Lemon Cool Whip Cookies
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.
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
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