Lemon Cool Whip Cookies Recipe
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.
- 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
Find it online: https://busyrecipe.com/lemon-cool-whip-cookies-recipe/