Lemon Cool Whip Cookies - 4 Ingredient Cake Mix Cookies

Lemon Cool Whip Cookies are one of those easy desserts that prove homemade doesn't have to be complicated. After years of baking for family gatherings, holidays, and everyday treats, I've learned that some of the best recipes come from simple ingredients and reliable shortcuts. These soft, chewy cookies are exactly the kind of recipe I love sharing on Momcrieff.

Over the years, I've published hundreds of easy recipes focused on helping home cooks spend less time in the kitchen without sacrificing flavor. Recipes like these lemon Cool Whip cookies continue to be reader favorites because they're dependable, family-tested, and simple enough that you'll want to make them again and again.

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. If you are looking for more seasonal recipes, I have a whole list of Spring Desserts!

Why I Love This Cool Whip Cookies Recipe

• Lemon Cool Whip cookies have a bright lemon flavor and a soft, light texture that is almost cake-like.
• Easy cake mix cookies require very little measuring or prep work, making them perfect for beginner bakers.
• Four simple ingredients are all you need to make an impressive batch of cookies in about 20 minutes.
• Powdered sugar coating gives the cookies their pretty crinkled tops while adding just enough sweetness.
• Cool Whip cookie variations are easy to make by swapping the lemon cake mix for strawberry, chocolate, red velvet or Funfetti.

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 for Cool Whip Cake Cookies

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.

How to Make Cool Whip Cookies with Cake Mix

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 for Cool Whip Cookies

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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