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Plate of soft and chewy Lemon Cool Whip Cookies with powdered sugar dusting

Lemon Cool Whip Cookies

These cookies are soft, chewy, and bursting with fresh lemon flavor, making them a perfect quick dessert ready in no time.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz 1 tub of Cool Whip, thawed Ensure it's fully thawed.
  • 1 box 1 box lemon cake mix (15 to 16 oz)
  • 1 large 1 large egg
  • to taste Powdered sugar for rolling Have plenty for coating.
  • 1 teaspoon optional: lemon zest for extra zip Use for enhanced flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, stir together the thawed Cool Whip, the egg, and the lemon cake mix until it forms a thick, sticky dough.
  3. Put powdered sugar in a shallow bowl. Using a spoon or a small cookie scoop, drop portions of the sticky dough into the powdered sugar, rolling until fully coated.
  4. Place the dough balls on the baking sheet, leaving space between them.
  5. Bake for about 9 to 11 minutes, until the tops are set and crackly but the centers are still soft.
  6. Cool on the pan for 5 minutes before transferring to a rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 4 days. They can be refrigerated for up to 1 week or frozen for up to 2 months.