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.
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.
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
- Preheat oven to 350°F and grease baking sheet or my preference is to use a non-stick mat
- In a mixing bowl combine egg, cake mix and whipped topping. Mix well.
- Place powdered sugar in a small bowl and drop dough by teaspoon into powdered sugar and coat well.
- Using the palm of your hand roll into a ball shape and place on baking sheet.
- Bake for 10 – 12 minutes until lightly golden brown.
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 Cookies
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
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What size cool whip and should they be refrigerated after they’ve been baked?
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!