These Lemon Cake Mix Cool Whip Cookies are a burst of sunshine in every bite, combining zesty lemon flavor with a soft, pillowy texture. Perfectly sweet and tangy, they’re a delightful treat that’s ready in under an hour, making them ideal for last-minute cravings or impromptu gatherings.
With just a handful of ingredients and minimal prep, these cookies bake up light and airy, with a delicate crumb that melts in your mouth. The bright citrus notes are balanced by a subtle richness, creating a dessert that’s as refreshing as it is indulgent. Whether you’re a baking novice or a seasoned pro, these cookies are sure to become a favorite.
What You’ll Need for Lemon Cake Mix Cool Whip Cookies
- 8 ounces frozen Cool Whip topping (thawed; you can substitute with homemade whipped cream if preferred)
- 2 large eggs (room temperature for easier mixing)
- 18.25 ounces lemon cake mix (1 standard package; feel free to use other cake mix flavors for variety)
- ⅓ cup powdered sugar (for rolling the dough; you can also use granulated sugar for a different texture)
How to Make Lemon Cake Mix Cool Whip Cookies
- Preheat your oven to 350°F. Prepare a baking sheet by spraying it with nonstick cooking spray or lining it with a silicone baking mat. Set aside.
- In a large mixing bowl, beat together the thawed Cool Whip and eggs until smooth and well combined.
- Add the lemon cake mix to the bowl and mix until fully incorporated. The dough will be very sticky—this is normal!
- Cover the dough and refrigerate for 30 minutes. This will make it easier to handle.
- While the dough chills, place the powdered sugar in a small bowl. Once the dough is ready, scoop it by teaspoonfuls and roll each piece in the powdered sugar until fully coated. The sugar will help you shape the dough into balls.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are slightly golden brown. Be careful not to overbake, as the cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Sweet & Zesty Topping Ideas
Take your Lemon Cake Mix Cool Whip Cookies to the next level with a drizzle of lemon glaze! Simply mix 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. For a tangy twist, sprinkle a little lemon zest on top before serving. If you’re feeling adventurous, pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Perfect Pairings for Serving
These cookies are a hit on their own, but they shine even brighter with a warm cup of herbal tea or a glass of cold milk. For a brunch spread, serve them alongside fresh berries or a fruit salad to balance the sweetness. They also make a great addition to a dessert platter at parties—just watch them disappear!
Storing & Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes.
Quick Tips for Success
To save time, skip the refrigeration step by chilling the dough in the freezer for 10-15 minutes instead. Use a small cookie scoop to portion the dough evenly, and roll it in powdered sugar right before baking. If the dough is too sticky, lightly dust your hands with powdered sugar to make rolling easier.
Fun Flavor Variations
Don’t limit yourself to lemon! Swap the lemon cake mix for strawberry, chocolate, or vanilla cake mix to create different flavor profiles. For a festive twist, add a handful of sprinkles to the dough or roll the cookies in colored sugar instead of powdered sugar. The possibilities are endless!
Lemon Cake Mix Cool Whip Cookies
Ingredients
- 8 ounces frozen cool whip topping, thawed
- 2 eggs
- 18.25 ounces lemon cake mix, 1 package
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 350 ℉.
- Spray a baking sheet with nonstick cooking spray or line with a silicone baking mat; set aside.
- In a large mixing bowl, beat together Cool Whip and eggs.
- Add the cake mix and mix until combined. The dough will be extremely sticky.
- Refrigerate for 30 minutes.
- Drop cookie dough by teaspoons into a bowl containing the powdered sugar and roll to coat.
- Once the dough is completely coated in powdered sugar, it will be easier to roll into a ball.
- Place cookie dough on prepared baking sheet and bake for 9-11 minutes, or until the edges are slightly golden brown.