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 Time10

Cook Time9

Total Time19

Course: Dessert

Cuisine: American

Keyword: Lemon Cool Whip Cookies Recipe

Servings:

Calories: 82kcal

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.

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.