Go Back
+ servings

Lemon Cool Whip Cookies

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. 
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins
Course Dessert
Cuisine American
Servings 36
Calories 82 kcal

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

Calories: 82kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 94mgPotassium: 15mgFiber: 1gSugar: 13gVitamin A: 19IUVitamin C: 1mgCalcium: 33mgIron: 1mg