If you’re looking for a dessert that’s light, refreshing, and super easy to whip up, the Lemon Cool Whip Cookies Recipe is a total winner. These cookies are a bright burst of lemony goodness with a soft, melt-in-your-mouth texture that’s perfect for spring and summer gatherings or anytime you want a sweet treat that doesn’t weigh you down.

What makes this recipe stand out for me is how the Cool Whip adds this delightfully airy touch that keeps the cookies soft and tender. I love pulling these out when friends drop by unexpectedly — they come together fast, and nobody can believe how tasty and fresh they are for how simple they are to make.

Ingredients You’ll Need

These ingredients work beautifully together to deliver that perfect balance of tangy lemon with sweet, fluffy texture. Plus, they’re really simple pantry staples and fresh add-ins that come together without any fuss.

Lemon cake mix: This is your base full of lemon flavor — using a box mix makes prepping a breeze.
Cool Whip: Adds the signature light, airy texture to these cookies; make sure it’s thawed for easy mixing.
Large egg: Helps bind everything together smoothly.
Lemon zest: This gives the cookies an extra zing of fresh lemon brightness; don’t skip it!
Powdered sugar: This is for rolling the dough balls in before baking, giving your cookies that lovely sweet coating.

Variations

I’m all for tweaking recipes based on what you’ve got or the mood you’re in. These Lemon Cool Whip Cookies Recipe variations are some ways I like to switch things up, but feel free to get creative and find your favorite combo.

Add poppy seeds: I tried adding a tablespoon of poppy seeds for some crunch and a subtle nutty flavor — it’s a lovely twist that boosts texture.
Use fresh lemon juice: Mixing in a teaspoon of fresh lemon juice ups the citrus punch if you really want that tart edge.
Gluten-free option: Swap the lemon cake mix for a gluten-free version, and you’re good to go without losing any flavor.
Make them dairy-free: Try using a dairy-free whipped topping in place of Cool Whip — I’ve done this for a friend with lactose intolerance, and it worked great!

How to Make Lemon Cool Whip Cookies Recipe

Step 1: Prepare Your Wet and Dry Ingredients

Start by letting your Cool Whip thaw completely in the fridge — this makes it easy to mix in smoothly without clumps. While it’s thawing, grab your lemon cake mix, lemon zest, and egg so they’re all ready. Make sure the egg is at room temperature; this helps everything combine evenly for softer cookies.

Step 2: Mix Together Your Cookie Dough

In a large bowl, combine the lemon cake mix, egg, lemon zest, and the thawed Cool Whip. I like to use a hand mixer to get this smooth and lump-free — if you don’t have one, a sturdy spoon and a bit of elbow grease work fine! You’re looking for a soft dough that holds together but isn’t sticky.

Step 3: Form and Coat Your Cookies

Preheat your oven to 350°F (175°C). Scoop out teaspoon-sized portions of dough and roll them gently into balls. Then, roll each ball into the powdered sugar until it’s fully coated — this sweet layer gives the cookies their signature crackled look as they bake.

Step 4: Bake to Perfection

Place your coated dough balls on an ungreased baking sheet with about 2 inches between cookies. Pop them in the oven for 10-12 minutes. One tip: Watch them closely near the end to avoid overbaking — they should be set around the edges but still soft in the middle.

How to Serve Lemon Cool Whip Cookies Recipe

A stack of seven round yellow cookies with cracked tops dusted with white powdered sugar sits centered on a simple white plate, showing their soft and slightly crumbly texture. The top cookie has a bite taken out, revealing a moist, bright yellow inside. In the background, a blurred white plate holds more cookies, and a small yellow citrus wedge is partially visible near the bottom right corner, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually dust extra powdered sugar on top just before serving for that elegant, wintry touch. Sometimes I’ll add a thin slice of candied lemon for a bit of zing and color — it makes the cookies look like they came from a fancy bakery!

Side Dishes

These cookies pair amazingly well with a cup of hot tea or iced lemonade — perfect for afternoon treats. If you want to make a dessert platter, adding fresh berries and a little bowl of whipped cream keeps things bright and fresh.

Creative Ways to Present

I love arranging these lemony bites in tiers on a pretty cake stand during summer parties. Another fun way I’ve served them is nestled in cupcake liners with a sprig of mint or a small edible flower for Instagram-worthy charm.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container at room temperature for up to 3 days. The cookies stay soft and fresh, and I find they even taste better the next day as the flavors meld together.

Freezing

Freezing these cookies works well if you want to prep ahead. I freeze baked cookies in a single layer on a tray first, then transfer them to a freezer bag. When you want to enjoy, just thaw at room temperature — they keep their soft texture wonderfully.

Reheating

To revive stored cookies, I pop them in the microwave for 10-15 seconds or warm them for a few minutes at 300°F in the oven. This brings back the softness and fresh-baked feeling without drying them out.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

You can try substituting homemade whipped cream, but Cool Whip has stabilizers that help maintain the dough’s structure. If you use fresh whipped cream, the dough might be a bit more delicate, so handle it gently and bake right after mixing.
How do I prevent the cookies from spreading too much?

Make sure your dough isn’t too warm before baking and avoid flattening the dough balls. Using powdered sugar for coating also helps set the cookie’s shape as it bakes, giving you those lovely soft yet structured cookies.
Can I double this Lemon Cool Whip Cookies Recipe?

Absolutely! I often double the recipe for bigger groups. Just be sure to mix everything evenly and give your dough a good stir — sometimes a stand mixer helps when handling larger batches.
What’s the best way to get extra lemon flavor?

Adding extra lemon zest and a splash of fresh lemon juice really boosts the citrus notes. Don’t overdo it though — the balance between sweet and tangy is what makes these cookies so delightful.
Can kids help make these cookies?

Definitely yes! This recipe is great for involving kids because the dough is easy to work with, and rolling dough balls in powdered sugar is like a fun little activity. Just supervise the oven use when baking.

Final Thoughts

This Lemon Cool Whip Cookies Recipe is one of those sweet finds that feels like a cozy insider secret. I love sharing it because it’s so approachable for bakers of all levels and delivers that soft, fluffy lemon flavor we all crave — perfect for everyday moments or special occasions. Give it a try; I’m confident it’ll become a go-to in your cookie repertoire just like mine!

Lemon Cool Whip Cookies Recipe

Print Recipe

★★★★★

4.4 from 579 reviews

Lemon Cool Whip Cookies are a delightfully soft and tangy treat made with lemon cake mix, Cool Whip, and lemon zest. These easy-to-make cookies combine the light, fluffy texture of whipped topping with a burst of citrus flavor, all sweetened with powdered sugar for a perfect balance of tart and sweet. Ideal for spring and summer gatherings or anytime you crave a refreshing lemon-flavored cookie.

Author: Emma
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

15.25 ounce box of lemon cake mix
2 cups powdered sugar

Wet Ingredients

8 ounce container Cool Whip, thawed
1 large egg, room temperature
2 tsp lemon zest

Instructions

Prepare the Dough: In a large mixing bowl, combine the lemon cake mix, Cool Whip, egg, and lemon zest. Use a hand mixer or stand mixer on medium speed to blend all ingredients together until a smooth, uniform dough forms. The dough will be soft but manageable.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough firm up, making it easier to handle and shape into cookies.
Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Shape and Coat the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball thoroughly in the powdered sugar until fully coated. Place the coated balls on the prepared baking sheets about 2 inches apart to allow for spreading.
Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until the edges are set but the centers are still soft. Avoid overbaking to keep the cookies tender and moist.
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies firm up without breaking apart.
Serve and Store: Once cooled, enjoy your Lemon Cool Whip Cookies immediately or store them in an airtight container at room temperature for up to 3 days for maximum freshness.

Notes

Make sure the Cool Whip is fully thawed before mixing to ensure even incorporation.
Room temperature egg helps with proper mixing and texture.
Do not overbake the cookies; they should be soft in the center when removed from the oven.
You can add a little extra lemon zest for a stronger lemon flavor if desired.
For a gluten-free version, use a gluten-free lemon cake mix.

Keywords: Lemon Cookies, Cool Whip Cookies, Lemon Dessert, Easy Lemon Recipe, Soft Cookies