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Lemon Cool Whip Cookies

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overhead shot of a plate of cookies
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
  1. Lemon Cool Whip Cookies Ingredients
  2. How to Make This Lemon Cool Whip Cookies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

 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. 

Our strawberry Cool Whip cookies are a variation on this recipe, and our lemon cheesecake bars are another bright and cheerful dessert. 

overhead shot of a plate of cookies

Lemon Cool Whip 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 Cool Whip whipped topping, thawed
  • 1 large egg, room temperature
  • 2 teaspoons lemon zest
  • 2 cups powdered sugar

SUBSTITUTIONS AND ADDITIONS

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 1 teaspoon of lemon extract for the lemon zest in these lemon crinkle cookies. 

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How to Make This Lemon Cool Whip Cookies Recipe

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 extract until well combined. 

ingredients 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 8 to 9 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 2 to 3 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.

How To Serve

 These simple lemon cookies are sure to brighten up anyone’s day. Add them to a cookie tray for a potluck, along with our creamsicle cookies and blueberry cookies. These cookies would also be a yummy afternoon snack with a cold glass of milk to wash them down. 

Storage

ON THE COUNTER: Store any leftovers of these easy cake mix cookies in an airtight container at room temperature for 3 days. 

IN THE FRIDGE: You can also store them in an airtight container in the refrigerator for up to 7 days. 

IN THE FREEZER: These delicious lemon cookies can be frozen in an airtight container, in a single layer, for up to 3 months.

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

Bursting with bright yellow freshness, these easy 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. 

FREQUENTLY ASKED QUESTIONS

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 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.

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Lemon Cool Whip Cookies

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 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 36

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 extract 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.

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

Sodium: 94mg | Calcium: 33mg | Vitamin C: 1mg | Vitamin A: 19IU | Sugar: 13g | Fiber: 1g | Potassium: 15mg | Cholesterol: 6mg | Calories: 82kcal | Trans Fat: 1g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 18g | Iron: 1mg
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