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A plate of round lemon cookies dusted with powdered sugar, with one cookie showing a bite taken out. More cookies and lemon slices are in the blurred background.

Cool Whip Lemon Cookies

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Cool Whip Lemon Cookies are a light, chewy cookie that’s quick to make and bursting with citrus flavor. Made with just four ingredients, including lemon cake mix and Cool Whip, this foolproof recipe is perfect for spring brunches, cookie swaps, or casual get-togethers. Try different cake mix flavors to customize for any occasion.
Course Dessert
Cuisine American
Diet Low Calorie, Vegetarian
Keyword chewy, citrus, easy, quick
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 20 cookies
Calories 111
Author Gina Dickson

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
    A white mixing bowl filled with creamy, whipped mixture and a light blue whisk resting inside on a white surface.
  • 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
    A white mixing bowl filled with creamy, pale yellow batter, with a white spatula resting inside, on a white surface.

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.
    A baking sheet lined with parchment paper holds 16 evenly spaced dollops of raw cookie dough. A metal cookie scoop with dough residue rests on the corner of the tray.
  • After baking, place the cookies on a cooling rack and dust with powdered sugar.
    1/2 cup powdered sugar
    Yellow cookies topped with powdered sugar are arranged on a black cooling rack. Below the rack, a small sifter with powdered sugar rests on a white dish, all set against a white background.

Notes

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!

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 17IU | Calcium: 52mg | Iron: 0.5mg
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