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Lemon Cool Whip Cookies
Lemon cake mix and cool whip cookies are a must-try if you love soft and chewy cookies! Switch this recipe up with different flavors and make it your own!
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 1 hour
Servings 42 cookies
Ingredients
- 1 8 oz container COOL WHIP Original Whipped Topping
- 2 eggs
- 1 15.5 oz package lemon cake mix
- 1/2 cup flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/3 cup powdered sugar
Instructions
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In large bowl, beat whipped topping and eggs until well combined. Stir in cake mix, flour, lemon juice, and lemon zest. Dough will be thick and very sticky. Chill for 1 to 2 hours to reduce stickiness.
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Preheat oven to 350 degrees Fahrenheit.
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Line a baking sheet with a silicon baking mat or parchment paper.
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Using a cookie scoop (or two spoons), drop teaspoons into a small bowl of powdered sugar. Roll to coat, avoiding touching the dough with your hands.
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Place on baking sheet.
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Bake for 10 to 12 minutes until lightly browned and tops are cracked.
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Let stand on the cookie sheet for two minutes before transferring to wire rack to cool completely.
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Store in air tight container
Recipe Notes
Can freeze by placing parchment paper between layers.