Lemon Cool Whip Cookies
Soft, chewy Cool Whip Cookies made with lemon cake mix, Cool Whip, and fresh lemon zest. Ready in under 20 minutes, these easy cookies are light, fluffy, and have the perfect crinkle top.
Servings: 36 cookies (1 tablespoon scoop)
Calories: 81kcal
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.
Video
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.
- 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.
Nutrition
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
