lemon coop whip cookies featured image
Lemon Cool Whip Cookies are so quick and easy to make using a box of cake mix and 4 ingredients. A burst of lemon in every crinkle cookie.
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Table of Contents
  1. Lemon Cool Whip Cake Mix Cookies
  2. Why We Love This Lemon Cookies Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Lemon Cool Whip Cookies
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Cookie Recipes
  11. Lemon Cool Whip Cookies Recipe

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 cookies hero image

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.
lemon cool whip cookies on drying rack

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.
  • 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.

  1. Beat together the cake mix, Cool Whip, egg, and lemon zest with a handheld mixer on medium speed until well combined.
  2. Scoop out the cookie dough with a 1 T cookie scoop.
  3. Gently roll the dough balls in the powdered sugar.
  4. Place the rolled dough balls on the prepared baking sheet, 1½ inches apart.
  5. Bake at 350°F for 8-9 minutes, or until the cookies are just beginning to become golden around the edges.
  6. Allow the cookies to rest on the baking sheet for 2-3 minutes before transferring to a cooling rack.
  7. Serve and enjoy!
lemon cool whip process collage

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.
lemon cool whip cookies with 1 piece lemon

Frequently Asked Questions

Can I freeze my Lemon Cool Whip Cookies?

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.

Do I need to refrigerate these cookies?

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.

What is the best way to cover my dough balls in powdered sugar?

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. 

How do I create the decorative crinkle on my cookies?

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.

lemon cool whip cookies on a plate
5 from 8 votes
lemon coop whip cookies featured image

Lemon Cool Whip Cookies

Serves — 36
Lemon Cool Whip Cookies are so quick and easy to make using a box of cake mix and 4 ingredients. A burst of lemon in every crinkle cookie.
Prep Time 10 mins
Cook Time 9 mins
Total Time 19 mins

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

Storage :
  • 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.
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.

Video

Nutrition Info

Calories: 81kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 94mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

    1. Thanks Denise – it should be lemon zest (although you can substitue extract). Thanks for catching the mistake – I fixed it in the recipe card!

  1. 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.