Try these easy Lemon Cool Whip Cookies — soft, chewy cookies made with just four ingredients: lemon cake mix, Cool Whip, powdered sugar, and an egg.
These cookies are a quick, no-fuss treat that delivers bright lemon flavor and a tender, chewy texture. With minimal prep and pantry-friendly ingredients, they’re ideal for parties, holidays, or an everyday sweet fix.
Cool Whip is the key to the texture in this recipe. It keeps the cookies light and soft, even after storing. Rolling the dough in powdered sugar before baking gives these lemon crinkle cookies their classic powdered coating and a pretty cracked surface.
Recipe Highlights
- Quick and easy: A simple, four-ingredient cookie recipe.
- Lemon-forward: Bright, sweet-tart flavor in every bite.
- Minimal ingredients: Uses boxed cake mix and Cool Whip for convenience.
Ingredients
- Lemon cake mix — dry boxed cake mix (see recipe card for quantity)
- Cool Whip — thawed
- Egg — adds moisture and structure
- Powdered sugar — for rolling the dough
See the recipe card below for exact amounts and servings.
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl, stir together the lemon cake mix, thawed Cool Whip, and egg using a wooden spoon or silicone spatula. Make sure the Cool Whip is fully thawed before mixing.
Mix only until no dry streaks of cake mix remain. Avoid overmixing to keep the cookies tender.
Scoop the dough into roughly 1-inch balls. The yield is about 18–24 cookies depending on size. A small cookie scoop or a heaping tablespoon works best since the dough is sticky.
Drop each ball into a small bowl of powdered sugar and roll gently with a spoon to coat without using your hands directly.
Arrange the coated dough balls on the prepared baking sheets about 1 inch apart.
Bake 8–12 minutes until the edges are just beginning to turn golden. If the cookies stick to the pan they need more time. Transfer the pans to a wire rack and let the cookies cool completely before storing.
Substitutions
Customize the recipe with these easy swaps:
- Cake mix: Use any boxed flavor you prefer — chocolate, red velvet, strawberry, spice, or others — for a different cookie variation.
- Cool Whip: Replace with whipped cream or whipped coconut cream for a lighter or dairy-free option (results will vary slightly).
FAQ
Yes — a small amount of fresh lemon juice or lemon zest will lift the lemon flavor and add a bright, tart note. Use sparingly so the dough consistency remains manageable.
📖 Recipe
Lemon Cool Whip Cookies
Ingredients
- 1 box lemon cake mix 15.25 ounce box
- 1 tub Cool Whip 8 ounces, thawed
- 1 large egg
- ¾ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl combine the lemon cake mix, thawed Cool Whip, and egg. Mix until no dry streaks remain; do not overmix.
- Scoop the dough into roughly 1-inch balls (about 18–24 cookies). Use a small scoop or heaping tablespoon; the dough is sticky.
- Roll each ball in powdered sugar, coating well.
- Place the coated dough balls on the prepared baking sheets about 1 inch apart.
- Bake 8–12 minutes until the edges are just turning golden. If they stick, give them more time. Cool completely on a wire rack.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days. To freeze, arrange cookies in a single layer on a sheet pan and freeze until firm, then transfer to a freezer-safe container for up to two months. Thaw at room temperature before serving.
Nutrition
Cake Mix Desserts
If you enjoy easy cake mix desserts, try other simple recipes for quick treats and family favorites.
Tell me what you think of these lemon cookies and which four-ingredient desserts you’d like to see next.