Enjoy the burst of lemon flavor from these light and soft baked cookies. Lemon Burst cookies are made using a cake mix.
I had a nice response last week with the Funfetti Cake Mix Cookies we made.
One of my fabulous readers, Alicia of Home with the Hollands shared another cake mix cookies recipe with me in the comments. It’s just as easy and involves a lemon cake mix and cool whip.
I’m a HUGE fan of lemon, and Heather wanted a special treat to take into work for a co-worker’s birthday ……… easy and delicious was all I had time for.
Enjoy the burst of lemon flavor from these light and soft baked cookies.
Ingredients
- 1 box Lemon Cake Mix*
- 1- 8 oz container Cool Whip
- 1 egg
- 1/3 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°
- In medium bowl, beat cool whip, egg and cake mix until well blended. Dough will be thick and sticky.
- Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
- Place on parchment lined cookie sheet and bake for 10- 12 minutes
Notes
*Try these using strawberry or orange cake mix for variety.
You Might also enjoy these lemon recipes:
Lemon Curd Filled Cupcakes with Lemon Buttercream
Lemon Recipe Round Up- 16 recipes from top food bloggers
About TidyMom
I baked these a couple weeks ago for a family get together and they were so fast and easy to make. I got several compliments! These cookies are good and they get eaten fast!
Thanks for this! Can’t wait to try it! Do you know if I can trade the egg for applesauce?? My son is allergic to eggs, but these sound delicious and wanted to see what you thought. THanks!
I made these cookies and they didn’t turn out at all
They are flat as a board, what did I do wrong? I used wax paper instead of parchment. Would that screw it up? They are super ooey gooey as well? I baked 12 minutes since they didn’t look done. Please help!!
I used parchment paper and they came out flat and gooey as well.
I used parchment paper and mine turned out very flat and chewy. After they cooled they are more like lemon chews than cookies… I’m not really of a mind to try it again either.
I’ve heard they’re not meant for baking in the oven.
And I don’t think you should be using wax paper to bake anyway.
I had a friend who had the same recipe except with 2 eggs and she said hers turned out fluffy like marshmallow.
mine were flat… GREAT flavor, but flat. I also baked mine 12-13 min. I will try again with 2 eggs and see. I do know my coolwhip was nearly frozen in middle… thought that might have been an issue.
Just a very important fyi: Parchment paper is not the same as wax paper. It would be a very bad idea to ever cook with wax paper. Sorry to hear your cookies didn’t turn out well. I used to make these years ago…and true, some batches are better than others.
I have been making these cookies for years at Christmas. I originally got the recipe from Taste of Home ~ Lemon Snowflake cookies. That recipe calls for lemon cake mix with pudding. My cookies have never failed! My sister makes them as well. This year, she forgot to get the cake mix with pudding and hers were a flop. I think the pudding makes a difference. If I can’t find cake mix with pudding, I add a small box of lemon pudding to yellow cake mix. These cookies are a hit every time I make them!!
I just made these and they are amazing!!! After reading commets posted before about maybe needing one more egg because they were to flat, I went ahead and made them with the 2 eggs and they turned out light and fluffy they are great and I WILL be making these again.
Do you know if they need to be refrigerated after baking? Also, If I sent them in a package overseas, would they hold up well?
I made these today and although inured nly the ingredients it said to (box of cake, container of cool whip, and 1 egg) mine did come out flat after baking for 11 minutes. I used wax paper and it seemed to be sticking to the cookies and I put them in the fridge a few minutes before attempting to take them off again! The flavor was awesome and i love the crackling effect from the powdered sugar! P.s. Be sure to have A LOt of powdered sugar available to make these cuz without it you will have a sticky mess! I made about 20 decent sized cookies! I will make these again and am curious too see how the 2egg approach will go!
Thanks for sharing your experience. But just so you know, you are not supposed to put Waxed paper in the oven
I know this is a older recipe, but hey is the cool whip frozen or thawed?
it should be thawed
Made these tonight as described and they turned out great! Am taking them into the office to share with everyone tomorrow. The trick is to not make them too big. When it says teaspoon, keep to the teaspoon size — if it’s too big of a spoonful then the cake doesn’t cook thru in 12 minutes.
I used a silicon baking sheet instead of parchment, and mine turned out great, even with one egg! The cookies are soft coming out of the oven, but once they cool — YUM! Thanks for this great recipe.
I suspect some of the problem with flat cookies is because some cake mixes are larger than others. Try one of the 18+ oz mixes as opposed to the brand that is around 15 oz.
Does anyone know if the dough can be frozen and baked at a later date? Thanks!
I have made these a couple of times. Once with chocolate cake mix and once with spice cake mix Both times they were a huge hit. Today I am trying red velvet.
This receipt definitely works well if you use the “super moist” cake mix with the pudding mixed into it. Even my batch that burnt a little turned out tasting great!
Tidy Mom:
I just posted your wonderful Lemon Burst Cookies on my blog (http://barbaragarneaukelley.com/2012/04/13/whip-it-upfast/.) I made them today. Delish!
I used the Strawberry cake mix rather than Lemon and I used 2 eggs rather than 1 . It was PERFECT!! I was nervous trying them. I didn’t use parchment or wax paper. I just used a teflon cookie sheet with a light coat of cooking spray. Light, fluffy and tasty
I’m dumbfounded at all the people cooking with waxed paper!!! LOL! It’s WAXED! Meaning, it’s actually COATED WITH WAX!! Wax melts in heat! How do people not know this stuff? It’s complete and utter common sense! o.O
I have made these several times and I always end up baking them for about 20 minutes. The 10-12 minutes must be for little tiny cookies…not the teaspoon sized ones as recommended! They are SO yummy though! Just not sure what the perfect baking time is…either really raw or very tough…there has to be a just right!