Irresistible 4-Ingredient Lemon Cool Whip Cookies: Your New Go-To Easy Dessert
Discover the magic of incredibly soft, chewy, and bursting-with-flavor lemon Cool Whip cookies! This incredibly simple recipe requires just four basic ingredients – cake mix, Cool Whip, powdered sugar, and an egg – making it an absolute dream for busy bakers or anyone craving a quick, delightful treat. If you’re looking for a dessert that’s both effortless to prepare and delivers on taste and texture, these lemon crinkle cookies are about to become your new obsession.
These delightful cookies are more than just a quick fix; they’re a versatile crowd-pleaser perfect for any occasion, from casual family gatherings to festive holiday celebrations. Their vibrant lemon tang and unique soft-baked texture make them stand out. With minimal prep time and a straightforward process, you’ll be able to whip up a batch of these delicious cookies in practically no time at all. Get ready to impress your taste buds and your guests with this fantastic, easy-to-follow recipe!
The Secret to Ultimate Softness: Cool Whip
The not-so-secret ingredient in this recipe, Cool Whip, is truly transformative. It’s the key to achieving incredibly soft, light, and wonderfully chewy cookies that maintain their delightful texture for days after baking. Unlike traditional butter-based cookies, the whipped topping introduces a unique moistness and aeration that prevents the cookies from drying out, ensuring every bite is as fresh and satisfying as the first. This means you can bake a batch ahead of time without worrying about them turning stale.
Achieving the Perfect Crinkle Cookie Look
Before these cookies hit the oven, the sticky dough balls are generously rolled in a blanket of powdered sugar. This simple step is what creates those beautiful, characteristic crinkles on the surface of the cookies as they bake and expand. The powdered sugar coating not only provides a lovely visual appeal, reminiscent of delicate snow-dusted treats, but it also adds an extra layer of sweetness and a pleasant, slightly crisp exterior that perfectly complements the soft, lemon-infused interior. The result is a tasty cookie that’s as delightful to look at as it is to eat, making them ideal for holiday cookie platters, dessert tables, or just a charming homemade treat.
Perfect for Any Occasion
These lemon crinkle cookies are incredibly versatile and fitting for a wide range of celebrations. Their bright flavor and cheerful appearance make them a fantastic choice for spring holidays like Easter and Mother’s Day, bringing a burst of sunshine to your table. They’re equally wonderful for birthday parties, baby showers, or simply as a “just because” treat to brighten any ordinary day. Their ease of preparation also means you can whip them up last-minute for unexpected guests or spontaneous cravings.
Looking for more easy cake mix recipes to simplify your baking? Be sure to try my 3-ingredient cherry dump cake for another quick and delicious dessert!
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Why You’ll Adore These Lemon Cool Whip Cookies
- Effortlessly Easy: This lemon cool whip cookie recipe is incredibly straightforward, perfect for beginner bakers and seasoned pros alike. With just four ingredients and minimal steps, you’ll have delicious cookies in no time.
- Irresistibly Delicious Lemon Flavor: Each bite offers a delightful burst of sweet and tangy lemon, creating a perfectly balanced and refreshing sweet treat. The bright citrus notes are uplifting and incredibly satisfying.
- Minimal Ingredients: You only need 4 simple ingredients to create these amazing lemon cake mix cookies, making them a budget-friendly and convenient option for any dessert craving.
- Perfectly Soft and Chewy Texture: Thanks to the Cool Whip, these cookies achieve an unparalleled softness and chewiness that stays fresh for days. No more stale, hard cookies!
- Beautiful Crinkle Effect: The powdered sugar coating creates a stunning “crinkle” appearance, adding a touch of elegance that makes them look more complex than they are.
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Ingredients You’ll Need
- Lemon Cake Mix: You’ll need one standard 15.25-ounce box of dry lemon cake mix. This serves as the base of our cookies, infusing them with a vibrant lemon flavor and providing structure. Look for it in the baking aisle of your grocery store.
- Cool Whip: One 8-ounce tub of Cool Whip Original Whipped Topping is essential. Make sure it is completely thawed before you start mixing; this is crucial for the dough’s consistency and the cookies’ signature soft texture. You’ll typically find Cool Whip in the freezer aisle near other frozen desserts.
- Egg: Just one large egg is needed. Eggs add moisture, help bind the ingredients together, and contribute to the rich flavor and structure of the cookies.
- Powdered Sugar: Also known as confectioners’ sugar or icing sugar, this is used for rolling the cookie dough before baking to create the beautiful crinkle effect. About ¾ cup should be plenty.
See the recipe card below for exact quantities and detailed measurements.
Step-by-Step Instructions
Get ready to bake a batch of these irresistible lemon Cool Whip cookies! Follow these simple steps for perfect results every time.
- Prepare Your Oven and Baking Sheets: Preheat your oven to 350ºF (175ºC). This ensures the oven is at the correct temperature for even baking. Line two large baking sheets with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze. Set them aside while you prepare the dough.
- Combine Wet and Dry Ingredients: In a large mixing bowl, add the entire box of dry lemon cake mix, the completely thawed Cool Whip, and the large egg. Using a sturdy wooden spoon or a silicone spatula, gently combine the ingredients. It’s important to ensure the Cool Whip is fully thawed to achieve the right dough consistency.
In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Note: the Cool Whip must be thawed!
Stop mixing when there are no visible traces of flour. Do NOT overmix.
- Form the Cookie Balls: Once combined, the dough will be quite sticky. Use a small cookie scoop (about 1-inch in diameter) or a heaping tablespoon to portion out the dough. You should get between 18-24 cookies from this recipe. If using a tablespoon, use another small spoon to help scrape the sticky dough out. Consistency in size ensures even baking.
Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it’s best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.
Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.
- Coat in Powdered Sugar: Pour the powdered sugar into a small, shallow bowl. Drop each cookie dough ball directly into the powdered sugar (avoid touching the sticky dough with your hands if possible). Gently roll the ball with a spoon to ensure it’s thoroughly coated on all sides. A thick, even coating is key to the best crinkle effect.
- Arrange on Baking Sheets: Carefully place the sugar-coated cookie dough balls onto the prepared baking sheets, leaving about 1 inch of space between each cookie. They will spread slightly during baking.
Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
Bake for 8-12 minutes in the preheated oven. The cookies should be slightly golden around the edges. Set the sheet pans on a wire rack and let the cookies cool completely.
- Bake Until Golden: Bake for 8-12 minutes in the preheated oven. Keep an eye on them – the cookies are done when their edges are very slightly golden and the centers look set but still soft. If they stick to the pan when you try to lift them, they likely need another minute or two. Avoid overbaking, as this can make them dry.
- Cool Completely: Once baked, remove the baking sheets from the oven and immediately transfer the cookies (still on the parchment paper or mat) to a wire rack. Let the cookies cool completely on the rack. This step is important for them to firm up properly and for the crinkles to set. Enjoy your perfectly soft and chewy lemon Cool Whip cookies!
Expert Tips for Success
- Thaw Cool Whip Properly: This is the most crucial tip! Ensure your Cool Whip is completely thawed to a creamy consistency. If it’s still frozen or partially frozen, the dough will be lumpy and difficult to work with, affecting the final cookie texture.
- Do Not Overmix: Once you’ve combined the cake mix, Cool Whip, and egg, mix only until no dry streaks of flour remain. Overmixing can develop the gluten in the cake mix, leading to tougher, less soft cookies.
- Use a Cookie Scoop: The dough is quite sticky, so a small cookie scoop (about 1-inch) is your best friend. It helps create uniform cookies and keeps your hands cleaner. If you don’t have one, use two spoons to scoop and drop.
- Generously Coat in Powdered Sugar: Don’t be shy with the powdered sugar. A thick, even coating is essential for achieving those beautiful crinkles. Roll the sticky dough balls until they are completely covered.
- Don’t Overbake: These cookies bake quickly. Keep a close eye on them and remove them from the oven when the edges are just barely golden and the centers look set but still feel soft. They will continue to set as they cool. Overbaked cookies will lose their signature soft and chewy texture.
- Cool Completely on a Wire Rack: Allow the cookies to cool completely on a wire rack. This helps them firm up and prevents them from becoming soggy from residual heat.
Easy Substitutions
This recipe is wonderfully adaptable, allowing you to customize it to your taste preferences or what you have on hand. Here are a few simple ways you can switch things up:
- Cake Mix Flavors: While lemon cake mix is fantastic, feel free to experiment with other flavors! Try chocolate cake mix for a rich, fudgy cookie; red velvet cake mix for a festive treat; strawberry cake mix for a fruity twist; or even spice cake mix for a cozy, autumnal vibe. Vanilla or Funfetti cake mixes also work beautifully for a classic cookie.
- Cool Whip Alternatives: If Cool Whip isn’t available or you prefer an alternative, you can technically use a stabilized homemade whipped cream (though it needs to be quite stiff) or whipped coconut cream for a dairy-free option. However, Cool Whip is specifically designed for stability and consistency in baking, so results may vary slightly with substitutes.
Delicious Variations to Try
Looking to put your own spin on these delightful cookies? These variations will help keep things interesting and cater to diverse tastes!
- Amplify the Lemon Flavor: For an even more intense lemon experience, add ½ teaspoon of pure lemon extract and 1 tablespoon of fresh lemon zest to the cookie dough when you’re mixing. This brightens the flavor considerably without altering the texture.
- Exciting Mix-Ins: Introduce new textures and flavors by stirring in your favorite mix-ins! White chocolate chips complement lemon beautifully, dried cranberries add a tart chewiness, or chopped nuts (like pecans or almonds) can provide a satisfying crunch. Sprinkles are also a fun addition, especially for birthdays or holidays.
- Add a Luscious Glaze: Once the cookies are completely cool, drizzle them with a simple lemon glaze. To make it, whisk together 1 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth. For a thicker, glossy finish, you can also try a more elaborate icing recipe like this glossy sugar cookie icing. The glaze adds an extra layer of sweetness and even more lemon zing!
- Holiday Themed: Add a few drops of food coloring to the dough for holiday-themed cookies, or use seasonal sprinkles for coating instead of (or in addition to) powdered sugar. Think red and green for Christmas, pastels for Easter, or orange and black for Halloween.
Essential Equipment for Baking
You won’t need any fancy gadgets for this recipe, just a few standard kitchen tools:
- Baking Sheet: Essential for baking your cookies evenly. Having two allows for continuous baking.
- Parchment Paper or Silicone Baking Mat: For non-stick baking and easy cleanup.
- Large Mixing Bowl: For combining your cookie dough ingredients easily.
- Silicone Spatula or wooden spoon: For mixing the sticky dough without overworking it.
- Wire Rack: Essential for cooling cookies evenly and preventing them from getting soggy.
- Small Cookie Scoop or tablespoon: For portioning out the sticky dough consistently.
Storage Instructions
Proper storage is key to keeping these delicious cookies fresh and enjoyable:
- Room Temperature: To maintain their soft and chewy texture, store the cooled cookies in an airtight container at room temperature. A zipper food storage bag or a sturdy storage container works perfectly. They will stay fresh for 3 to 4 days.
- Freezing for Longer Freshness: These cookies freeze beautifully, allowing you to enjoy them for up to two months.
- First, arrange the baked and completely cooled cookies in a single layer on a baking sheet.
- Freeze them for about 1-2 hours, or until they are firm. This prevents them from sticking together.
- Once firm, transfer the cookies to a freezer-safe container or a heavy-duty zipper storage bag. Layer them with parchment paper between layers to prevent sticking.
- Store in the freezer for up to two months.
- When you’re ready to enjoy them, simply take out the desired number of cookies and thaw them at room temperature for a few hours. They will be just as soft and flavorful as when they were freshly baked!
Frequently Asked Questions (FAQ)
Yes, absolutely! Adding fresh lemon juice (1-2 tablespoons) or finely grated lemon zest (1 tablespoon) will enhance the natural lemon flavor and add a delightful tart zing to your cookies, making them even more vibrant.
Cool Whip is a stabilized whipped topping, which contributes uniquely to the cookie’s texture and stability. While you could try using homemade whipped cream, it would need to be very stiffly whipped and results may vary. For best results and consistency, it’s recommended to stick with thawed Cool Whip as specified in the recipe.
Several factors can lead to flat cookies:
- Cool Whip not thawed properly: If it’s too cold, it won’t mix in evenly.
- Overmixing the dough: This develops the gluten, leading to less puffy cookies.
- Oven temperature issues: An oven that’s not hot enough can cause cookies to spread too much before setting. Make sure your oven is preheated correctly.
- Not enough powdered sugar coating: A good coating helps prevent excessive spreading.
One of the best features of this recipe is that no chilling is required! You can mix the dough and bake the cookies right away, making them incredibly fast and convenient.
More Easy Recipes You’ll Love
Craving more simple and delicious recipes? Explore these fantastic shortcut recipes, all featuring 5 ingredients or less, just like our lemon Cool Whip cookies!
- Cool Whip Marshmallow Fruit Dip
- Peach Cobbler with Cake Mix and Canned Peaches
- Cottage Cheese Ranch Dip
- Easy Cajun Alfredo Sauce
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Lemon Cool Whip Cookies
Equipment
-
Baking sheet
-
Parchment paper
-
Large mixing bowl
-
Silicone spatula
-
Wire rack
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Small cookie scoop
Ingredients
- 1 box lemon cake mix 15.25 ounce box
- 1 tub Cool Whip Original Whipped Cream Topping 8 ounces, thawed
- 1 large egg
- ¾ cup powdered sugar
Instructions
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Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
-
In a large bowl, use a wooden spoon or silicone spatula to combine the box of cake mix, the thawed cool whip, and the egg. Stop mixing when there are no visible traces of flour.
-
Scoop the cookie batter into approximately 1-inch balls. There should be 18-24 cookies, so adjust accordingly. The dough is very sticky, so it’s best to use a small cookie scoop or a heaping tablespoon. Use a small spoon to get the dough out of the tablespoon.
-
Drop the balls directly into a small bowl of powdered sugar (avoid touching the dough with your hands), rolling gently with a spoon to coat.
-
Place the cookie dough balls on the prepared baking sheets about 1 inch apart.
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Bake for 8-12 minutes in the preheated oven. The cookies should be very slightly golden around the edges. If they stick to the pan, they are not ready. Set the sheet pans on a wire rack and let the cookies cool completely.
Video
Notes
To keep these cookies fresh, store them in an airtight container at room temperature for 3 to 4 days.
You can also freeze the cookies for up to two months. To freeze, place the cookies in a single layer on a sheet pan and freeze until firm. Then, transfer the cookies to a freezer-safe container or zipper storage bag and store in the freezer. When you’re ready to enjoy them, simply thaw at room temperature for a few hours.
Nutrition
We hope you love this incredibly easy and delicious lemon cookie recipe as much as we do! Its simplicity and delightful flavor make it a true winner for any occasion. Don’t forget to share your experience in the comments below, and let us know what other 4-ingredient cookie or lemon desserts you’d like to see next. Happy baking!