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Home » Recipes » Desserts » Cookies » Lemon Cake Cookies

Lemon Cake Cookies

February 5, 2020 by Jennifer @ Plowing Through Life 2 Comments

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These Lemon Cake Cookies are super easy and super delicious!

Made with only 4 easy ingredients of lemon cake mix, Cool Whip, an egg and powdered sugar, this cookie recipe can be ready in just 15 minutes.

Stack of lemon cookies made from cake mix

If you enjoy this recipe you may also like our Farmhouse Lemon Bars, Strawberry Lemonade Pie or Lemon-Raspberry Bars.

Lemon Cake Mix Cookies

Part cake and part cookie, the chewy lemon-flavored cake mix cookies hit the spot when you are craving a warm cookie with bright flavors.

When you need a treat that only takes 5 minutes to whip up and a few minutes to bake I love these cake mix cookies or Peanut Butter Cookies with a Chocolate Kiss or 5 Ingredient Chocolate Peanut Butter Bars.

Perfect to treat your family to a quick dessert, after school snack or baking something special for surprise guests, these lemon cookies made with cake mix are memorable.

The hardest part of this recipe is defrosting the Cool Whip so that it mixes in well with the other two ingredients, cake mix and an egg. Stated another way this recipe is really easy!

Make scoops with the dough and drop into confectioners sugar for a pretty white coating that cracks as they bake just like crinkle cookies. The dough is a bit tacky so we use two forks to roll the dough around in the powdered sugar and then shape with our hands.

Also called Cool Whip Cookies and Lemon Whippersnaps, a friend from church gave me this recipe in a big binder of her best recipes. Also in that binder is Crock Pot Peanut Clusters, Best Sour Cream Cookies, and Chocolate Hermits.

Lemon cookies made with cake mix on a cooling rack

Tips for Making Lemon Cake Mix Cookies

  • Defrost Cool Whip or frozen whipped topping in the refrigerator at least 4 hours before making the recipe
  • Defrosting whipped topping on the counter or in the microwave is unpredictable and may negatively affect the texture of the cookies
  • Lemon cake mix can be substituted for any flavor of cake mix
  • Cookie dough becomes easier to work with after being coated with confectioners sugar
  • Be sure not to over bake the cookies!

How to Make Lemon Cookies From Cake Mix

  1. Preheat oven to 350°F and grease baking sheet or my preference is to use a non-stick mat
  2. In a mixing bowl combine egg, cake mix and whipped topping. Mix well.
  3. Place powdered sugar in a small bowl and drop dough by teaspoon into powdered sugar and coat well.
  4. Using the palm of your hand roll into a ball shape and place on baking sheet.
  5. Bake for 10 – 12 minutes until lightly golden brown.
Lemon cake mix cookie broken in half and stacked up

OTHER EASY COOKIE RECIPE IDEAS

  • Best No-Bake Peanut Butter Cookies
  • Almond Bark Specials
  • M&M Oatmeal Cookie Bar
  • Pay Day Crunch
  • Easy Cowboy Cookie Bars
Lemon Cake Mix Cookies rolled in confectioners sugar on cooling rack

Lemon Cake Cookies

These lemon cake cookies are super easy and super delicious!
Made with only 4 easy ingredients of lemon cake mix, Cool Whip, an egg and powdered sugar, this recipe can be ready in just 15 minutes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Lemon Cake Cookies
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 24 cookies
Calories: 106kcal
Author: Jennifer @ Plowing Through Life

Ingredients

  • 1 box Lemon Cake Mix about 17 ounces
  • 8 ounces Cool Whip thawed
  • 1 egg beaten
  • 1/2 cup powdered sugar

Instructions

  • Preheat oven to 350°F and grease baking sheet or cover with a non-stick mat
  • Combine egg, cake mix and Cool Whip in a mixing bowl.
  • Stir until well mixed.
  • Drop by teaspoon into powdered sugar and coat well. Using the palm of your hand roll into a ball shape.
  • Bake for 10 – 12 minutes until lightly golden brown.

Notes

  • Defrost Cool Whip or frozen whipped topping in the refrigerator at least 4 hours before making the recipe
  • Defrosting whipped topping on the counter or in the microwave is unpredictable and may negatively affect the texture of the cookies
  • Lemon cake mix can be substituted for any flavor of cake mix
  • Cookie dough becomes easier to work with after being coated with confectioners sugar
  • Be sure not to over bake the cookies!

Equipment

Baking Sheet
Baking Mat
Silicone Spatula

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Nutrition

Calories: 106kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 166mg | Potassium: 23mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Calcium: 57mg | Iron: 1mg
Tried this recipe?Follow me@PlowingThroughLife and mention #PlowingThroughLife!

Related

Filed Under: Cookies, Desserts

Previous Post: « Farmhouse Slow Cooker Pulled Pork
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Reader Interactions

Comments

  1. Laura Oas

    November 4, 2020 at 7:02 pm

    What size cool whip and should they be refrigerated after they’ve been baked?

    Reply
    • Jennifer @ Plowing Through Life

      November 4, 2020 at 10:43 pm

      Great question! An 8 ounce container of cool whip (I made better notes in the recipe card) and you can refrigerate to increase shelf life, but you don’t have to. Hope you enjoy!

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I want to make life easier by creating simple dinner recipes for my family and yours. Read More…

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