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.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 18 serving

Calories: 159 kcal per serving

Ingredients

Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
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.
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.
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.
Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
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.