Go Back
–+ servings

Cool Whip® Cookies

OvenPotluckSummerSweet
Time :20 minutes
Yield :18 servings
Print
Share :
Add as Preferred Source on Google

The Scoop

Soft, lemony, and a little nostalgic in the best way. 
Soft, lemony, and a little nostalgic in the best way. 
These cookies come together with just a handful of ingredients, turning that cake mix that has been sitting on the shelf and some Cool Whip into fluffy, sugar-dusted bites with a bright citrus twist. They’re quick, cozy, and dangerously easy to eat straight off the tray.
Perfect for when you want something sweet without overthinking it. 
Hack it:
Recreate this recipe with vanilla or chocolate cake mix; anything goes!
Out of confectioner’s sugar? No problem, blend some granulated sugar in a high-speed blender and watch it turn into powder magically!
Chill the dough for 20–30 minutes if it feels too sticky to handle.
Leftovers:
You can freeze baked cookies for up to 2 months.
They stay soft, but a quick 5–10 second microwave brings them back to “fresh-baked” energy.
Crumble any leftover cookies and turn them into a delicious pie topping!

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.
×