The best Easy Lemon Cool Whip Cookies Recipe! Learn how to make Lemon Cake Mix Cookies with only 4 ingredients! Delicious and simple!
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Easy Lemon Cool Whip Cookies with Cake Mix
If you're looking for an easy lemon cookie recipe - look no further! These lemon cake mix cookies are SO easy to make!
I was skeptical about using a cake mix for cookies, but it cuts down on ingredients, saves you so much time, and allows you to get creative with all the flavor combos!
Even though I love a nice homemade cookie like these Whipped Shortbread Cookies or Easy Nutella Cookies, sometimes something quick and easy is the way to go!
These lemon cool whip cookies are soft, cakey and SO delicious! Truly the easiest way to make lemon crinkle cookies!
If you love lemon desserts, you have to try our Lemon Brownies or Easy Lemon Bars!
Why we love these Whip Cream Cookies
- Easy To Make: Even if you're not a baker, you can make these cookies! I promise they're so simple!
- Less Dishes: One bowl and mixer or spatula are all you need to make these delicious cookies! No measuring cups needed!
Lemon Cake Mix Cool Whip ingredients
To make easy lemon crinkle cookies you'll need:
- lemon cake mix
- cool whip
- egg
- powdered sugar
You'll also need a medium cookie scoop.
Whip Cream Cookies substitutions
- Lemon Cake Mix: You can make other flavors! If you’re not a fan of lemon, you can use any flavor of cake mix you prefer. We've tried this with regular cake mix and super moist cake mix and both worked! If you like chocolate, try our Chocolate Crinkle Cookies. For strawberries, try Strawberry Cake Mix Cookies!
- Cool Whip: I haven't tried this recipe with lite cool whip or homemade cool whip so I'm not sure how it would work. You can use store brand cool whip - it will work just fine!
- Egg: You can't substitute the egg in this recipe.
- Powdered Sugar: You can skip the powdered sugar on these cookies. they will just be very soft, smooth puffy cookies - almost like a muffin top!
How to make Cool Whip Cookies
Making Lemon Crinkle Cookies is so easy! Here's how to do it:
- Make the batter: Combine the cake mix and egg and mix well. Add in the cool whip and use a spoon or batter spatula to mix it in thoroughly.
- Dip in powdered sugar: Using a medium cookie scoop, drop the batter into the bowl of powdered sugar.
- Bake: Bake the cookies for 8-10 minutes. Cool and enjoy!
Tips for making Lemon Cookies from Cake Mix
- Batter will be sticky: It will feel strange when first mixing the cookies - keep going, the batter will eventually form! The batter will be very sticky but this is ok!
- Use a cookie scoop: Don’t try and use your hands to make the balls before they’ve been dropped in the powdered sugar! This is our favorite cookie scoop. If you don't have a cookie scoop, use a spoon.
- Use parchment paper: These cookies are very soft and will stick too a baking sheet! Use parchment paper and allow the cookies to cool before removing from the baking sheet. When they're cooled, use a metal spatula to remove them from the baking sheet.
Can I use whipped cream instead of cool whip?
I have not tried this recipe with whipped cream. I think it would work to use fresh whipped cream, but I can't be sure.
Whipped cream is higher in fat than cool whip. Homemade whipped cream also isn't sweetened, so I'm not sure how this would turn out.
Cake Mix Cool Whip Cookies variations
- Chocolate Cake Mix
- Strawberry Cake Mix
- Holiday Cool Whip Cookies- Use Red Velvet Cake Mix or a vanilla cake mix and dye the cookies red or green with food coloring
- Funfetti Cake Mix - Or try our Funfetti Cake Mix Cookies
Cool Whip Lemon Cookie storage
Storing: You can store this Lemon Cool Whip Cookie recipe for up to 4 days in an airtight container at room temperature.
Freezing: You can freeze cool whip cookies for up to 3 months in an airtight container. Thaw completely before enjoying. It's best to lay wax paper or parchment paper in between each layer of cookies so they don't stick to one another.
Freezing Cookie Dough: We don't recommend freezing the cookie dough for this recipe. It's best to bake the cookies and enjoy them fresh or freeze them after they've been baked.
Cook Whip Lemon Cookies FAQs
To make cookies from a lemon cake mix add an egg and 14 oz of cool whip. Roll in powdered sugar and bake until crinkled on top!
Sure! You can easily add lemon juice to store bought cake mix. It will add a nice flavor!
No, cool whip and whipped cream aren't the same thing. Cool whip is lower in fat and higher in sugar. Whipped cream is made from heavy cream and usually higher in fat.
When it comes to making cake mix cookies, it truly doesn’t matter which brand of cake mix you buy. However, some cheaper brands will have lumpier mixes. In this case, you might want to sift the cake mix before combining the other ingredients for the best results. Be careful switching to other baking mixes such as brownie or muffin mixes, as this will change the composition of the cookie.
They aren't the same thing. Cool Whip comes in a tub in the freezer section of the grocery store and Reddi Whip comes in a spray can and is found in the refrigerator section.
Each of these Lemon Cool Whip cookies contains 12g of carbs.
More Delicious Cookie Recipes to Try:
- Lemon Sugar Cookies
- Delicious Hot Cocoa Cookies
- Peanut Butter Chocolate Chip Cookies
- Easy Easter Cookies
- Whipped Shortbread Cookies
- Pumpkin Cookies
Cool Whip Lemon Cookies
Ingredients
- 1 15.25 oz box lemon cake mix
- 14 ounces cool whip
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees and prepare a parchment lined baking sheet.
- Place the powdered sugar in a shallow bowl - set aside.
- In a large bowl, add the cake mix and the egg - mix well.
- Add the cool whip to the bowl and mix well again.
- Using a medium cookie scoop or spoon scoop about 2 tablespoons of the dough into the bowl of powdered sugar then form into a ball. (Don't try to form into a ball without the powdered sugar, it will be too sticky.)
- Place the dough balls onto the parchment lined baking sheet, with plenty of room to spread out when cooking.
- Bake for 8-10 minutes until the cookies start to look cracked and puffy. They will look unfinished at first - this is normal.
- Allow to cool on the cookie sheet for a few minutes.
Notes
- Make other flavors - If you’re not a fan of lemon, you can use any flavor of cake mix you prefer. There are countless flavor options when it comes to cake mixes.
- Batter will me sticky - It will feel strange when first mixing the cookies - keep going, the batter will eventually form. Also, don’t try and use your hands to make the balls before they’ve been dropped in the powdered sugar - the batter will stick to everything.
Judy
I made them and they turned out beautiful but they are soft and not crispy like a cookie why? Is this how their supposed to be. It seems like they need to bake longer, I baked them for 12 min , they were cracked and puffed up. So help
Me
lifebeginswithdessert
These cookies come out soft and delicious even though the exterior looks like they would be crispy!
sylvia
Is the Egg and Cake Mix mixed by hand or hand mixer?
Will this work with Light cool whip?
Cheryl Geller
I used a Betty Crocker Super Moist Lemon cake mix that has pudding in the mix. My cookies are flat ! Is it because of the pudding in the mix? They taste great , but don’t look pretty like the above picture, no cracks either. I too had to bake them longer as much as 14 minutes, so that I could remove them from the cookie sheet. I also used a silo at, would that possibly be a reason they never puffed up?
lifebeginswithdessert
I'm not familiar with cake mix that has pudding in it, but I'd guess this is the reason they don't look like photo!
Lea
Delicious ! My husband’s favorite cookie. Super easy to make. Almost like a cake cookie if that was a thing. Soft and sweet.
Will def make again and bring to people
M Melton
I’ve made this recipe with several different cake mixes; spice cake mix is my favorite. Today I tried it with red velvet cake mix. Not so successful. First the batter was too wet. I added some corn starch but that didn’t completely solve the problem. I added 8oz of white chocolate chips just to make them a little different. I baked them 12 minutes instead of the recommended 8 because at 8 minutes they were still too wet. One tray baked for 14 minutes and it was the best tray. Red velvet was much messier, harder to cook and while they taste good they aren’t spectacular enough for make up for the mess.
Kelly
Love love love these super easy cookies! Big hit at my house… they were all gobbled up in two days! Great lemon flavor with a refreshing taste! A staple for sure!
Emily
These are some of our favorite cookies!
Cris
Is it correct on the recipe? 14 oz cool whip? I’m just checking before I make these. Thanks
Liz @ Tasty Treats & Eats
Yes, that's correct!
Colette
When I make these cookies, I can't keep up with the demand! Eaten faster than I can bake them!
So easy to make!