Name: Lemon Cake Mix Cool Whip Cookies Recipe
Prep time: 35 min
Cook time: 11 min
Total time: 46 min
Ingredients: 8 ounces frozen cool whip topping (thawed); 2 eggs; 18.25 ounces lemon cake mix (1 package); ⅓ cup powdered sugar

These Lemon Cake Mix Cool Whip Cookies are light, fluffy and melt in your mouth. Made with just 4 ingredients, this is one easy dessert recipe that your family will want to make over and over again!

My husband loves anything lemon flavored. I think his absolute favorite dessert is our Gooey Lemon Bars.

Sometimes he requests lemon bars over cake for his birthday!

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.

How to Make Cake Mix Cool Whip Cookies:

You won’t believe how easy it is to make these cookies, but be sure to read the directions so you don’t have any problems.

This cookie dough is very sticky, so it does require some time in the refrigerator as well as using a spoon rather than your hands to handle the dough.

To make these easy cookies, you will need a cake mix, eggs, Cool Whip and some powdered sugar.

Using a hand or stand mixer, beat together Cool Whip and eggs until smooth.

Add the cake mix and beat until well combined then place the bowl of dough in the fridge for 30 minutes.

Take the dough out of the refrigerator and drop the cookie dough by teaspoons (or using a small cookie scoop) into a bowl containing the powdered sugar.

Coat the dough in powdered sugar using a spoon until it is completely covered, then you can use your hands to roll it into a ball.

These cookies do flatten out quite a bit, so be sure to keep the balls of cookie dough around the size of a teaspoon.

Place cookie dough on a baking sheet that has been sprayed generously with nonstick cooking spray or lined with a silicone baking mat.

Bake at 350 degrees for 9-11 minutes, or until the edges are slightly golden brown.

Our Newest Cookbook

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

check out these easy and delicious cookie recipes:

Lemon Cake Mix Cool Whip Cookies Recipe

5 from 1 vote

Light and fluffy lemon cookies made using a cake mix and frozen whipped topping.

Prep Time 35

Cook Time 11

Total Time 46

Save Print

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 degrees F.
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

These cookies will flatten out, so be sure to keep each ball of cookie dough to around the size of one teaspoon.

Nutrition

Calories: 79 kcal · Carbohydrates: 13 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 127 mg · Potassium: 58 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 25 IU · Calcium: 30 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

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.

Be sure to not miss another recipe!

Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube

DID YOU KNOW WE HAVE A YOUTUBE CHANNEL?

We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.

We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.

Questions & Reviews

Tiffany says:

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!

Lark (SparkyLarky)@ Lark's Country Heart says:

I love cake mix cookies! When time is running out they are a great "go to".

Concetta says:

Hi Sisters!
I make these cookies too - we call them Lemon Whippers! Thank you for sharing another scrumptious recipe!

Alicia @ littlesprinklesoffun says:

Seriously, I could bake forever with all of these yummy looking foods and desserts! Thanks for sharing!

ladybehindthecurtain.com says:

This recipe looks amazing!

MelissaAggie98 says:

Thanks so much for dropping by the Be-Bop-A Blog Hop!

imsteelefullofscrap says:

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!!!

MrsJenB says:

Yum! I love lemon *anything*! :)

Madison says:

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!

Marie says:

Those look so yummy!

Chef in Training says:

These look great!

Carol Cotton A/K/A BlondeCaveFish says:

I made these today - I used a chocolate cake mix instead of lemon. OMGosh!! They are WONDERFUL!

Sandy B. says:

Looks nummy, can't wait to try----FYI:when printing out your recipe, it doesn't include the ingredients on the page.

Babs says:

This comment has been removed by the author.

Busy Mom says:

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.

Mom25Nations says:

I made with cream cheese, but I'll have to try these.

time125 says:

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.

bestmassey says:

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!!

Suzy @ Joy Is At Home says:

yum!!! I love these! The recipe I use only has 1 egg.. I wonder if 2 makes the dough less sticky?

needleup says:

All your recipes are fast and easy. Love them

Amanda says:

I just wanted to say that I love your blog!

Margaret says:

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.

tracerscouponaffair says:

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!

Fraki T says:

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.

Heather says:

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?

Six Sisters says:

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!

Kathy Griffin says:

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!

sheron says:

Instead of Cool Whip would a milk based Topping mix or even Whipped cream work? Does it have to be the chemically based, hydrogenated oil Cool Whip topping? THANKS

Cyd says:

We have only made this recipe with cool whip, so not sure if real whipped topping would work.

Jodee says:

About how many cookies does the recipe make? I have a cookie exchange and need to plan ahead. Thanks the cookie sounds yummy.

Cyd says:

Makes about 3 dozen cookies.

Lisa Doherty says:

Just finished baking these crinkles -- came out fantastic and I think I will win the office cookie bake-off!! Super easy recipe, thank you!! Husband ate 3 already.....!

Joyce says:

Would these quality in the "freezes well" category? I'm making several types of cookies for a big event in three weeks.

Cyd says:

They should freeze well in an airtight container.

Kristina Seppala says:

How should I make them fluffier? I've made them with one egg but wondered if the two eggs and leaving them in the fridge(which I didn't do) would help to not make them go flat. Thanks!

Cyd says:

For sure refrigerate them for at least 30 minutes. They will flatten a little after baking.

Anni says:

This recipe use to be on the cake mix box, its not the authors recipe. I've made it numerous times.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Tiffany says:

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!
Lark (SparkyLarky)@ Lark's Country Heart says:

I love cake mix cookies! When time is running out they are a great "go to".
Concetta says:

Hi Sisters!
I make these cookies too - we call them Lemon Whippers! Thank you for sharing another scrumptious recipe!
Alicia @ littlesprinklesoffun says:

Seriously, I could bake forever with all of these yummy looking foods and desserts! Thanks for sharing!
ladybehindthecurtain.com says:

This recipe looks amazing!
MelissaAggie98 says:

Thanks so much for dropping by the Be-Bop-A Blog Hop!
imsteelefullofscrap says:

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!!!
MrsJenB says:

Yum! I love lemon *anything*! :)
Madison says:

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!
Marie says:

Those look so yummy!
Chef in Training says:

These look great!
Carol Cotton A/K/A BlondeCaveFish says:

I made these today - I used a chocolate cake mix instead of lemon. OMGosh!! They are WONDERFUL!
Sandy B. says:

Looks nummy, can't wait to try----FYI:when printing out your recipe, it doesn't include the ingredients on the page.
Babs says:

This comment has been removed by the author.
Busy Mom says:

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.
Mom25Nations says:

I made with cream cheese, but I'll have to try these.
time125 says:

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.
bestmassey says:

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!!
Suzy @ Joy Is At Home says:

yum!!! I love these! The recipe I use only has 1 egg.. I wonder if 2 makes the dough less sticky?
needleup says:

All your recipes are fast and easy. Love them
Amanda says:

I just wanted to say that I love your blog!
Margaret says:

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.
tracerscouponaffair says:

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!
Fraki T says:

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.
Heather says:

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?
Six Sisters says:

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!
Kathy Griffin says:

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!
sheron says:

Instead of Cool Whip would a milk based Topping mix or even Whipped cream work? Does it have to be the chemically based, hydrogenated oil Cool Whip topping? THANKS
Cyd says:

We have only made this recipe with cool whip, so not sure if real whipped topping would work.
Jodee says:

About how many cookies does the recipe make? I have a cookie exchange and need to plan ahead. Thanks the cookie sounds yummy.
Cyd says:

Makes about 3 dozen cookies.
Lisa Doherty says:

Just finished baking these crinkles -- came out fantastic and I think I will win the office cookie bake-off!! Super easy recipe, thank you!! Husband ate 3 already.....!
Joyce says:

Would these quality in the "freezes well" category? I'm making several types of cookies for a big event in three weeks.
Cyd says:

They should freeze well in an airtight container.
Kristina Seppala says:

How should I make them fluffier? I've made them with one egg but wondered if the two eggs and leaving them in the fridge(which I didn't do) would help to not make them go flat. Thanks!
Cyd says:

For sure refrigerate them for at least 30 minutes. They will flatten a little after baking.
Anni says:

This recipe use to be on the cake mix box, its not the authors recipe. I've made it numerous times.