Easy Lemon Cool Whip Cookies
These lemon Cool Whip cookies turn a box of lemon cake mix into soft cookies with a sweet powdered sugar coating. Fresh lemon zest adds a bright citrus flavor, while the coating creates a pretty crinkled finish as the cookies bake. They’re a simple choice when you want a lemon dessert without measuring out a long list of ingredients.
Equipment
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Handheld mixer
- Bowl for powdered sugar
- Measuring cups and spoons
- 1-tablespoon cookie scoop
- Fine grater or zester
- Spatula
- Wire cooling rack
Ingredients
- 1 15.25-ounce box lemon cake mix
- 1 8-ounce container Cool Whip, thawed
- 1 large egg at room temperature
- 2 teaspoons lemon zest
- 2 cups powdered sugar
Instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- Beat the cake mix, thawed Cool Whip, egg, and lemon zest in a medium bowl with a handheld mixer on medium speed until evenly mixed.
- Place the powdered sugar in a separate bowl. Scoop 1-tablespoon portions of dough and gently roll in the sugar to coat.
- Arrange on the prepared sheet, leaving 1½ inches between cookies.
- Bake for 8–9 minutes, until the edges just begin to turn golden.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough as needed.
Notes
Use the dry cake mix without the additional ingredients listed on the box. The powdered sugar is for coating, not for mixing into the dough. Baking time is per batch.