Recipes

Lemon Burst Cake Mix Cookies

 

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.

Lemon burst cookies

Lemon Burst Cake Mix Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: about 3 dozen

Lemon Burst Cake Mix Cookies

Enjoy the burst of lemon flavor from these light and soft baked cookies.

Ingredients

  • 1 box Lemon* Cake Mix (with pudding in the mix)
  • 1- 8 oz container Cool Whip, completely thawed
  • 1 egg, beaten
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Preheat oven to 350°
  2. In a medium bowl combine dry cake mix, and beaten egg. Mixture will be crumbly. Fold in thawed Cool Whip until well combined. Dough will be thick and sticky.
  3. Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat.
  4. Place on cookie sheet lined with parchment paper or silicon baking sheet. Bake for 10- 12 minutes or until slightly set and tops are cracked. Cool on pan for 5 minutes then transfer to wire racks to cool.

Notes

Dough is a little easier to handle if you refrigerate about an hour before dropping in powdered sugar, but it's not required.

You don't want to make these cookies too big, the key is to keep them small.

Since the dough is sticky and to keep your cookie size small and consistent, try using a small cookie scoop to drop cookie dough into powdered sugar, for easier handling.

*Try making these cookies using strawberry or orange cake mix for variety.

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Lemon Burst cookies - TidyMom

You Might also enjoy these lemon recipes:

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Strawberry Lemonade

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Cheryl Sousan

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

165 Responses to “Lemon Burst Cake Mix Cookies”

  1. Shira posted on December 8, 2011 at 5:28 pm (#
    51
    )

    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!

  2. Kasey Laughlin posted on December 19, 2011 at 2:10 pm (#
    52
    )

    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!

  3. Kimberly McCombs posted on December 20, 2011 at 7:32 pm (#
    53
    )

    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!!

    • Bev H. replied on December 21st, 2011 at 8:55 pm

      I used parchment paper and they came out flat and gooey as well.

      • Ju replied on December 22nd, 2011 at 11:06 pm

        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.
        And I don’t think you should be using wax paper to bake anyway. :) I’ve heard they’re not meant for baking in the oven.
        I had a friend who had the same recipe except with 2 eggs and she said hers turned out fluffy like marshmallow.

        • Courtney replied on January 11th, 2012 at 3:50 pm

          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.

        • Tammy replied on February 17th, 2012 at 11:57 am

          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.

    • Cherie replied on January 16th, 2012 at 1:29 pm

      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!!

  4. CJWW posted on January 14, 2012 at 12:44 pm (#
    54
    )

    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.

  5. Julie posted on February 12, 2012 at 2:14 pm (#
    55
    )

    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?

  6. Lindsey posted on February 14, 2012 at 11:43 pm (#
    56
    )

    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!

    • TidyMom replied on February 15th, 2012 at 6:18 am

      Thanks for sharing your experience. But just so you know, you are not supposed to put Waxed paper in the oven

  7. pam posted on February 15, 2012 at 3:21 pm (#
    57
    )

    I know this is a older recipe, but hey is the cool whip frozen or thawed?

    • TidyMom replied on February 16th, 2012 at 11:54 am

      it should be thawed

  8. Victorria posted on February 20, 2012 at 9:43 pm (#
    58
    )

    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.

  9. LeMira posted on February 25, 2012 at 2:07 pm (#
    59
    )

    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.

  10. Robin posted on February 26, 2012 at 10:18 am (#
    60
    )

    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.

  11. Elizabeth posted on March 10, 2012 at 4:16 pm (#
    61
    )

    Does anyone know if the dough can be frozen and baked at a later date? Thanks!

  12. LJP posted on March 11, 2012 at 10:42 am (#
    62
    )

    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.

  13. Jill posted on March 26, 2012 at 8:05 pm (#
    63
    )

    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!

  14. Barbara Kelley posted on April 12, 2012 at 8:01 pm (#
    64
    )

    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!

  15. Tara E posted on April 14, 2012 at 2:13 pm (#
    65
    )

    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

  16. KP posted on May 13, 2012 at 12:39 pm (#
    66
    )

    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

  17. drevicmom posted on May 17, 2012 at 12:54 pm (#
    67
    )

    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! :)

  18. Marlana posted on May 31, 2012 at 8:03 pm (#
    68
    )

    I made these like the recipe, but added two eggs after reading the reviews. I also made them the 1 teaspoon size and they turned out GREAT!! I noticed that the larger ones were a little flatter, so size is the key to a fluffy cookie!! Good luck!

  19. Kari Q posted on June 8, 2012 at 6:42 pm (#
    69
    )

    This recipe came from a fiction book by JoAnne Fluke– at least that is where I first saw this recipe. She called them Lemon Whippersnappers. Her recipe specified that you bake them on a greased cookie sheet. Also measure out the cool whip exactly– it called for 2 cups(stating that the 8oz cool whip container has about 3 cups)—also whip the one egg with a fork before adding. Side note: I accidentally made them better one day–lol– I thought for sure the recipe called for one 8oz pckg of cream cheese when I was making them the third time–but after I got the book out again- it didn’t but it was too late–so I suggest you try them with the cream cheese–AMAZING, Light and fluffy–EVERYTIME!!!!! Coworkers say it is like eating a cloud! lol .. hope this helps!!!

    • Diane Karrick replied on August 8th, 2012 at 2:45 pm

      Did you use the cream cheese instead of cool whip or in addition to the cool whip?

  20. Judy B posted on June 18, 2012 at 8:13 am (#
    70
    )

    We made these cookies for Father’s Day and they were ALL GONE by the end of the day. Everyone LOVED them. It was so easy the kids could make them on their own (9 & 12 years old). Now we are going to try it with some other flavors too.

  21. ChelC posted on July 24, 2012 at 12:48 pm (#
    71
    )

    These cookies were AMAZING! I am not a crazy lemon fan but I like it enough….these blew my mind :)
    And a friend that loves lemon loved them too. I served them at a party and she took 6 home in a baggie!! I have been having 1 (or two!!) every night from the leftovers!! Thank you so much for this awesome recipe!!

    • TidyMom replied on July 24th, 2012 at 4:36 pm

      so happy to hear you enjoyed them!

  22. Esther's gramma posted on July 24, 2012 at 4:27 pm (#
    72
    )

    My d-i-l and gdtr are allergic to high fructose corn syrup which is a component of Cool Whip. So, instead of using the ready made stuff, I simply took 1 cup “whipping cream” and beat it until medium-stiff peaks held their shape. Then I dumped in the egg and cake mix (Duncan Hines doesn’t use corn syrup.) and beat until well blended. From there I followed the procedure in the original recipe.
    I didn’t sweeten the whipped cream, figured the cake mix was sweet enough. And the cookies came out like the picture. They have a “melt in your mouth” feel. :0>

    • TidyMom replied on July 24th, 2012 at 4:35 pm

      Oh that’s awesome!!! Thanks for the update!

  23. Cynthia S. posted on August 11, 2012 at 8:51 pm (#
    73
    )

    Sounds yummy! But is there a substitute for the whipped cream? We don’t eat it at all. Is it just for the moisture or for the fluffiness that you’d use it? Thanks!

  24. angelah posted on August 19, 2012 at 8:07 pm (#
    74
    )

    I’ve made these twice – once with lemon and once with red velvet – and they were a huge hit both times! I did notice that my first batch was a little flat, but I’m pretty sure it was because the cool whip wasn’t completely thawed. The second batch it was completely thawed and I beat the egg and cool whip together before adding the cake mix – perfection! Another tip – I used a #20 spring-loaded scoop. It’s the perfect size and helps deal with the stickiness. :)

    • Kim replied on August 21st, 2012 at 1:06 pm

      Thanks for the tips, I did it like you said and they turned out great, like little lemon clouds.

      I made them pretty small, I think I could have gotten 5 dozen if I’d scrapped the bowl down good.
      I wonder if a bit of lemon juice or lemon zest in the batter would enhance the lemony flavor without effecting the consistency.
      Definitely gonna try these again with different flavors.

      • Heather replied on August 25th, 2012 at 1:28 am

        My daughter & nephew made these last night and I had them add the juice from one lemon – although this was our first attempt in making them, nothing seemed to go “wrong” by adding the lemon juice: the cookies were still fluffy, had the taste of lemon, and the entire batch was eaten within an hour of being baked! Next time I think I’ll have them add some lemon zest as well – I LOVE lemons and always think lemon desserts don’t taste lemon-y enough, but these were probably the closest I’ve ever tasted.

  25. Becky posted on September 2, 2012 at 9:23 pm (#
    75
    )

    Love this light and fluffy recipe! I did 2 eggs and yellow cake mix and added lemon extract to taste!!! So good!

  26. Christina posted on November 1, 2012 at 12:00 am (#
    76
    )

    These are awesome! I tried the lemon first and my Mom saw me baking them and had serious doubts. But she sure was a believer when she tried them! They are so good. My friends loved them. They are so addictive. I’m trying strawberry this weekend for a pink themed party. :) Thanks for sharing!

  27. Ashley posted on December 1, 2012 at 2:47 am (#
    77
    )

    Best cookies ever! Changed cool whip to 1 1/2c. and added another egg and they were perfect!

  28. Cookie Lover2 posted on December 19, 2012 at 6:47 am (#
    78
    )

    I got this recipe from a friend, used a moist Duncan Hines chocolate cake mix and added a package of Andes Creme De Menthe baking chips and they turned out the most delicious Chocolate Mint Crinkle Cookies! Messy to make, but amazing!

  29. jana posted on March 31, 2013 at 2:20 pm (#
    79
    )

    I just made these for Easter with my daughter. They melt in your mouth. I used.2 eggs like you all suggested and foil w pam spray. You also must make them no more than a tspoon size (or all the same size) . Also they take about 18mins to bake, my first batch were not fully done but my second one came out terrific!. Just watch them until slightly brown. YUM!!!

  30. Deirdre posted on August 8, 2013 at 11:13 pm (#
    80
    )

    How many cookies does this recipe make?

  31. meg posted on November 8, 2013 at 3:12 pm (#
    81
    )

    I just made these (used 2 eggs per all the comments) and my only complaint is they are too good. I’ve got to hide them before I eat them all!

  32. Valerie posted on November 21, 2013 at 1:51 pm (#
    82
    )

    I tried these for a bake sale. They were a mess to work with. But they taste great. Very soft cookie. The recipe I had said nothing about adding pudding. Maybe that makes the difference. I might try them one more time with pudding but so far, except for the taste, this isn’t my favorite recipe.

  33. Bethany posted on December 7, 2013 at 11:06 am (#
    83
    )

    I used to make these with my Nana many years ago. The recipe (which I think is in my mom’s recipe box) came from the side of a Duncan Hines cake mix. We made strawberry cookies, but I love to use red velvet cake mix at Christmas or for Valentine’s Day.

  34. Dona posted on December 25, 2013 at 6:37 pm (#
    84
    )

    Tried these today, and they came out great! I used light cool whip (store brand), and added 1/8 tsp of lemon extract, beat the egg firsts hem added the cool whip, then the mix. They were light and fluffy. And I did cook them for an additional 3 minutes. Will try this again.

    • Dona replied on January 6th, 2014 at 1:31 pm

      I tried these again with red velvet cake mix. Were really good. They are a hit in my house.

  35. Shawna posted on February 25, 2014 at 6:24 pm (#
    85
    )

    how many calories is this recipe or per cookie?

  36. NLB2MRSNLP posted on April 6, 2014 at 7:06 pm (#
    86
    )

    Omg, these came out great! I used two eggs and lemon zest. Yum!

  37. Erinn posted on July 7, 2014 at 10:20 pm (#
    87
    )

    I failed making these with strawberry instead of lemon cake mix. They look like giant marshmellows and taste like tums…YUCK! I fail at baking.

  38. Laura posted on July 24, 2014 at 5:25 am (#
    88
    )

    The original recipe for this Lemon Cake Mix Cookie came from Duncan Hines. It uses 1 package Duncan Hines Lemon Supreme cake mix, 1/3 cup vegetable oil, 2 eggs, 1 Tbsp. lemon juice. Glaze: 1 cup powdered sugar, 2Tbsp. lemon juice, 1 tsp. lemon zest. Mix cake mix, oil, eggs, and 1 Tbsp. of lemon juice together. Dough will be very stiff. Drop dough on ungreased cookie sheet ( I use a Tablespoon) and bake at 350 degrees Fahrenheit for 12-14 minutes. Watch carefully; they brown quickly. Let cookies cool for 1 minute then top with glaze. Using a 1-Tablespoon measurement , I usually get 12-15 cookies. If you love lemon, you will LOVE these soft, chewy, intensely lemon cookies. Addicting!!

    • TidyMom replied on September 23rd, 2014 at 4:08 pm

      Thanks Laura, that’s a different recipe, but I’m sure yields a very similar cookie

  39. the4boysmom posted on September 3, 2014 at 10:36 pm (#
    89
    )

    I made these tonight, and they turned out perfect. I honestly hate making cookies. but will be making these again for sure. I used a Betty Crocker. super moist lemon cake mix with pudding in it, 1 egg, and 1 tub of fully thawed cool whip. I also used one of the small Pampered chef cookie scoops and it was perfect for the sticky dough. I dropped the scoop of dough into a small bowl of powdered sugar and rolled it. I used 1 parchment paper lined cookie sheet at a time in the oven to ensure uniform baking at 350 for exactly 12 minutes. Was quick, easy, and the cookies came out the perfect size. Thank you for a great easy cookie recipe.

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