You’ll love these Lemon Crinkle Cookies and they only take 4 ingredients to create. They are easy to make and soft and fluffy with tons of lemon flavor. From prep to baking, these cookies take 30 minutes or less.
Lemon Crinkle Cookies
If you are looking for a light a fluffy cookie that is tasty, look no further than this delicious Lemon Crinkle Cookies recipe. It is the perfect dessert to make when you are craving lemon.
I can make this in minutes with very little effort. Dessert is fast with easy recipes like this.
So this is the perfect recipe to enjoy all things lemon with very little work.
It is perfect for our 25 Days of Christmas Cookie Exchange recipes. This is a very tasty, but not too sweet. You are going to love this Lemon Cake mix cookies recipe.
Let’s make lemon cool whip cookies.
I knew there had to be an easier way to enjoy a simple lemon dessert. I was inspired by my Red Velvet cookies and thought maybe I could use a lemon cake mix to create an easy lemon dessert as well.
This is how these lemon cool whip cookies were created. I hope you enjoy this dessert that only requires 4 ingredients as much as I have!
Like I said before you only need 4 ingredients to create these delicious lemon cake mix cookies. Also these ingredients are affordable too!
- Lemon Cake Mix – Any cake mix will do. I usually get the one that is on sale or is the cheapest.
- Container of Cool Whip – Store brand is fine unless you have a preference.
- Powdered Sugar – The powdered sugar makes the cookies so pretty.
That’s it See…I promised these were not hard. No baking soda or vanilla extract required.
You’ll be able to easy create these delicious lemon cookies to enjoy in no time at all.
How to make Lemon Crinkle cookies
First, preheat your oven to 350 degrees.
While the oven is warming up, get your baking sheet ready. Spray it with cooking spray.
I know for most recipes you can use an ungreased cookie sheet, but not this one. You’ll need the non-stick cooking spray for this recipe so don’t skip this step.
Next pour the cake mix cool whip mixture into a large bowl and then mix in the egg with the dry ingredients. I would not use a stand mixer and mix this by hand.
The mix will be VERY fluffy and thick. Just keep mixing until all the ingredients are well combined.
Next use a small cookie scoop or two spoons to drop rounded cookie dough into a small bowl of confectioners sugar.
Finally, roll in powdered sugar until the dough is lightly covered with the powdered sugar.
Then set the cookies on the cookie sheet, about 2 inches apart.
After that bake in the preheated oven for 8 minutes or until the cookies are very light brown around the edges.
Next let them cool on the cookie sheet for a couple of minutes before removing to wire racks or parchment paper to cool completely.
If you move them too soon, they will lose their shape. I normally allow them to sit about 5 minutes before transferring to the cooling rack.
That is all you do. You don’t have to top them with a lemon glaze or anything complicated like that. These cookies are perfect just the way they are.
- For extra flavor, add lemon extract or fresh lemon juice to the cake mix. I would add a teaspoon.
- Lemon zest is not needed but if you have some on hand, feel free to add some to the cake mix.
- Cake mix: Lemon cake mix is one of our favorites but strawberry cake mix is a tasty substitution.
- If you love chocolate, use chocolate cake mix for an easy chocolate fix.
How to store:
Store the delicious cookies at room temperature in an airtight container. These are best eaten within a day or two of baking but they usually don’t even last that long in my house.
Everyone eats this quickly because they are so light and fluffy. No need to refrigerate the cookies.
How to freeze cookies:
You will love having extra cookies in the freezer. It is easiest to flash freeze cookies prior to baking.
This will prevent the cookies from sticking. It will also allow you to easily grab a few to bake as opposed to all of them.
How to freeze lemon crinkle cookies:
We love to keep a batch in the freezer.
- Make the cookies as normal but don’t bake. Line a plate or pan that will fit in your freezer with parchment paper.
- Place the cookies on it and flash free for about an hour.
- Then put in a freezer bag or container and freeze up to 2 months.
- When ready to serve, bake as normal. The cookies may need an extra couple of minutes to bake so just watch them.
- I have stainless steel cookie scoops that I love and they make baking so much easier. They really are a time saver. If you love baking, I recommend that you keep these in your kitchen.
- Line your baking sheet with parchment paper or a silicone baking mat. Clean up is easier and the cookies will cook more evenly.
- Lighten up this recipe by using lite cool whip. No one will notice the difference.
- The dough is sticky. If you find this hard to scoop into balls, refrigerate for about an hour and that should help.
Homemade whipped cream versus cool whip?
I always use cool whip but you can easily substitute homemade whipped cream in this recipe. The cookies will still turn out light and fluffy.
Just note that the cookies will not be quite as sweet.
Make lemon cool whip cookies recipe!
I know your convinced now to make these delicious cookies today. If you make these for your cookie exchange, everyone will be begging you to bring them back year after year.
I told you this was a very easy recipe. If I can make them, I know you can too.
Whether you make these cookies for your next cookie exchange or just for your family to enjoy at home, you will want to make these soon. They really are easy and delicious.
Print Lemon Cool whip Cookies Recipe below:
Lemon Cool Whip Cookies
- 1 box lemon cake mix
- (1) 8 oz. tub of Cool Whip
- 1 egg
- ½ – 1 cup powdered sugar
- Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
- In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
- Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
- Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
- Store at room temperature in airtight container. These are best eaten within a day or two of baking.
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More easy cake mix cookies:
- Cake Mix Chocolate Chip Cookies
- Easy Red Velvet Cookies
- Quick & Easy 4th of July Cake Mix Cookies
- Strawberry Cake Mix Cookies
- Snickerdoodle Cake Mix Cookies