LEMON COOL WHIP COOKIES

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I make these Lemon Cool Whip Cookies whenever I want a fast, bright cookie that feels like spring in your hand. They’re soft, pillowy, and impossibly easy — just a lemon cake mix, Cool Whip, an egg, and a few pantry staples. If you like quick Cool Whip desserts, you might also enjoy this pumpkin spice Cool Whip cookies recipe for another seasonally fun twist.

Why you’ll love this dish

These cookies hit the sweet spot between effortless and impressive. You get:

Speed: Mix, roll, bake — about 20–25 minutes total.
Minimal dishes: One bowl, one baking sheet.
Kid-friendly: Little hands can roll the dough in powdered sugar.
Bright lemon flavor without squeezing a ton of lemons — the cake mix and zest do the work.

“Perfectly soft, tangy, and delicate — everyone asked for seconds after the first batch.” — a quick weekend test from my kitchen

Make them for casual get-togethers, school bake sales, potlucks, or anytime you want something impressive with very little fuss. If you’re experimenting with Cool Whip in baked treats, check ideas for using it as a quick frosting alternative in other recipes like this Cool Whip frosting guide.

How this recipe comes together

Before you dive in, here’s a quick roadmap:

Combine the lemon cake mix, thawed Cool Whip, one egg, and lemon zest into a soft dough.
Form 1-inch balls, coat them thoroughly in powdered sugar.
Bake briefly until edges set — the centers stay tender.
Cool and enjoy.

This overview helps set expectations: the dough is soft and chill-ready, the bake time is short, and the powdered sugar look gives them the classic crinkle appearance.

Gather these items

What you’ll need:

15.25-ounce box lemon cake mix (store-bought)
8-ounce container Cool Whip, thawed (light will work, but full-fat yields richer texture)
1 large egg, room temperature
2 teaspoons lemon zest (from 1–2 small lemons)
2 cups powdered sugar (for rolling)

Notes and substitutions:

Gluten-free option: use a gluten-free lemon cake mix labeled for baking.
Dairy-free swap: there are dairy-free whipped toppings, but texture can vary — you may need to chill the dough longer.
If you don’t have fresh lemons, a teaspoon of good-quality lemon extract can replace the zest, but fresh zest adds bright acidity.

If you want other Cool Whip cookie ideas or candy-style recipes using whipped topping, check this collection of Cool Whip candy variations.

Step-by-step overview

Plate of Lemon Cool Whip Cookies with a lemon slice garnish

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
Mix the lemon cake mix, thawed Cool Whip, egg, and lemon zest in a large bowl until uniform. The dough will be soft but manageable.
Scoop or roll into 1-inch balls. Put the powdered sugar in a shallow bowl and roll each ball until fully coated.
Arrange cookies about 2 inches apart on the prepared sheet.
Bake 10–12 minutes, just until the edges set and the tops stop looking wet.
Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

This gives you a clear process before you follow the full directions below.

Step-by-step instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies don’t stick.
In a large bowl, combine the 15.25-ounce lemon cake mix, the 8-ounce thawed Cool Whip, 1 room-temperature large egg, and 2 teaspoons lemon zest. Mix with a spoon or hand mixer until evenly combined; the batter will be soft.
Use a small cookie scoop or wet hands to form 1-inch balls. Place the 2 cups of powdered sugar in a shallow bowl and roll each ball until completely coated. A double dip in sugar gives a prettier crinkle.
Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart to allow slight spreading.
Bake for 10–12 minutes, keeping an eye on them: the edges should look set while the center stays soft. Avoid overbaking to keep them tender.
Remove from oven and let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. Once cool, the interior will be soft and the exterior slightly crisp.

Best ways to enjoy it

Plate them on a simple white platter sprinkled with extra lemon zest for a fresh look.
Pair with afternoon tea or a chilled glass of sparkling lemonade for a bright, citrus-forward pairing.
Serve at baby showers, brunches, or alongside berry salads and light mascarpone for a dessert table.
For a pretty presentation, stack three cookies with a thin lemon curd swipe between layers.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 3 days. Layer parchment between cookies to avoid sticking.
Refrigerator: Keep up to 7 days, but bring to room temperature before serving for best texture.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature.
Reheating: Warm briefly in a 300°F oven for 3–4 minutes if you prefer them slightly soft-warm. Avoid microwave reheating — it can make them gummy.

Food safety note: These cookies contain a fully cooked egg baked into the dough; keep them refrigerated if you don’t plan to eat within a day or two.

Tricks for success

Use room-temperature egg: it incorporates better and yields a smoother dough.
Don’t overmix: once ingredients are combined, stop. Overworking can make cookies dense.
Chill briefly if your dough feels too sticky to handle — 10–15 minutes in the fridge firms it enough to roll.
For extra lemon punch, press a tiny dot of lemon curd into the cooled center of each cookie.
If your powdered sugar clumps, sift before rolling for an even coating.

For other tips and twists when working with Cool Whip in quick treats, see these additional cool-whip ideas like the alternate candy-style recipes in this Cool Whip candy collection.

Creative twists

Lemon-blueberry: Fold 1/3 cup finely chopped freeze-dried blueberries into the dough for bursts of berry flavor.
Lemon-poppy seed: Add 1 tablespoon poppy seeds to the batter for texture and a classic combo.
Lime version: Swap lemon cake mix and zest for lime for a tart, tropical lift.
Citrus glaze: Drizzle a thin glaze of powdered sugar mixed with lemon juice over cooled cookies for a glossy finish.
Vegan attempt: Use a vegan lemon cake mix and dairy-free whipped topping; expect a slightly different texture — chill the dough longer before baking.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 10–15 minutes. With baking and cooling, plan for 25–30 minutes.

Q: Can I make the dough ahead?
A: Yes — shape the dough into balls, freeze them on a sheet, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.

Q: Are these crunchy or soft?
A: They’re soft inside with a lightly set edge. Bake just until edges look firm to keep the tender center.

Q: Can I omit the powdered sugar?
A: The powdered sugar gives the signature crinkle look and a sweet exterior. You could roll them in sesame seeds or finely chopped nuts for a different texture, but flavor changes.

Q: Is the egg necessary?
A: The egg helps bind and gives lift. Skipping it will change texture; if you need egg-free, try an egg replacer tested for baking, but expect a softer, possibly wetter dough.

Conclusion

If you want a quick, bright cookie that’s easy to scale for a crowd, these Lemon Cool Whip Cookies are a winner; for an alternate inspiration, see a similar take at Lemon Cool Whip Cookies – Flavor Mosaic. For another popular version with simple steps and photos, check out the classic write-up at Lemon cool whip cookies – Lemon Crinkle Cookies. If you’re browsing variations or want more user-tested methods, this helpful post collects tips and tweaks at Lemon Cool Whip Cookies – Fake Ginger. Finally, for a family-friendly, tested recipe with serving ideas, take a look at Lemon Cool Whip Cookies – TidyMom®.