I wanted to whip up a quick after school snack for the kids and surprise my husband with something lemony and sweet, and these Lemon Cake Mix Cool Whip Cookies fit the bill.
You could easily make these cookies with any other flavor of cake mix if lemon isn’t your thing. We have made these cookies using a strawberry cake mix for Valentine’s Day or a devil’s food cake mix if we were in the mood for something chocolatey and they have all been delicious.
Recipe Ingredient Notes
To make Lemon Cake Mix Cool Whip Cookies, you will need the following ingredients:
- Frozen Cool Whip Topping
- Eggs
- Lemon Cake Mix
- Powdered Sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Lemon Cake Mix Cool Whip Cookies
- 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.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these (cookie name) store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Spring Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Funfetti Cake Batter Cookies
- Banana Cream Pudding Cookies
- Cherry Danish Cookies
- Frosted Banana Cookies
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
Equipment
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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
The dough was very sticky! I took a plastic cup and put the powdered sugar in it.. Spooned the dough into the cup & then rotated the cup around so the dough would form inside the cup while getting coated with powdered sugar.
They were yummy!
I make these cookies too - we call them Lemon Whippers! Thank you for sharing another scrumptious recipe!