- VE
- LC
Lemon Cool Whip Cookies
These easy Lemon Cool Whip Cookies use just 4 ingredients and a box of cake mix. They bake up soft, chewy, and coated in powdered sugar.
Ingredients
Instructions
- Step 1
Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
- Step 2
In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Stop mixing when there are no visible traces of flour.
- Step 3
Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it's best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.
- Step 4
Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.
- Step 5
Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
- Step 6
Bake for 8-12 minutes in the preheated oven. The cookies should be very slightly golden around the edges. If they stick to the pan, they are not ready. Set the sheet pans on a wire rack and let the cookies cool completely.
Tips & Tricks
Per serving
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