These Cool Whip Lemon Cookies are one of those sweet little gems I find myself coming back to when I want something light, quick, and sweet. They come together with just four simple ingredients, which makes them a lifesaver when you’re short on time but still want to serve something homemade and beautiful.
I’ve made these for everything from spring brunches to last-minute Bible study treats. The soft lemon flavor is so refreshing, and the powdered sugar coating creates that gorgeous sweet dusting on top that everyone loves.
Memaw’s Cool Whip Lemon Cookies Recipe
Many of you know I homeschooled our six kids, and one of the sweetest parts of that season was when my mom, after retiring, would come visit us once a week. She’d sit with the kids to help with writing, art, or whatever project we were working on. My kids loved that she would also bring a little treat along with her.
Last week, my daughter was sorting through some recipe cards she had tucked away after my mom passed. She called me, bubbling with excitement, because she had found it, the Lemon Cookie recipe that Memaw used to bring. Her favorite.
Of course, I had to bake a batch right away. And now I’m thrilled to share this simple, delicious lemon cookie recipe with you, too. It’s bright, easy, and full of sweet memories.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Lemon cake mix: You can use Pillsbury or Betty Crocker, but any standard 15.25-ounce box will work.
- Cool Whip (thawed): Use the original, not sugar-free or extra creamy, for the best results.
- Egg: One large egg. For tips on thawing, be sure to check out my post, Quick Ways To Thaw Cool Whip.
- Powdered sugar: This is used to dust the cookies after baking. You can also add a little lemon zest to the sugar for extra flavor.
How To Make Cool Whip Lemon Cookies
Mix the Batter
In a medium mixing bowl, stir together the Cool Whip, and egg until light and fluffy. Then add in the cake mix and stir just until combined. The dough will be soft and a little sticky; this is totally normal. No need to pull out the mixer; I use a sturdy spoon or spatula.
Tip: If the dough feels too soft to handle, pop it in the fridge for 15–20 minutes.
Form Cookies and Bake
Scoop the dough into small portions (I like using a small cookie scoop). Place the dough on a parchment-lined cookie sheet. Bake 8–10 minutes, checking at 8 minutes. (ovens vary with temperature) Remove cookies when edges are set but centers still look soft. Do not overbake; they’ll firm up as they cool.
Place baked cookies on a cooling rack and dust with powdered sugar.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use a gluten-free lemon cake mix and dairy-free whipped topping (like So Delicious CocoWhip) to make these GF/DF friendly.
Flavor Enhancements: Add a teaspoon of lemon zest to the dough for a stronger citrus punch.
Add-In Options: Fold in white chocolate chips, crushed freeze-dried raspberries, or shredded coconut for fun seasonal twists. Or check out my Peanut Butter Cake Mix Cookies, Easy Strawberry Cake Mix Cookies , or Christmas Cake Mix Cookies for more cake‑mix‑based treats.
Simple Substitutions: Swap the lemon cake mix with chocolate, red velvet, or even spice cake for an easy flavor change.
Tips for Recipe Success: Use a cookie scoop for evenly sized cookies. Chill the dough for easier scooping into round balls. Don’t overbake!
Storage and Reheating Instructions
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze in a zip-top bag or an airtight container for up to 3 months. Place wax paper between layers. I suggest not adding the powdered sugar until you thaw and are ready to serve.
- To thaw, let them sit at room temperature for 30 minutes. No need to reheat.
Hospitality Tips For Serving Cool Whip Lemon Cookies
Open your home after church, faith, and food belong together. – Intentional Hospitality
These lemon cookies are a joyful, inviting dessert, perfect for teaching children how hospitality can be simple, sweet, and spirit-led. Invite them into the kitchen to help, then encourage them to share the finished cookies with neighbors, church friends, or someone new. This is the kind of recipe that makes practicing biblical hospitality easy and meaningful, because what’s more welcoming than a plate of homemade cookies and a smile?
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Cool Whip Lemon Cookies
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Ingredients
- 15.25 ounces lemon cake mix, boxed
- 2 cups whipped topping, frozen , thawed, such as Cool Whip
- 1 large egg
- 1/2 cup powdered sugar, for sprinkling after baking
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly coat with nonstick cooking spray.
Mix the Dough
- In a medium mixing bowl, whisk together the Cool Whip and egg until well combined.2 cups whipped topping, 1 large egg
- Gently fold in the lemon cake mix and stir just until everything is combined. The dough will be soft and a bit sticky. Do not overmix. Tip: If the dough feels too sticky to scoop easily, go ahead and chill it in the fridge for 15 to 20 minutes.15.25 ounces lemon cake mix
Bake
- Scoop the dough into small portions (I like using a small cookie scoop). Place the dough on a parchment-lined cookie sheet 1 1/2 inches apart. Bake for 8–10 minutes, just until the edges are set. Be careful not to overbake.
- After baking, place the cookies on a cooling rack and dust with powdered sugar.1/2 cup powdered sugar
Gina’s Notes and Tips
Important Prep Tips Before Starting the Recipe:
- Room temperature matters: Let the Cool Whip thaw completely in the fridge so it mixes smoothly.
- Chill if sticky: If the dough feels too sticky to handle, chill it for 15–20 minutes before scooping into balls.
Common Mistakes and How to Avoid Them:
- Skipping the chill: The dough is sticky, so don’t skip chilling if it’s too soft to scoop cleanly.
- Overbaking: Take them out just when the edges are set. They should look soft in the center, they’ll firm up as they cool!
Your directions need to be corrected or explained.
First thing I noticed was that the cookies dough needed to be rolled in powdered sugar. When you read through the recipe under full directions there is no mention of this.
Second is the baking time the original says 7 minutes and do not over bake. The full directions say 8 to 10 minutes.
Third is that the video shows using a pastry bag and they are right next to each other. Full directions say to place 1 1/2 inches apart.
Easiest recipe I have ever mixed up just wish I didn’t have to guess which way to do this.
Joyce, Thank you so much for taking the time to share your feedback, it helps me make the recipe clearer and easier to follow. This lemon cookie recipe was one of my mom’s special treats she always made for the grandkids, so I wanted to be sure I got it just right before posting.
When I was testing it, I found the dough to be very sticky and hard to roll into balls. Instead of changing the ingredients (since I wanted to keep it exactly as she made it), I decided to sprinkle the powdered sugar on after baking instead of rolling before. Somewhere along the way I forgot to update my testing notes in the recipe card, which is why you saw those inconsistencies in the directions.
I’ll be updating the post right away to make sure everything matches. Thanks again for catching that and for helping me make this recipe even easier for others to enjoy.