the oven and fall flat upon taking them out, you may have used too much sugar or too little flour. Always be sure to measure carefully using a kitchen scale and be careful not to over-bake.

How can I keep my cookies from going flat? ›

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

Why did my cookies turn out flat and crispy? ›

Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.

Why are some cookies flat and some puffy? ›

Liquid fats (such as oil) spread easily and will result in flatter cookies than solid fats. Shortening, which melts slowly, results in less spreading and thicker cookies. Although not an oil, butter melts quickly and results in significant dough spreading, thus creating flatter cookies.

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