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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.
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.
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.
This recipe has just 4 ingredients:
And the powdered sugar is just for rolling the cookie dough in, so really, these are just a 3-ingredient cookie.
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.**
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!
We store our cookies at room temperature in an airtight container.
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.
Cool whip lemon cookies Added 1 teaspoon each of lemon and vanilla extracts.
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!
We’ve done this with green added and called them “Grinch Cookies” for Christmas. 🙂
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?
Just finished baking the cookies. The cookies turn out great. Thanks for sharing the recipe.
Such a simple, fresh summer recipe. Its wonderful to keep things simple in the summer.
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!
I’m making these with strawberry and lemon cake mixes together for summer strawberry lemonade cookies!
I made butter pecan cake mix with butterscotch chips. Amazing!!
I make these with a strawberry cake mix and and mini chocolate chips. Gone before I know it.
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 just made these and was hugely disappointed – followed the recipe using 2 cups of cool whip, definitely not enough. The dough was very stiff and dry. The cookies did not spread at all and didn’t taste good either
These are delicious! I did the lemon ones, and I added a little ginger to the cake mix and it was amazing. I also bought a devil’s food cake mix and added a little orange zest. Yummy 😋
Hi! I’ve always loved making cookies very similar to these-with cake mix and cool whip- and they always turn out great! But my problem is they always flatten as soon as I take them out of the oven. I don’t know if it was the recipes I’ve been using or if this one is different, but do you have any tips to keep the cookies tall and fluffy?
Can make these with a gluten free cake mix?
Some the gf mixes are just one layer. Does it matter?