4 ingredients make up these delightfully simple Lemon Cool Whip Cookies. Make these cookies to fit any occasion by switching the flavor of cake mix!
I love trying out funky new recipes. When I mix every day ingredients together and they come out of the oven in an amazing way, I must say it is pretty exciting. 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.
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 just 4 ingredients:
A box of lemon cake mix
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.
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.
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.
Enjoy these easy-to-make cookies this summer!
Lemon Cool Whip Cookies
- 1 box lemon cake mix
- 2 cups frozen whipped topping thawed
- 1 large egg
- 1/2 cup powdered sugar
- 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 10 minutes, or until barely brown.
- Remove the cookies from the cookie sheet to a cooling rack and allow them to cool. Makes 4 dozen.