Lemon Cool Whip Cookies
Bright and zesty Lemon Cool Whip Cookies that burst with sunshine and tang, featuring a perfect balance of sweetness and tartness.
Ingredients
Main ingredients
- 1 box lemon cake mix Found in the baking aisle.
- 1 8-ounce tub Cool Whip, thawed Regular, extra creamy, or store brand all work.
- 1 each egg
- 1 cup powdered sugar For rolling the cookie dough balls.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper and set aside.
- In a large bowl, combine the lemon cake mix, Cool Whip, and egg. Stir well until a sticky dough forms—it may take about 3-5 minutes of mixing to achieve the right consistency.
- Pour the powdered sugar onto a plate. Using a cookie scoop or melon baller, scoop out 1-inch balls of dough and drop them onto the powdered sugar a few at a time. Roll each ball in the sugar until fully coated.
- Place the sugar-coated dough balls onto the prepared cookie sheets, spacing them at least 1 ½ inches apart to allow for spreading.
Baking
- Bake in the preheated oven for 8-10 minutes. Keep an eye on them; they should be set but not browned.
- Allow the cookies to cool on the sheets for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. Freeze cookie dough balls for up to three months.