Lemon Cool Whip Cookies

A lemon cool whip cookie being held up between two fingers with more cookies partially visible in the background.

5 from 1 vote

This recipe for Lemon Cool Whip Cookies consists of 4 simple ingredients including store-bought cake mix, Cool Whip, and powdered sugar for a crinkle effect.

Prep Time5

Cook Time10

Chill Time30

Total Time45

Servings:

Calories: 113kcal

Author: Karin and Ken

Ingredients

1 15.25-ounce box Lemon cake mix for 9x13-inch cake
1 large egg
1 ½ cups whipped topping
¼ cup powdered sugar

Instructions

In a large mixing bowl, combine cake mix, egg, and whipped topping until smooth.
Cover and refrigerate dough for 30 minutes.
Preheat oven to 350°F.
Prepare a baking sheet by lining it with parchment paper or spraying it with nonstick cooking spray.
Form 1 to 1 1⁄2 inch balls of dough.
Roll each dough ball into the powdered sugar and place them on your prepared baking sheet.
Bake cookies for 10 minutes. They may appear a little soft in the middle, but be sure not to overbake them.

Video

Notes

It's normal if the centers are still a bit soft when the cookies are ready. Be sure to not overbake as they may become dry and crumbly.
You can prepare the lemon cake cookie dough ahead of time and store the in the refrigerator until you’re ready to bake.
You can easily change the flavor of these cookies by swapping the flavor of cake mix.

Nutrition