Lemon Cool Whip Cookies - 4 Ingredient Cake Mix Cookies

These Lemon Cool Whip Cookies are one of the easiest cake mix cookies you can make. With just four simple ingredients, they bake into soft, pillowy cookies with a bright lemon flavor and a delicate powdered sugar coating.

The whipped topping creates a light texture that is almost cake-like inside while the powdered sugar coating forms beautiful crinkles as the cookies bake.

If you enjoy simple lemon desserts, try this easy lemon poke cake. Looking for an easy cookie recipe using cake mix? Try these peanut butter cake mix cookies.

Why I Love This Recipe

These lemon Cool Whip cookies are an easy cake mix cookie recipe that uses only a few ingredients and comes together quickly.

The whipped topping makes the cookies soft and fluffy with a tender texture that is different from traditional cookies.

The powdered sugar coating creates the classic crinkle appearance while adding a touch of sweetness to balance the lemon flavor. Plus, they look so pretty!

Cake mix cookies are a great beginner baking recipe because they require minimal measuring and very little prep work.

This recipe is easy to customize by using different cake mix flavors such as strawberry, lemon, or red velvet.

What Makes Cool Whip Cookies Different

Cool Whip cookies are different from traditional crinkle cookies because the whipped topping replaces butter or oil in the dough.

This creates a lighter texture that is more like a soft cake cookie rather than a dense cookie. The powdered sugar coating naturally forms cracks as the cookies bake, which gives them a crinkle-style appearance even though the dough is different.

Ingredients

1 box lemon cake mix - Any standard 15 to 16 ounce boxed lemon cake mix works well for this recipe.

1 large egg - The egg helps bind the dough and gives the cookies structure.

8 ounces whipped topping such as Cool Whip - Use thawed whipped topping. Store brands work just as well.

½ cup powdered sugar - The powdered sugar is used to coat the dough balls before baking and creates the crinkle finish.

Instructions

Step 1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2
In a large mixing bowl, combine the lemon cake mix, egg, and whipped topping. Stir until a thick sticky dough forms. The dough will be softer and stickier than traditional cookie dough.

Step 3
Place the powdered sugar in a small bowl. Use a cookie scoop or spoon to drop tablespoon-sized portions of dough into the powdered sugar.

Step 4
Roll the dough lightly in powdered sugar until completely coated. Place coated dough balls about 2 inches apart on the prepared baking sheet.

Step 5
Bake for 10 to 12 minutes until the cookies have spread slightly and the tops have formed cracks.
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Just know, they are puffy when they come out of the oven and they do deflate a bit when they cool.

Tips for Best Results

Chill the dough for about 30 minutes if it feels too sticky to handle.

Use a cookie scoop to keep the cookies evenly sized so they bake at the same rate.

Roll the dough generously in powdered sugar so the crinkle pattern shows clearly after baking.

Do not overbake the cookies. They should remain soft in the center.

Variations

You can easily change the flavor of Cool Whip cookies by swapping the cake mix.

• Strawberry Cool Whip cookies - Use strawberry cake mix.
• Chocolate Cool Whip cookies - Use chocolate cake mix.
• Red velvet Cool Whip cookies - Use red velvet cake mix.
• Funfetti Cool Whip cookies - Use funfetti cake mix.

Storage

Store cookies in an airtight container at room temperature for up to 3 days.

These cookies can also be frozen in a sealed container for up to 2 months.

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