Lemon Cool-Whip Crinkle Cookies
- Posted on
- 27 Comments
When I originally saw this recipe, I seriously didn’t think that it would work. Who would have thought that Cool-Whip could make such soft, light-weight cookies? This recipe is also incredibly versatile! I have made it using a Devil’s Food cake mix and they were equally delicious! I really think that you could substitute any flavor of cake mix and have it work just fine. I even used Lite Cool-Whip and they turned out awesome.
Side note: This dough is VERY sticky and hard to work with. Instead of using my hands to roll the cookie balls, I would scoop the dough using a spoon and plop it into a bowl of powdered sugar. From there I would use to spoon to roll it around in the sugar until it was totally coated, and then use my hands to make it a ball.
Recipe from: Allrecipes
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 eggs
- 1 (18.25 ounce) package lemon cake mix
- 1/3 cup confectioners’ sugar for decoration
- Preheat oven to 350 degrees. Lightly grease baking sheets.
- Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be sticky. Refrigerate for 30 minutes.
- Drop by teaspoonfuls into a bowl of confectioners’ sugar and roll to coat. Place cookies on the prepared baking sheets. Bake for 9-11 minutes. Cool on racks.
I made these.. And they are wonderful! Everyone loved them!
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 love cake mix cookies! When time is running out they are a great “go to”.
Hi Sisters!
I make these cookies too – we call them Lemon Whippers! Thank you for sharing another scrumptious recipe!
<><
Concetta
Seriously, I could bake forever with all of these yummy looking foods and desserts! Thanks for sharing!
This recipe looks amazing! Join in on the fun and come over to Cast Party Wednesday tomorrow to share this tasty recipe with us.
Thanks,
I hope to see you there!
http://ladybehindthecurtain.com
Thanks so much for dropping by the Be-Bop-A Blog Hop! I’m a follower and I hope you’ll stop by again soon! Have a great day!
http://www.mommylivingthelifeofriley.com
MMM yummy now I have made them using a block of cream cheese 2 eggs and a tsp of vanilla and they turned out great!!!
Yum! I love lemon *anything*!
OoooOOo! I’m glad you shared this. I have a book group meeting coming up and we read The Particular Sadness of Lemon Cake this month. I’m thinking an array of lemon flavored desserts are in order!
Those look so yummy! Thanks again for linking with us at Show & Share!
Marie
mylilpinkpocket.blogspot.com
These look great! Thanks so much for linking up to Tuesday Talent Show! I would love to have you stop by and link up again tomorrow with more great projects!
-Nikki
http://chef-n-training.blogspot.com/
I made these today – I used a chocolate cake mix instead of lemon. OMGosh!! They are WONDERFUL!
Looks nummy, can’t wait to try—-FYI:when printing out your recipe, it doesn’t include the ingredients on the page.
This comment has been removed by the author.
hmmmm…my version only uses one egg and I freeze the dough. Also, if you coat your hands with powdered sugar it makes it easier.
I made with cream cheese, but I’ll have to try these.
I made them with carrot cake and they are great. Also if you use a cookie dough scoop then roll with a spoon it takes a lot of the mess out of the picture.
Okay so I’m aging myself here but I had to let you know that my grandmother used to make these back in the 70′s YIKES~~~~ anyway she called them “lemon whippersnappers” and I have been making them FoReVeR!!! You can use ANY cake mix (I did the pink cherry cake mix one time and the girlie girls loved them)By the way, your treats make me fat just looking at them!!!I will be making some of your yummies for a bake sale this weekend!!
yum!!! I love these! The recipe I use only has 1 egg.. I wonder if 2 makes the dough less sticky?
All your recipes are fast and easy. Love them
I just wanted to say that I love your blog! I’ve tried these cookies with a few different cake mixes, just for variety’s sake. So yummy!
~Amanda from http://agrainofcumin.blogspot.com and http://savedbythefeeny.blogspot.com
Love your recipes. I make these but don’t use the eggs. They come out flat like the old “lemon coolers” that use to be sold in a box. They are a huge hit & I get requests to make them all the time.
Your site is too addicting lol. I love these! I just got a bunch of cool whip cheap with coupons so this is a great recipe to use all the cool whip up. Thank you!
I used a small ice cream scoop to drop into the powdered sugar and a fork to pick them back up. Also, used fat free cool whip and added lemon extract. They are yummy.
These are so good, but I had a terrible time scraping them off the cookie sheet! I tried a greased cookie sheet, parchment paper, a silpat-type mat, an ungreased airbake cookie sheet, scraping them off immediately, waiting a few minutes after they came out of the oven…and I still feel like I had to chisel them off! What am I doing wrong?
Just reading over the comments many have said they only use one egg and then freeze the dough. Don’t know if that would help. One even said her recipe is similar but no eggs. It was a hard dough to work with, but we aren’t sure why you are having such a problem with them sticking to the pan so badly. Sounds like you have tried everything. So sorry!
I just made these! Wow! My cake mix was 3oz less so added 1oz flour and put 2 lemon jelly beans in the center – to die for!