Lemon Cool Whip Cookies {VIDEO}
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With the perfect mix of sweet and tart, Lemon Cool Whip Cookies taste just like spring in a cookie. It’s impossible to not enjoy the burst of lemon flavor from these light and soft-baked cookies! You only need 4 ingredients and your tastebuds won’t know what hit them.
Table of Contents
What Are Cool Whip Cookies
I’m sure you’ve heard of (and even made) classic cake mix cookies, where you combine a box cake mix with eggs and oil for a soft-baked cookie.
Cool Whip cookies use a box cake mix as well, but Cool Whip whipped topping replaces the oil, resulting in a softer cookie with a different texture. Cool Whip cookie dough is sticky, so the cookie dough balls are rolled in powdered sugar giving them a cracked crinkle cookie appearance when baked.
While Cool Whip and whipped cream are similar and both are used to top desserts like strawberry shortcake and pie, I’ve never tried whipped cream with this Cool Whip cookie recipe.
Why We Love Lemon Cool Whip Cookies
They say when life gives you lemons, you should make lemonade. That may be true… but I prefer to make lemon cool whip cookies! These buzz-worthy cookies are impossible to resist. When I make a batch of these at home, or serve them at a potluck or party, they disappear within minutes! This recipe is tried and true – I really don’t think I’ve ever met anyone who didn’t love these cookies.
These cake mix cookies are one of my favorites to make because it’s the best hack to guarantee delicious cookies every time.
With their light and fluffy texture, you’ll think these cookies came right from the sky. That tantalizing texture mixes seamlessly with the sweet and tangy flavors brought to you by the lemon and cool whip.
The best part about the whole recipe is that you can whip these out in under 30 minutes! Lemon cool whip cookies really are just as easy to make as they are to eat, because who says tasty cookies have to be complicated?
Lemon crinkle cookies are just one example of an incredibly tasty citrus recipe that you can enjoy by the pool or on Easter Sunday. With that being said… these cookies have definitely found their way into my Christmas cookie exchanges, too!
How To Make Cool Whip Cookies
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I have a great appreciation for the fancy and involved cookies, but sometimes I just want a quick and delicious cookie I can whip up at a minute’s notice. That’s why my last-minute cookie go-to is always Cool Whip cookies. You only need 4 ingredients and it takes under half an hour to whip up. It’s also so easy, your kids will love helping you out with it. Now that’s what I call a simple, stress-free dessert recipe!
You’ll Need:
- Lemon Cake Mix (with pudding in the mix)
- Cool Whip, thawed
- An Egg
- Powdered Sugar
(full printable recipe at the end of this post)
PREP: Preheat your oven to 350° F. Line a half sheet pan or cookie sheet with parchment paper or a silicone baking sheet.
MIX: While your oven is preheating, combine the dry cake mix and a beaten egg in a medium mixing bowl. The mixture should be pretty crumbly. Then, fold in the thawed Cool Whip until it’s well combined. At this point, the dough should be thick and sticky.
ROLL: Next, using a small cookie scoop (about 1.5 tablespoon scoop) drop the dough into a bowl of powdered sugar, and roll to coat. Place the dough balls onto the prepared cookie sheet about two inches apart.
BAKE & COOL: Bake the cookies in the preheated oven for 10-12 minutes, or until slightly set, and the tops are cracked. Let the baked cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool. That way, they cool long enough to maintain their shape.
Lemon Cool Whip Cookie Tips
Whether you’re a cookie expert or a newbie in the kitchen, we can all use a little help from time to time! Here are just a few tips that I always keep in mind to make sure my cookies come out perfect every time.
I like to use cake mix with pudding in the mix if it’s available. It was mentioned in the comments that some people add a small box of pudding mix to this recipe if the cake mix doesn’t have it. A regular cake mix works wonderfully.
I usually buy Cool Whip Lite or Fat-Free Cool Whip, so you can use any kind you prefer.
Before baking, try refrigerating the dough. This cookie dough is a little easier to handle if you refrigerate it for about an hour before dropping it in powdered sugar. This step isn’t required, but I’ve found it helps.
Use a cookie scoop! Since the cookie 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. This not only makes for easy handling but also ensures that all of your cookies will be the same size.
If you wet your hands with water before handling the sticky dough, it helps cut down on the dough sticking to your hands.
Line your sheet pan with parchment paper or a silicone baking mat. Not only will this help your cookies bake more evenly, it will also help make it easy to remove the cookies from the pan.
Don’t over-bake. When you remove cool whip cookies from the oven, they should look slightly under-baked. They will continue to bake on the cookie sheet for a couple more minutes.
Cool Whip Cookie Variations
If you really want to switch things up, try using a different cake mix and adding flavorings or food coloring! The possibilities are endless!
- Lemon Whippersnaps: add a teaspoon of lemon extract to this recipe for even more intense lemon flavor.
- Strawberry or Orange: I love using strawberry or orange cake mix instead of lemon from time to time. They’re all wonderfully fruity cookies that are perfect for summer and springtime! You could even add a teaspoon of almond extract.
- Chocolate Cookies: Use a chocolate cake mix ( devils food or dark fudge are favorites) and add a teaspoon of vanilla extract.
- Spiced Cookies: Use a spice cake mix and add a little cinnamon and nutmeg to the powdered sugar
- Red Velvet Cool Whip Cookies: Use red velvet cake mix.
- Christmas Cool Whip Cookies: Use a White or French Vanilla cake mix, with 1 teaspoon vanilla or almond extract and red, green and yellow gel food color.
- Forth of July Patriotic Cool Whip Cookies: Use a White or French Vanilla cake mix, with 1 teaspoon vanilla or almond extract and red and blue gel food color (the powdered sugar will be the white).
- Birthday Cake Cool Whip Cookies: Use a Funfetti cake mix, with 1 teaspoon of butter extract or vanilla extract.
Can I Use Whipped Cream Instead of Cool Whip For These Cookies?
While I have not tried whipped cream in Cool Whip Cookies, a reader has and left the following directions in the comments:
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>
Storage and Freezing
How Do You Store These Cookies? Cool Whip cookies do not need to be refrigerated. They should keep on the counter in an airtight container and are best if eaten within three days.
Can You Freeze Cool Whip Cookies? You sure can. Place the baked and completely cooled cookies in an airtight container, with wax paper (or parchment paper) between layers, and place in the freezer for up to 2 months. Thaw in the refrigerator for 24 hours and enjoy!!
It’s cookie season all year long at our house! The BEST Chocolate Chip Cookies, Peanut Butter Blow Out Cookies, or The Perfect Snickerdoodles are a few more delicious options.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Lemon Cool Whip Cookies
Enjoy the burst of lemon flavor from these light, fluffy soft baked Lemon Whippersnaps.
Ingredients
- 1 box Lemon* Cake Mix (preferably with pudding in the mix)
- 1 (8 ounce) container Cool Whip, completely thawed
- 1 large egg, beaten
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350° F and line a half sheet pan or cookie sheet with parchment paper or a silicone baking sheet.
- 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.
- Using a small cookie scoop (about 1.5 tablespoon scoop) drop the dough balls into a bowl of powdered sugar, and roll to coat. Place the dough balls onto the prepared cookie sheet about two inches apart.
- 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
*Try making these cookies using strawberry or orange cake mix for variety.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 63Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 108mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Originally posted in August 2010. UPDATED March 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
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Yum! These remind me of the Chocolate Crinkles that I make during the holidays. I love lemon, can’t wait to give these a try.
Gosh! These are so beautiful…and my mouth is totally watering! I LOVE lemon!
This looks like a perfect recipe for a bake sale, too!
I like starting off the week looking at COOKIES!!! Yum!
What a pretty and bright little cookie! Perfect for Hollywood to bring into work for her co-worker’s birthday. Thanks for posting Cheryl.
Gorgeous!!! I am not s huge lemon dessert fan… but you just might have converted me!
Be blessed!
Amanda
Thank you so much! They turned out just as pretty as they always do. So glad that you liked them!
These look amazing!!! I love lemon too… and these cookies seem really easy to make! can you use real whip cream rather than cool whip?
Yummm! sounds delish.
Teresa
These are SO SO yummy! I’ve had these before and LOVE them! Too bad I used that whipped topping in the s’mores pie because I’d make these right now, if I hadn’t! 😉
GORGEOUS pics.
These look so lemony and luscious – What a great recipe! I like that it uses a cake mix too.
oh yum! I do believe im drooling… off to the store for lemon cake mix!
Yowzer, these look delicious! I love lemon, so I’m sure they wouldn’t last long around here. Thanks for sharing.
I was just commenting to my friend Jen that I don’t even like lemon but I would make these cookies! They look amazing and so easy!!
Thanks for sharing.
Toni
That looks really good. I love lemon flavored anything!
Thanks for sharing.
Jennifer
Those cookies look so good! I love any dessert with lemon in it. It might not be safe for me to make them though. My husband isn’t a big fan of lemon so I would have to eat them ALL. LOL!
Looks delicious and easy to make as well.
Thanks for sharing!
Have a terrific Tuesday!
I love it!! What could be easier and lemon is my husband’s favourite. I can’t wait to make these, thank you for sharing!
WOW!!! these cookies look AWESOME!!! and sound so EASY!!! to make.
How simple and yummy!
I have the ingredients to make these right now. And that’s what I’m going to do!
Mine are taking a long time to get done what am I doing wrong?
Oh Cheryl, those look awesome. You inspire me every time I come over here!
made these today with my daughter-they were yummy and easy for her to do almost by herself!
Pingback: HollyN
I’m not a big fan of lemon cakes, but this one looks delicious to me. I made a similar cake with strawberries and it was fantastic. Maybe I’ll try this time with lemons instead of strawberries. Thanks for sharing!
these look fab, but i dont have access to cool whip where i live. could i use cream?
What the heck is cool whip?!?!?!!
it’s packaged (frozen) whipped topping
Is it possible to use whipped cream instead of cool whip?
My mom and I have made these for about 10 years now. They are deliciously soft.
Tip: Keep a very very careful eye on them. They turn to brown and burn very quickly. Also, put the dough in the fridge for an hour or so before rolling them in powdered sugar and they won’t be as sticky.
What size of box do you use for the lemon cake mix? Thanks!
Alicia and Cheryl,
I cannot thank you enough for this post!!
I grew up in a family of bakers. Both grandmothers had their specialties.
My maternal grandmother and I used to make these cookies EVERY time we visited her. Such fond memories are associated with them.
I’d had the recipe memorized for years. Then, as I grew up, and grandmother passed away, I forgot the recipe. No one in the family even remembers these but me! I thought the recipe lost, and was so disappointed.
Today, you’ve gifted me with a part of my history, my family I never thought I’d get back.
Thank you both so much! I can’t wait to share the recipe with my mother, aunts and cousins. Maybe THEN they’ll remember…(it might help if I send some of the cookies with the recipe, huh?)
Happy baking to you,
~ Scott in Vancouver, WA
You are very welcome! This is one of those recipes that was also passed around in my family and it always comes out for the bridal teas and baby showers because it’s such a pretty cookie. So glad that I could help!
I’ve made these multiple times. The flavor is delish, but the batter can be quite sticky. I found if I had a large flat bowl/pan with the powder sugar in it, I could use my small ice cream scoop to grab a ball of dough and drop it right it, roll it around and it was a lot less messy.
They look so good, I have to try them!
These look so yummy, I have to try them right away! Thanks for sharing!!
I love to see a recipe that is so simple, yet it gets you thinking … how did anyone ever think to add Cool Whip to cake mix to make a cookie. Very clever, indeed.
pinning right now… they look delicious!
These are amazing! I made them last night and got rave reviews 🙂
these are incredible! I’m pinning now!
Those look DELICIOUS! Would love to have you link to my party this weekend too!
..I tried these years ago, and they didn’t turn out very well..help!
My Cool-Whip was thawed..should it still be frozen??
I know…how could I not figure out a three ingredient
recipe!! I want to try again..they were so soft that they
pulled apart on the cookie sheet..loving lemon in Washington
State!!-ann
My grandmother made these when I was growing up….I use the same recipe but with a German chocolate cake mix and I add chocolate chips…my boys absolutely love this cookie…and at Christmas I tried it with a Spice cake and added cinnamon chips and chopped pecans then rolled them in powdered sugar and cinnamon mix then drizzled a powdered sugar and milk glaze over the top….very big hit!!.
Just made these and they are delicious! thank you for the easy and yummy recipe!
I just made these cookies and they are really yummy! thanks for the easy and delicious recipe!
Made these for my neighbor’s birthday today! SO yummy! Thanks for the recipe!
I’m making these now! The first batch just came out of the oven. They look sooooooo good!!!!
I want to make these, but I get so upset when I waste stuff, so I need to know one thing: is the cool whip supposed to be frozen or thawed? Can someone who has already made them please let me know?
thawed
you are pretty much a genius. that is all.
I had gotten this recipe from a group that I volunteer for. They send these cookies to our troops because they don’t melt and spoil when they are sent over to Afghanistan. Treats for Troops will be in this Oct. Issue of woman’s day magazine and I think she had mentioned the cookies. They are wonderful and taste delicious.
I am going to try these today! Super Excited!
I can say my grandmother made these almost every week when I was young. Having 10 kids and about 28 grandchildren and around 40 great grand children at the time she passed she would make huge batches up. I can still remember helping her Strawberry is the best. Great cheap quick snack that goes a long way. Just do not over cook you will enjoy throwing those outside as disk lol.
I make these cookies, but I use Whipped Topping, and they have to set in the Fridge for an hour. I have a recipe that calls for 2 boxes of Lemon Cake mix, 3 eggs and 8oz of whipped topping. Everyone requests these.
I have had these bookmarked to make for a while. I loved the bright cheery color. None of the grocery stores near me carried lemon cake mix. I found my cake mix (Duncan Hines) in Target. I did substitute topping for the cool whip. I am getting mixed reviews from my family about the cookies. I didn’t get the same bright yellow that you did. I also found them to be very caky rather than a fudgy textured cookie. I turned a few into cupcakes, and after tasting them I think I find the batter too sweet for me. Is there anything I did wrong that would make my cookies not be the same bright yellow or more of a cookie than a cake?
Seriously, use parchment paper. You will regret it if you don’t! My cookie sheets normally don’t give me problems but these lemon cookies did not like to come off the sheet. The cookies are great!