4 ingredients make up these delightfully easy Lemon Cool Whip Cookies. Make these cookies to fit any occasion by switching the flavor of cake mix!
Cake mix recipes are so fun. One of my favorites? Strawberries and Cream Cookies. One of your favorites? Buckeye Brownie Cookies. (Which is actually made with a brownie mix, but it’s the same idea.) Take a box mix and make it into something special by thinking outside the box (literally) and adding your own ingredients.
Cake Mix Cookie Recipe
About a month ago, we were visiting my 90+ year old Grandma and she handed us her recipe box. I love looking through recipes. And seeing a stack of recipe cards either typed out (with a typewriter!) or written in my Grandma’s handwriting makes them pretty special.
One of the first recipes I came across were a cookie called Lemon Whippersnappers. They used Cool Whip and a cake mix which caught eye. I’m not sure where this recipe originated, but I have my grandma’s copy and that is pretty special.
Is Cool Whip and whipped cream the same thing?
Although both cool whip and whipped cream try to achieve the same thing in recipes, they are not the same product and can’t always be used interchangeably. If you are going for lower fat, use Cool Whip. If you are looking for more natural product, use whipping cream.
Both are light and fluffy and perfect for dolloping on top of shortcakes and ice cream, but Cool Whip is what we are using in this recipe. I have not tried these cookies with homemade whipped cream.
What is in Cool Whip cookies?
This recipe has just 4 ingredients:
- A box of lemon cake mix
- 1 egg
- 2 cups of thawed Cool Whip
- 1/2 cup powdered sugar
And the powdered sugar is just for rolling the cookie dough in, so really, these are just a 3-ingredient cookie.
How to Make Cool Whip Cookies
This recipe is a one-bowl recipe. Simply mix up the cake mix, egg and cool whip. The dough should be easy to mix up but the cookies will be very sticky.
Drop the cookie dough by teaspoons into powdered sugar and roll the dough to coat the cookies. If you have trouble with the dough sticking to your hands, spray your hands with cooking spray first. This trick should help!
As the cookies bake, they spread slightly which give them the “crinkle cookies” look because of the cracked powdered sugar.
**Pro Tip: The hardest thing about making these cookies was that they wanted to stick to the pan just a little. We used a Silpat Non-Stick Baking Mat and didn’t have any problems with not getting them off the pan, but if you don’t have one of those handy kitchen tools, use parchment paper or spray the pan with cooking spray.**
Cool Whip Cookie Variations
And is your mind spinning with the flavor possibilities here? Carrot cake for the Easter…red velvet for Christmas time…chocolate for any other time of the year. Choose your favorite flavor of cake and bake away.
Enjoy these easy-to-make cookies this summer!
Do Cool Whip cookies have to be refrigerated?
We store our cookies at room temperature in an airtight container.
Can you freeze Cool Whip Cookies?
Yes! These cookies freeze well. If you are freezing them in layers, place parchment paper between the layers so the cookies don’t stick when you defrost them.
Allow the cookies to defrost completely before you unwrap them. This keeps the moisture in the cookies.
Other Easy Cookie Recipes
Lemon Cool Whip Cookies
Ingredients
- 1 box lemon cake mix
- 2 cups frozen whipped topping (thawed)
- 1 large egg
To roll the cookies:
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the cake mix, Cool Whip and egg. Stir until well mixed.
- Place the powdered sugar in a small bowl. Drop the cookie dough by teaspoons into the powdered sugar and roll the dough to coat.
- Place the balls 1 1/2 inches apart on a baking sheet that has been covered with a non-stick baking mat or sprayed with cooking spray.
- Bake the cookies for 8-10 minutes. Remove them from the oven when they are set, but before they get too brown.
- Remove the cookies from the cookie sheet to a cooling rack and allow them to cool. Makes about 20 cookies (2 1/2" in diameter)
Video
Notes
Nutrition
I had this recipe once and misplaced it. I’m so Happy that you posted it. because I really Love these cookies! I remember I begged a co worker for the recipe for the Fabulous cookies she would bring to work and she always said it was a Secret Family Recipe. When she was quitting she pulled me aside and gave me the recipe…..and I was like “That’s it?” These are so Yummy!
Stopping by from Spoonful of Foodies to say hello! I love that you got a chance to look through your gran’s recipe box – imagine having the time to type using the typewriter! I would have to have shares in Tippex to cope with all my typos!
We’ve done this with green added and called them “Grinch Cookies” for Christmas. 🙂
Such a simple, fresh summer recipe. Its wonderful to keep things simple in the summer.
Just finished baking the cookies. The cookies turn out great. Thanks for sharing the recipe.
I made these last year for our Christmas cookie day and they were a HUGE hit! The only thing I do differently is add lemon zest to give it that extra lemon kick. I’m am making them again this year. Tried and true so why give up a good thing?
These look wonderful. I was wondering if you could use various cake mixes, like strawberry, vanilla, coconut etc. It was change the whole taste of the cookie. Im doing a Xmass Bazaar and would like to do a red one. Worth the try, Ill keep you posted on the outcome.
I make these with a strawberry cake mix and and mini chocolate chips. Gone before I know it.
I have seen one recipe calling for two eggs but all the rest say one. Does it matter?
Ive heard of this before – what a fun idea! Glad to see it really ‘works’! 🙂 pinned
These wouldn’t last long at my house!
wow i never thought to use cool whip in this way. how cool. they look great!
Oh wow. Whip cookies. I want!
I have never thought to use Cool Whip in cookies like this! What a great idea!
Beautiful cookies! Thanks for partying with us this week at Let’s Get Real.
I’ll have to try this. My husband loves lemon so I always have to stop by any blog that shares a Lemon recipe. 🙂 Found you via Pink Sunday link up. Take care and have a good week.
I am a big lemon fan! I will have to try these =)
-Jennie
http://thediaryofarealhousewife.blogspot.com
Wow! I just made these 30 minutes ago. I didn’t know that they would be like little lemon pillows. Soft and lovely! They look very basic but are SO good. An FYI. I used lite cool whip and a scoop that hold 2 Tbsp level which made 30 cookies. They clock in at 77 calories each. 🙂
I was wondering if you could use fat free cool whip? I’m on weight watchers and thought this would be a great dessert to make. They seem to be pretty low fat anyway
I tried to make these today and I used parchment paper and they stick terribly. I can’t get them off the paper at all. Did I do something wrong?? HELP!!!
Just made these. I have a sweet tooth, and that’s an understatement. I also love lemon, but these were too sweet, even for me! They are very pretty, though, and quite easy…..
Could you use a gf cake mix?
I’ve made these before but it’s been a while. Could you chill the dough like you do for cutout cookies to make them less sticky to work with? I’m making these for a party at work next week and sure don’t want them to stick to the pan.
could you add fresh blueberries to this? i make these all the time and they are a fan favorite. Orange and strawberry cake mixes work well also.
Just had these cookies at a friend’s house and had to get the recipe! Really tasty!