Lemon Cool Whip Cookies

Lemon Cool Whip Cookies

Ahh yes, it’s FI-NAL-LY summertime in Chicago! After a balmy and mild start to the summer in Chi City, we experienced temps of 90+ degrees this past weekend and I LOVED every moment of it. To take a (brief) break from life outdoors, I popped inside to make a new batch of cake batter cookies. (During my first attempt at cake batter cookies, I made these yummy PINK Strawberry White Chocolate Cookies.) This time, I selected a lemon cake mix, in honor of the glorious SUNSHINE. (But seriously, can you tell how happy I was to see the sun?)

Mixing Cool Whip in the batter makes for a super airy and fluffy cookie. The light whipped topping also brings out the flavor of the cake mix.

Lemon Cool Whip Cookies

  • Servings: ~2 dozen cookies
  • Difficulty: Easy
  • Print
The Makings:

Lemon Cool Whip Cookies

  • Lemon Cake Mix – 1 box
  • Eggs – 2
  • Cool Whip – 1 8 ounce container
  • Powdered sugar – 1/2 cup

The Sweetness:

Lemon Cool Whip Cookies Lemon Cool Whip Cookies

1. In a medium sized bowl, beat together eggs and entire contents of the Cool Whip container. Slowly add in cake mix, until it’s folded into the batter. Chill mixture for 1 hour in the fridge.

2. Preheat oven to 350 degrees and remove chilled dough.

Lemon Cool Whip Cookies Lemon Cool Whip Cookies

3. Scoop balls of dough – about 1 tablespoon per ball – and roll them in powdered sugar. Place powdered dough balls on a cookie sheet.

Lemon Cool Whip Cookies

4. Bake cookies for 9 to 12 minutes, or until the bottom and the tops of the cookies are lightly golden.

Lemon Cool Whip Cookies

For an extra lemon-y punch, I paired my cookies with a tall glass of ice cold lemonade. Enjoy!

This recipe was adapted from Chef Picky Kid and Me.

More Sweetness:

Churro Cupcakes  Strawberry White Chocolate Chip Cookies  Tie Dye Cupcakes  Lemon Strawberry Cookies 001

One thought on “Lemon Cool Whip Cookies

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