Lemon Cake Mix Cool Whip Cookies Recipe

These Lemon Cake Mix Cool Whip Cookies are light, fluffy and melt in your mouth. Made with just 4 ingredients, this is one easy dessert recipe that your family will want to make over and over again!

My husband loves anything lemon flavored.  I think his absolute favorite dessert is our Gooey Lemon Bars.

Sometimes he requests lemon bars over cake for his birthday!

I wanted to whip up a quick after school snack for the kids and surprise my husband with something lemony and sweet, and these Lemon Cake Mix Cool Whip Cookies fit the bill.

You could easily make these cookies with any other flavor of cake mix if lemon isn’t your thing. We have made these cookies using a strawberry cake mix for Valentine’s Day or a devil’s food cake mix if we were in the mood for something chocolatey and they have all been delicious.

How to Make Cake Mix Cool Whip Cookies:

You won’t believe how easy it is to make these cookies, but be sure to read the directions so you don’t have any problems.

This cookie dough is very sticky, so it does require some time in the refrigerator as well as using a spoon rather than your hands to handle the dough.

To make these easy cookies, you will need a cake mix, eggs, Cool Whip and some powdered sugar.
Using a hand or stand mixer, beat together Cool Whip and eggs until smooth.

Add the cake mix and beat until well combined then place the bowl of dough in the fridge for 30 minutes.

Take the dough out of the refrigerator and drop the cookie dough by teaspoons (or using a small cookie scoop) into a bowl containing the powdered sugar.

Coat the dough in powdered sugar using a spoon until it is completely covered, then you can use your hands to roll it into a ball.

These cookies do flatten out quite a bit, so be sure to keep the balls of cookie dough around the size of a teaspoon.

Place cookie dough on a baking sheet that has been sprayed generously with nonstick cooking spray or lined with a silicone baking mat.

Bake at 350 degrees for 9-11 minutes, or until the edges are slightly golden brown.


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Serves: 36

Lemon Cake Mix Cool Whip Cookies Recipe

Light and fluffy lemon cookies made using a cake mix and frozen whipped topping.

35 minPrep Time

11 minCook Time

46 minTotal Time

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  • 1 (8 ounce) container frozen Cool Whip (thawed)
  • 2 eggs
  • 1 (18.25 ounce) package lemon cake mix
  • 1/3 cup powdered sugar


  1. Preheat oven to 350 degrees F.
  2. Spray a baking sheet with nonstick cooking spray or line with a silicone baking mat; set aside.
  3. In a large mixing bowl, beat together Cool Whip and eggs.
  4. Add the cake mix and mix until combined. The dough will be extremely sticky.
  5. Refrigerate for 30 minutes.
  6. Drop cookie dough by teaspoons into a bowl containing the powdered sugar and roll to coat.
  7. Once the dough is completely coated in powdered sugar, it will be easier to roll into a ball.
  8. Place cookie dough on prepared baking sheet and bake for 9-11 minutes, or until the edges are slightly golden brown.


These cookies will flatten out, so be sure to keep each ball of cookie dough to around the size of one teaspoon.



154 cal


8 g


8 g


7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


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36 Responses to “Lemon Cake Mix Cool Whip Cookies Recipe”

  1. I made these.. And they are wonderful! Everyone loved them!

    The dough was very sticky! I took a plastic cup and put the powdered sugar in it.. Spooned the dough into the cup & then rotated the cup around so the dough would form inside the cup while getting coated with powdered sugar.

    They were yummy!
  2. bestmassey
    Okay so I'm aging myself here but I had to let you know that my grandmother used to make these back in the 70's YIKES~~~~ anyway she called them "lemon whippersnappers" and I have been making them FoReVeR!!! You can use ANY cake mix (I did the pink cherry cake mix one time and the girlie girls loved them)By the way, your treats make me fat just looking at them!!!I will be making some of your yummies for a bake sale this weekend!!
  3. These are so good, but I had a terrible time scraping them off the cookie sheet! I tried a greased cookie sheet, parchment paper, a silpat-type mat, an ungreased airbake cookie sheet, scraping them off immediately, waiting a few minutes after they came out of the oven...and I still feel like I had to chisel them off! What am I doing wrong?
  4. Six Sisters
    Just reading over the comments many have said they only use one egg and then freeze the dough. Don't know if that would help. One even said her recipe is similar but no eggs. It was a hard dough to work with, but we aren't sure why you are having such a problem with them sticking to the pan so badly. Sounds like you have tried everything. So sorry!

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