Lemon Cool Whip Cookiesrn

Delightfully citrusy, these lemon Cool Whip cookies are a quick and easy treat that looks pretty with a fancy crinkle finish once baked.

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Table of Contents

Lemon Cake Cookies Ingredients
How to make Cool Whip Cookies with Lemon Cake Mix
Cool Whip Cookies Recipe Substitutions
How to Store Cake Mix Cool Whip Cookies
Lemon Cool Whip Cookies FAQs
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Fresh and sunny, these simple lemon Cool Whip cookies are a delightful citrusy treat. Full of lemon flavor, you only need five ingredients to make these chewy cookies that are rolled in powdered sugar to give them a sweet crinkle pattern once baked.

Lemon Cake Cookies Ingredients

Lemon Cool Whip Cookies raw ingredients that are labeled

You’ll need:

1 (15.25-ounce) box of lemon cake mix
1 (8-ounce) container of Cool Whip whipped topping, thawed
1 large egg, room temperature
2 teaspoons of lemon zest
2 cups of powdered sugar

How to make Cool Whip Cookies with Lemon Cake Mix

STEP ONE: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

Our Recipe Developer Says

Use a silicone baking mat on the cookie sheet for easier cleanup and prevent sticking or burning.

STEP TWO: Using a medium bowl and a hand mixer on medium speed, beat together the cake mix, Cool Whip, egg, and lemon zest until well combined.

cake mix, Cool Whip, egg, and lemon zest combined in a bowl

STEP THREE: Use a 1-tablespoon cookie scoop to scoop out the cookie dough.

a scoop of cookie dough being taken out with a cookie scooper

STEP FOUR: Gently roll the cookie dough balls in the powdered sugar.

PRO TIP:

Don’t roll the dough balls too heavily in the powdered sugar. It will clump and look less pretty when it crackles. Just a nice even coating will turn out great. These cookies don’t absorb the powdered sugar coating as some other crinkle cookies do.

You may need to replace the powdered sugar if it does become clumpy.

dough balls rolled into a bowl of powdered sugar

STEP FIVE: Place the rolled dough balls 1½ inches apart on the prepared cookie sheet.

Bake in the preheated oven for eight to nine minutes or until the cookies are just beginning to become golden around the edges.

Allow the baked cookies to rest on the baking sheet for two to three minutes before transferring to a cooling rack.

PRO TIP:

The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.

Cool Whip Cookies Recipe Substitutions

CAKE MIX: You can use any type of cake mix for these delicious cookies – just mix the box of cake mix with Cool Whip and the egg, and you’re good to go!

This simple recipe could be made with virtually any flavor. Try strawberry cake mix, spice cake mix, chocolate cake mix, or red velvet cake mix for yummy choices.

FLAVOR VARIATIONS: If you are using a different flavor of cake mix for these tasty cookies, you could also consider adding extra mix-ins depending on the flavor.

For example, if you make strawberry cake mix cookies, add a little bit of diced dried strawberries.

LEMON: You can substitute one teaspoon of lemon extract for the lemon zest in these lemon crinkle cookies.

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How to Store Cake Mix Cool Whip Cookies

ON THE COUNTER: Store any leftovers of these easy cake mix cookies in an airtight container at room temperature for three days.

IN THE FRIDGE: You can also store them in an airtight container in the refrigerator for up to seven days.

IN THE FREEZER: These delicious lemon cookies can be frozen in an airtight container, in a single layer, for up to three months.

close up shot of cookies stacked on top of each other on a plate

Bursting with bright yellow freshness, these easy lemon Cool Whip cookies are a delicious treat. Their cheery yellow color and citrusy taste will make them a winner, plus it only takes five ingredients and five steps to make them.

Lemon Cool Whip Cookies FAQs

Can I use a different flavor cake mix?

This delicious recipe would work with so many flavors. Just pick your favorite cake mix flavor and mix it with the Cool Whip and egg, and you’ll have a rainbow of tasty cookies. Try strawberry Cool Whip cookies or chocolate Cool Whip cookies as a start.

Can I freeze these Cool Whip cake cookies?

These lemon cake mix Cool Whip cookies freeze well and will last sealed in an airtight container for up to three months.

Can I freeze the dough before baking?

You could whip up the Cool Whip cookie dough and freeze it wrapped in plastic wrap. Thaw fully when you are ready to bake.

Is Cool Whip the same as dream topping?

Whip and Dream Topping are similar but not the same. Cool Whip is a pre-made whipped topping, available in tubs and used directly in desserts. Dream Topping, commonly found in the UK, is a powdered mix that needs to be whisked with milk before use. Both serve as whipped dessert toppings, but Cool Whip is ready to use, while Dream Topping requires preparation.

Can I substitute heavy whipping cream for Cool Whip?

Yes, you can substitute heavy whipping cream for Cool Whip in most recipes, but there are a few considerations. Heavy whipping cream needs to be whipped to the right consistency before using, and it has a richer, less sweet taste compared to Cool Whip. Additionally, heavy whipping cream may not hold its shape as long as Cool Whip, which contains stabilizers. Adjust the sweetness and stabilize with a bit of sugar or gelatin if needed to achieve similar results.

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Lemon Crinkle Cookies with Cake Mix

5 from 1 vote

Delightfully citrusy, these lemon Cool Whip cookies are a quick and easy treat that looks pretty with a fancy crinkle finish once baked.

Prep Time 10

Cook Time 9

Total Time 19

Servings

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Ingredients

15.25 ounces lemon cake
8 ounces Cool Whip, thawed
1 large egg, room temperature
2 teaspoons lemon zest
2 cups powdered sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Using a medium-sized mixing bowl and a handheld mixer on medium speed, beat together the cake mix, Cool Whip, egg, and lemon zest until well combined.
Use a 1 tablespoon cookie scoop to scoop out the cookie dough.
Gently roll the dough balls in the powdered sugar.
Place the rolled dough balls 1½ inches apart. Bake for 8 to 9 minutes, or until the cookies are just beginning to become golden around the edges. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring to a cooling rack.

Video

Notes

Use a silicone baking mat on the cookie sheet for easier cleanup and prevent sticking or burning.
Don’t roll the dough balls too heavily in the powdered sugar. It will clump and look less pretty when it crackles. Just a nice even coating will turn out great. These cookies don’t absorb the powdered sugar coating as some other crinkle cookies do.
You may need to replace the powdered sugar if it does become clumpy.
The decorative “crinkle” happens when you roll the balls in the powdered sugar before baking. As the cookies expand in the oven, the sugar pulls apart to create a unique pattern.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!