Lemon Cake Mix Cookies with Cool Whip: A Delightful Twist
Make these simple and easy lemon cake mix cookies with cool whip. You only need a few ingredients and you will have refreshing lemon cookies quick and easy.
More lemon recipes: Aunt Jenny’s Lemon Bars, Lemon Curd Thumbprints, and Easy Lemon Cupcakes from Scratch.
Looking to add a zesty touch to your baking repertoire? Look no further than these Lemon Cake Mix Cookies with Cool Whip! With just a few simple ingredients and easy steps, you can whip up a batch of these delightful treats that are sure to impress. Whether you’re a seasoned baker or just starting out, this recipe promises a burst of lemony flavor in every bite.
Why You’ll Love These Lemon Cake Mix Cookies
Indulge in the joy of baking without the hassle. These Lemon Cool Whip Cookies are a breeze to make, making them perfect for busy days or last-minute cravings. With just three main ingredients – lemon cake mix, Cool Whip, and an egg – you’ll have delicious cookies ready in no time.
Not only is this cookie recipe quick to make, but they also offer a delightful combination of sweet and tangy lemon flavor. The lemon cake mix provides a refreshing citrus kick, while the Cool Whip adds a light and airy texture. Plus, the addition of powdered sugar gives these cookies a subtle sweetness that’s simply irresistible.
Ingredients
Be sure to have these four ingredients on hand if you plan to make cool whip lemon cake mix cookies:
- Lemon cake mix
- Cool Whip (thawed)
- Large Egg
- Powdered sugar (confectioners sugar)
How to Make Lemon Cool Whip Cookies
- Preheat your oven to 350°F and line baking sheet(s) with parchment paper.
- In a large bowl, mix together by hand or with a hand mixer the lemon cake mix, thawed Cool Whip, and egg until a sticky dough forms.
- Pour powdered sugar onto a plate. Use a medium cookie scoop to form 1-inch cookie dough balls, then roll them in powdered sugar.
- Place the coated dough balls on the prepared cookie sheets, leaving space between each cookie.
- Bake for 8-10 minutes until set.
- Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Variations
Switch up these lemon cake mix cookies with these simple tweaks to the recipe.
- Add lemon zest: Incorporate fresh lemon zest into the dough for an extra burst of fresh lemon flavor.
- Drizzle with glaze: Once the cookies are cooled, drizzle them with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Add toppings: Sprinkle the cookies with shredded coconut or chopped nuts for added texture and flavor.
- Mix-Ins: Mix in white chocolate chips or other chips for a different flavor to your delicious cookies.
Storing and Making Ahead
These Lemon Cool Whip Cookies can be stored at room temperature in an airtight container for up to five days. They also freeze well for up to three months. Simply place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking.
Common Questions About Lemon Cake Mix Cookies
Can I use a different flavor of cake mix?
Yes, feel free to experiment with different cake mix flavors for unique variations of these cookies. Try using strawberry or orange cake mix for a fun twist!
Can I substitute Cool Whip with homemade whipped cream?
While Cool Whip provides a convenient shortcut, you can substitute it with an equal amount of homemade whipped cream. Just make sure it’s stabilized to maintain the cookie’s texture.
How do I prevent the cookies from spreading too much?
Chilling the dough in the refrigerator for about 30 minutes before baking can help prevent excessive spreading. Additionally, make sure your oven is fully preheated to ensure even baking.
Lemon Cake Mix Cookies with Cool Whip
Ingredients
- 1 box lemon cake mix
- 1 8 ounce tub Cool Whip, thawed
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper; set aside.
- In a large bowl, combine the cake mix, Cool Whip, and egg. Stir well until a sticky dough forms; this will take a few minutes of stirring.
- Pour the powdered sugar out onto a plate. Use a cookie scoop or melon baller to create 1-inch balls of dough and drop them onto the plate of powdered sugar a few at a time. Roll the balls in the powdered sugar then place them on the prepared cookie sheets, leaving at least 1 ½ inches of space between each cookie dough ball. Repeat this process until all the dough is turned into balls and rolled in the powdered sugar.
- Bake the cookies at 350F for 8-10 minutes until set.
- Cool the cookies on the cookie sheets for 5 minutes, then transfer to a wire cooling rack to finish cooling.
Notes
The cookies keep well at room temperature for up to five days. They also freeze well for up to three months.
With their vibrant flavor and effortless preparation, Lemon Cool Whip Cookies are sure to become a staple in your baking repertoire. Whether you’re hosting a gathering or simply craving a sweet treat, these cookies are guaranteed to brighten any occasion. So go ahead, preheat that oven and get ready to indulge in a burst of lemony goodness!
More delicious desserts to try:
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I'm Emily and I share my ideas to celebrate and create over at The Benson Street.
