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I love making these Cool Whip Cookies when I’m craving something sweet and simple. With just a box of lemon cake mix, a tub of Cool Whip, and a little lemon zest, I can have soft, chewy, crinkle-style cookies ready in under 20 minutes. The bright lemon flavor feels like a bite of spring, light, refreshing, and impossible to resist.
What keeps me coming back to these cookies is how effortless they are. No fancy ingredients, no chilling, just mix, roll, and bake. They’re perfect for when I want something homemade without the fuss, and that soft, melt-in-your-mouth texture with a burst of lemon makes them impossible to stop at one.
If you love easy cake mix desserts, try my Brownie Cool Whip Cookies or Jello Cookies next!
Ingredients Notes
You only need a few simple ingredients to make these cake mix and Cool Whip cookies: See the recipe card for full information on ingredients and quantities.
- Lemon cake mix: Use the dry contents of a 15.25-ounce box. Any flavor works—try vanilla, strawberry, or carrot cake mix for a fun twist.
- Cool Whip: Replaces oil or butter and gives the cookies a light, fluffy texture. Whipped cream won’t work the same since it has more water; Cool Whip adds structure and that signature soft chew.
- Egg
- Lemon zest: Adds a burst of fresh citrus flavor. You can swap in 1 teaspoon of lemon extract if you don’t have fresh lemons.
- Powdered sugar: Roll the dough in powdered sugar before baking to get that classic crinkle top. Replace if it becomes clumpy for the prettiest cookies.
How to Make Cool Whip Cookies
You’ll have a batch of soft, lemon Cool Whip cookies ready to enjoy in no time!
- Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the ingredients: In a medium bowl, beat together the lemon cake mix, Cool Whip, egg, and lemon zest until smooth and fully combined.
- Roll the dough: Scoop 1-tablespoon portions of dough, roll into balls, and coat evenly in powdered sugar.
- Bake: Place the dough balls about 1½ inches apart on the prepared baking sheet. Bake for 8–9 minutes, or until the edges start to turn golden.
- Cool: Let the cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions
Make sure to roll each dough ball evenly in powdered sugar before baking. If the coating is too thin or clumpy, the cookies won’t develop that pretty crinkle pattern as they bake.
Use regular Cool Whip (not sugar-free or extra creamy) for the best texture. Light Cool Whip works in a pinch but can make the dough a little stickier.
This dough is naturally sticky because of the Cool Whip. If it’s hard to handle, chill it in the fridge for 20–30 minutes before rolling in powdered sugar.
No. Homemade whipped cream doesn’t have the same structure and will make the dough too soft and loose. Stick with Cool Whip for the best results.
Yes! Use a gluten-free cake mix and make sure your powdered sugar is certified gluten-free.
Make Ahead & Storage Instructions
- Store: Keep cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
- Make Ahead: Roll the dough into balls, then store in the fridge for up to 24 hours before baking.
- Freeze: Once cooled, place cookies in an airtight container with parchment paper between layers and store in the freezer for up to 2 months. Thaw at room temperature before serving.
More Cake Mix Cookies You’ll Love
Can’t get enough easy cake mix desserts? These quick shortcut cookie recipes are just as simple and delicious.
- Funfetti Cookies: Soft, chewy, and packed with rainbow sprinkles—perfect for birthdays or any time you need a reason to celebrate.
- Lemon Cake Mix Cookies: Bright, zesty, and full of sunshine flavor, these cookies are a lemon lover’s dream.
- Strawberry Lemonade Cake Mix Cookies: Sweet strawberry cake mix meets tangy lemon for a refreshing summer-inspired treat.
- Brownie Mix Cookies: Rich, fudgy, and irresistibly chocolatey, just like brownies in cookie form.
- Red Velvet Cake Mix Cookies: Soft and chewy with that signature red hue, perfect for holidays, Valentine’s Day, or anytime you want something a little extra special.
If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Lemon Cool Whip Cookies
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! 😋