Lemon Cool Whip Cookies
These Lemon Cool Whip Cookies are soft, chewy, and bursting with bright lemon flavor! Made with just four ingredients, they’re the easiest cookies you’ll ever bake — perfect for spring and summer gatherings.
Ingredients
- 1 box lemon cake mix
- 1 8-ounce tub Cool Whip, thawed (regular, extra creamy, or store brand all work)
- 1 egg
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
- In a large bowl, combine lemon cake mix, Cool Whip, and egg. Stir well until a sticky dough forms — this will take a few minutes of stirring.
- Spread the powdered sugar onto a plate. Scoop 1-inch balls of dough using a cookie scoop or melon baller, and drop them onto the powdered sugar a few at a time. Roll to coat.
- Place sugar-coated dough balls onto the prepared cookie sheets, spacing them at least 1 ½ inches apart.
- Bake for 8-10 minutes, until the cookies are set.
- Cool on the cookie sheets for 5 minutes, then transfer to a wire rack to finish cooling.
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