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Lemon Cool Whip Cookies

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These Lemon Cool Whip Cookies are soft, pillowy, and bursting with bright lemon flavor, making them a perfect quick treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 15.25 ounce lemon cake mix (store-bought)
  • 8 ounce Cool Whip, thawed light works, but full-fat yields richer texture
  • 1 large egg, room temperature Use a room-temperature egg for best results
  • 2 teaspoons lemon zest from 1–2 small lemons
Coating Ingredients
  • 2 cups powdered sugar for rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the lemon cake mix, thawed Cool Whip, egg, and lemon zest. Mix until uniform; the dough will be soft.
  3. Scoop or roll the dough into 1-inch balls and coat each ball thoroughly in powdered sugar.
  4. Space the coated balls about 2 inches apart on the prepared baking sheet.
Baking
  1. Bake for 10–12 minutes, just until the edges set and the tops stop looking wet.
  2. Let cookies rest on the sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1.5gSodium: 80mgSugar: 7g

Notes

Store in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator. Cookies may be frozen for up to 2 months.
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