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Cool Whip® Cookies are quick and cozy with a nostalgic lemon twist.
I remember the weekend before heading to college, my mom and I were knee-deep in packing chaos, surrounded by boxes labeled "dorm essentials" and "clothes, maybe." It was a mix of nerves and excitement, so naturally, we needed some sugar therapy. As I rummaged through our pantry, my eyes landed on a lemon cake mix. My mom chuckled, mentioning she'd always kept a container of Cool Whip handy, 'Just in case.' With a shared glance, we decided to whip up something sweet and easy. The zing of lemon with that fluffy Cool Whip brought a sense of nostalgia—and an unexpected reminder of home.
Ingredients
- 1 (8-ounce) container Cool Whip thawed
- 2 large eggs
- 1 (15.25-ounce) package lemon cake mix
- 1/3 cup confectioners' sugar
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease two 18x26-inch baking sheets.
- In a large bowl, add the Cool Whip and the eggs and, using an electric hand mixer, beat to combine.
- Add the lemon cake mix to the Cool Whip-egg mixture and mix until combined. The dough will be thick.
- In a shallow bowl, add the confectioners' sugar.
- Using a tablespoon, individually drop the dough into the confectioners' sugar and roll them to coat.
- Transfer the dusted dough balls to the prepared baking sheets.
- Bake until the edges of the cookies are golden, about 8 minutes.
- Allow the cookies to cool slightly.
- Serve.
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