Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, combine the lemon cake mix, thawed Cool Whip, egg, and lemon zest until uniform. The dough will be soft but manageable.

Scoop or roll the dough into 1-inch balls, then roll each ball in powdered sugar until fully coated.

Arrange the coated balls on the prepared baking sheet, spaced about 2 inches apart.

Bake for 10–12 minutes, just until the edges set and the tops stop looking wet.

Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.