Lemon Cake Mix Cool Whip Cookies Recipe
Light and fluffy lemon cookies made using a cake mix and frozen whipped topping.
Large Mixing Bowl
Non-stick Cooking Spray
- 8 ounces frozen cool whip topping thawed
- 2 eggs
- 18.25 ounces lemon cake mix 1 package
- ⅓ cup powdered sugar
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.
- These cookies will flatten out, so be sure to keep each ball of cookie dough to around the size of one teaspoon.
Calories: 79kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 127mg | Potassium: 58mg | Fiber: 1g | Sugar: 8g | Vitamin A: 25IU | Calcium: 30mg | Iron: 1mg