Lemon Cool Whip Cookies are easily made with 4 ingredients and a box of cake mix. This one-bowl citrus recipe bakes the best crinkle cookies in under 20 minutes, with a burst of refreshing lemon flavor that tastes like spring in the form of a sweet confection.
Lemon Cool Whip Cake Mix Cookies
Lemon Cool Whip Cookies are the easiest and quickest way to transform a cake mix into something special simply by mixing the powder with cool whip, an egg, and lemon zest and rolling the dough balls in powdered sugar. The cookies bake until golden around the edges with centers that are chewy, light, and fluffy.
With the perfect combination of sweet and tart, these Lemon Cool Whip Cookies are perfect for lemon lovers. The Cool Whip replaces the oil in the traditional treat, resulting in a super soft cookie that bakes into a delicious dessert with a decorative crinkle.
Lemon cake mix cookies pair perfectly with a citrus flavored cocktail or drink. Try sipping my Boozy Frozen Lemonade, Frozen Lemonade, Hard Lemonade, or Frozen Raspberry Lemonade while sitting by the pool or on Easter Sunday.
Why We Love This Lemon Cookies Recipe
- Quick and easy to make because the recipe uses a shortcut hack.
- Only uses 4 ingredients plus a box of cake mix.
- No chilling or rolling pin required.
- Light, soft-baked cookies that taste sweet, tangy and refreshing.
- Easy to make these cookies with your favorite flavor of cake mix.
- Combination of whipped cream and tart lemon cake mix make one delicious crinkle cookie dessert.
Ingredients
- Lemon cake mix
- Cool Whip: While Cool Whip and whipped cream are similar, I’ve never tried this recipe with whipped cream.
- Egg
- Lemon zest: You can substitute 1 teaspoon of lemon extract for the lemon zest.
- Powdered sugar
Substitutions and Additions
SEE FULL PRINTABLE RECIPE CARD BELOW
- Pick Your Mix: Any flavor cake mix will work for this recipe. You will only be using the cake mix powder and NOT preparing the cake as directed on the box. I chose lemon cake mix for these cookies but feel free to use chocolate, vanilla, strawberry, red velvet, or your favorite flavor.
- Customize Your Cookie:
- Chocolate crinkle Cookies: Use a chocolate cake mix (or even devils food or dark fudge) and add a teaspoon of vanilla extract.
- Spiced Crinkle Cookies: Use a spice cake mix and add a little cinnamon and nutmeg to the powdered sugar.
- Birthday Cake Crinkle Cookies: Use a Funfetti cake mix with 1 teaspoon of butter extract or vanilla extract.
Recommended Tools
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring tools
- Handheld mixer
- 1 tablespoon cookie scoop
How to Make Lemon Cool Whip Cookies
This Lemon Cool Whip Cookies recipe is so quick and easy because it uses a simple shortcut. You only need 4 ingredients plus a box of cake mix to make the most delicious crinkle cookie dessert.
- Beat together the cake mix, Cool Whip, egg, and lemon zest with a handheld mixer on medium speed until well combined.
- Scoop out the cookie dough with a 1 T cookie scoop.
- Gently roll the dough balls in the powdered sugar.
- Place the rolled dough balls on the prepared baking sheet, 1½ inches apart.
- Bake at 350°F for 8-9 minutes, or until the cookies are just beginning to become golden around the edges.
- Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack.
- Serve and enjoy!
Tips
- When rolling the cookie dough in the powdered sugar, try not to gather too much of the sugar on the dough. It can tend to clump and will not produce a pretty crackling surface.
- You may need to replace the powdered sugar if it does become clumpy.
- Use a silicone baking mat on the cookie sheet for easier cleanup and prevent sticking or burning.
Storage Tips
- To Store: Store any leftover cookies in an airtight container at room temperature for 3 days. You can also place them in an airtight container in the refrigerator for up to 7 days.
- To Freeze: You can freeze your baked cookies in an airtight container for up to 2 months.
Frequently Asked Questions
Yes, these cookies freeze well! Place the baked and completely cooled cookies in an airtight container, with wax paper (or parchment paper) between layers, and place them in the freezer for up to 2 months. Allow the cookies to defrost completely before you unwrap them.
Cool Whip cookies do not need to be refrigerated. They should stay fresh on the counter in an airtight container and are best if eaten within three days. However, you can refrigerate them in an airtight container for up to 7 days.
It’s best not to 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.
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.
Other Easy Cookie Recipes
- Rainbow Sprinkle Cookies
- Jello Cookies
- Cookies and Cream Cookies
- Chocolate Chip Cookie S’mores
- Funfetti Cookies
- Lemon Cake Mix Cookies
- Cream Cheese Cookies
- Kitchen Sink Cookies
- Brownie Cool Whip Cookies
Lemon Cool Whip Cookies
Video
Ingredients
- 15.25 ounce box of lemon cake mix
- 8 ounce container Cool Whip, thawed
- 1 large egg room temperature
- 2 tsp 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 8-9 minutes, or until the cookies are just beginning to become golden around the edges. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack.
Jenn’s Notes
- To Store: Store any leftover cookies in an airtight container at room temperature for 3 days. You can also place them in an airtight container in the refrigerator for up to 7 days.
- To Freeze: You can freeze your baked cookies in an airtight container for up to 2 months.
- When rolling the cookie dough in the powdered sugar, try not to gather too much of the sugar on the dough. It can tend to clump and will not produce a pretty crackling surface.
- You may need to replace the powdered sugar if it does become clumpy.
- Use a silicone baking mat on the cookie sheet for easier cleanup and prevent sticking or burning.
love love Lemon, going to print and give it a try
LOVE,LOVE,LOVE this cookies! I have made them in several flavors! I’ve only been able to find 13.25 ounce cake mixes but not the 15.25 ounce box. Does the recipe need to be adjusted for a smaller ounce cake mix? I knew companies had lowered the ounces in cake mix from 15 to 13, but still kept the ingredients to add to the mix the same.
Thank you!!
I am so annoyed that they changed so many of the cake mixes. I have still been able to find the Duncin Hines brand in 15.25. I haven’t tried making these yet with the smaller box, but I will update this when I do.
I give these cookies 5 stars with the following successful tweaks:
1. Chill dough @ 15 -20 minutes. This makes it way easier to “toss” (rolling made more of a mess) the balls in the sugar.
2. Bake 11 minutes exactly for a nice light golden crisp & chewy inside.
3. Add 1 Tbsp fresh lemon juice to make them pop!
Next time, I’m going to bake in my macaroon pan and add a zesty buttercream filling to make a sandwich cookie. That should be tasty!
I love 🍋 lemon can’t wait to make it
Good but awfully sticky to try and roll in the powdered sugar…. A bit messy.
I give these cookies 5 stars with the following successful tweaks:
1. Chill dough @ 15 -20 minutes. This makes it way easier to “toss” (rolling made more of a mess) the balls in the sugar.
2. Bake 11 minutes exactly for a nice light golden crisp & chewy inside.
3. Add 1 Tbsp fresh lemon juice to make them pop!
Next time, I’m going to bake in my macaroon pan and add a zesty buttercream filling to make a sandwich cookie. That should be tasty!
BEYOND PERFECTLY DELICIOUS!!!!!
Can’t wait to make these mouth watering cookies! 😋
I can’t wait to try this with my son. He’s Special Needs, and loves when Mommy makes the sweet stuff. lol And, lemons to me are Spring and Summer, so this is perfect to try right now.
Lemon extract is mentioned in the directions but not listed as an ingredient.
Thanks Denise – it should be lemon zest (although you can substitue extract). Thanks for catching the mistake – I fixed it in the recipe card!
Can’t wait to make these mouth watering cookies! 😋