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.
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!
Seriously, I could bake forever with all of these yummy looking foods and desserts! Thanks for sharing!
This recipe looks amazing!
Thanks so much for dropping by the Be-Bop-A Blog Hop!
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!
These look great!
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.
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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!
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!
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
We have only made this recipe with cool whip, so not sure if real whipped topping would work.
About how many cookies does the recipe make? I have a cookie exchange and need to plan ahead. Thanks the cookie sounds yummy.
Makes about 3 dozen cookies.
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…..!
Would these quality in the “freezes well” category? I’m making several types of cookies for a big event in three weeks.
They should freeze well in an airtight container.
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!
For sure refrigerate them for at least 30 minutes. They will flatten a little after baking.
This recipe use to be on the cake mix box, its not the authors recipe. I’ve made it numerous times.