Description
These Cool Whip Cookies are quick, soft, and delicious! Made with lemon cake mix, Cool Whip, and powdered sugar, they’re perfect for any occasion.
Ingredients
Scale
- 1 box lemon cake mix (15.25 oz)
- 2 cups frozen whipped topping (thawed)
- 1 large egg
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.
- Mix the ingredients: In a medium bowl, combine the lemon cake mix, thawed whipped topping, and egg. Stir until the dough is smooth and well-combined. The dough will be sticky.
- Prepare the powdered sugar: Place the powdered sugar in a small bowl.
- Shape the cookies: Use a small spoon or cookie scoop to drop teaspoon-sized portions of dough into the powdered sugar. Roll the dough in the sugar until fully coated, then shape into balls.
- Arrange on the baking sheet: Place the dough balls on the prepared baking sheet, spacing them about 1.5 inches apart.
- Bake: Bake in the preheated oven for 8–10 minutes. Remove the cookies from the oven when they are set but not browned.
- Cool the cookies: Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire cooling rack to cool completely.
- Serve and enjoy!
Notes
- Makes about 20 cookies (2.5 inches in diameter).
- Because the cake mix has so much flavor, there’s no need for extra vanilla extract.
- If the dough is too sticky to handle, chill it in the refrigerator for 15–20 minutes before shaping.
- The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Nutritional values may vary depending on the brands of ingredients used.
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg