Cake mix cookies are one of my favorite desserts! They are easy to make and are always delicious. You’ll love these Lemon Crinkle Cookies and they only take 4 ingredients to create.
Lemon Crinkle Cookies are simple to make and packed with tons of flavor!
If you are looking for a light a fluffy cookie that is tasty, look no further than this delicious Lemon Crinkle Cookies recipe. We simply love this Lemon Cool Whip Cookies recipe!
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.
But first… are you following me on pinterest? Make sure you follow me so you don’t miss another money saving recipe.
These are my favorite Homemade Lemon Cookies!
I love lemon desserts. But making homemade lemon cookies can be very complicated. You have to use lemon extract, lemon zest or lemon juice. Then you have to mix all the ingredients at certain times or they never turn out right!
First the eggs, oil and then the sugar and flour…who knows! I always get it confused and usually mess them up. As you can tell, I’m not much of a baker. I can never follow all the baking rules.
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!
Ingredients you’ll need for Lemon Cool Whip Cookies:
Like I said before you only need 4 ingredients to create these delicious lemon cake mix cookies. Also these ingredients are affordable too!
- 1 Lemon Cake Mix – Any cake mix will do. I usually get the one that is on sale or is the cheapest.
- 1 Container of Cool Whip (8 ounce)
- 1 Egg
- 1/2 – 1 Cup Powdered Sugar
That’s it! See…I promised these were not hard. You’ll be able to easy create these delicious lemon cookies to enjoy in no time at all!
How to make lemon cake mix cookies:
First preheat your oven to 350F. Then spray a cookie sheet with non-stick 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 cake mix into a large bowl and then mix in the cool whip and egg.
The mix will be VERY fluffy. Don’t worry! 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.
Roll the dough ball in the powdered sugar until it 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.
That’s it! Then 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!
You don’t have to top them with a lemon glaze or anything complicated like this. These cookies are perfect just the way they are!
Make this recipe for lemon crinkle cookies today!
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.
Just as a note, I have stainless steel cookie scoops that I love and they make baking so much easier. You can order a set here. They really are a time saver. If you love baking, I recommend that you keep these in your kitchen.
I don’t even consider myself a baker and I use them all the time.
Print this recipe for lemon cookies using a cake mix below:
These Lemon Crinkle cookies are delicious! Just 4 ingredients to make this easy lemon cool whip cookies recipe. The Best Cake mix cookies!
- 1 box lemon cake mix
- (1) 8 oz. tub of Cool Whip
- 1 egg
- 1/2 - 1 cup powdered sugar
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Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
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In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
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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.
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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.
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Store at room temperature in airtight container. These are best eaten within a day or two of baking.
Feel free to substitute the boxed lemon cake mix with any other boxed cake mix.
Cake Mix Cookies are a great way to enjoy an easy lemon dessert!
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!
Check out all the posts in our Christmas cookie exchange recipes for more delicious cookie recipes.
If you enjoy these lemon crinkle cookies, I hope you try some of our other delicious and easy cake mix recipes!
These Peanut Butter Kiss Cookies are fun to make and taste delicious.
Also, try some of other delicious dessert recipes!
- Chocolate Covered Peanut Butter Balls Recipe
- Saltine Cracker Toffee
- Quick and Easy Rolo Pretzels
- Chocolate Chip Cookies Cheesecake Bars
- Homemade Brownie Recipe
- Easy Chocolate Peanut Butter Cups
- Oreo Magic Bars
- Moist and Rich Brownie Cookies
- 3 Ingredient Strawberry Icebox Cake
- Easy Chocolate Crock Pot Lava Cake Recipe
Michelle says
Does the Cool Whip need to be thawed?
Carrie says
Yes, it will be easier to work with if the lemon cookies are thawed.
Ashley Boucher says
Can you use any flavor cake mix or does it have to be lemon?
Shari says
Tasty little cookie, needs WAY more than 8 minutes to cook, I found them to need at least double that or you’re left with a doughy blob
Lynn says
Just made these tonight- I made one dozen and then taste-tested. In my opinion, the cookies were not lemon-y enough, so I added some lemon zest to the remaining batter. I prefer them with the zest. I also really like lemon, so it could just be me!
Lizz says
Does this same recipe work with any cake mix to make other cookies? 🙂
jenny says
How many cookies does one box make? I need 7 dozen (yup 7!) for my cookies exchange.
molly says
How many servings is this?
Sara says
When my cookies cooled off they became very flat- is there a way to avoid this from happening?
Carrie says
My didn’t get very flat, but I make mine small and I didn’t flatten them out before baking. Try that and let me know if that works.
Carrie says
24 – 36 depending on how big you make your cookies.
Carrie says
Yes it does Lizz. I love to make this same recipe with Strawberry cake mix. YUM!
Carrie says
24 – 36 depending on how big you make the cookies
Carrie says
That is a great idea – Lynn.
Carrie says
I have tried this with Stawberry cake mix too.
Carrie says
Ashley- I would think you can do this with any flavor – I know we love them with Strawberry cake mix.
Angela says
My favorite for the holiday season are the Lemon and also the Spice cake. Super yummy.
Carrie says
I agree Angela
Melissa says
do these freeze well? I want to make them ahead for Christmas.
Kate says
Hi there! I’m a little confused on the cool whip measurements. It says 1 tub- 8oz. A tub of cool whip is 1 L! Which is 33 oz. So is it 8oz? Or 1L? 8oz doesn’t seem like enough…
lisa says
Should these be crunchy at all? Or just very soft?
Tracie Taylor Tripp says
We have had the lemon, strawberry and devils food cake! They are all wonderful!
Marilyn says
Has anyone tried freezing these……either before baking or after??
Carrie says
I haven’t tried it yet, but I would think you could freeze them really easily. Since cool whip freezes great, I would think freezing them before would be perfect. I would just allow them to thaw on the cookie sheet before baking them.
Carrie says
Thanks is great to know Tracie!
Carrie says
These are slightly crisp on the edges but really soft in the center.
Carrie says
Kate, Where are you from? In Oklahoma a tub of cool whip net weight is 8oz, so just use 8 oz.
Carrie says
Melissa, I’ve never frozen them, but I would think they would freeze great.
Karen says
I have made these. Kids love them.
Michaela Mininger says
How many cookies does this recipe make?
Carrie says
It depends on the cookie scoop you have but about 18 to 24 cookies if you use a small scoop.
hester says
I’m from south africa, what is cool whip? Cream? Thanks for helping out, I’m lemon fan!x
Carrie says
It is sold in the US – however, you can make your own. I hope this helps! https://eatingonadime.com/how-to-make-whipped-cream/
Carrie says
I’m so happy the kids loved it.
Joann says
Cookies needed more time to bake, 12 – 15 minutes would be better. I got 42 from one box of chocolate cake mix.
deb viator says
chill the dough before spooning it out, so much easier to handle, have made tons of these through the years
Carrie says
Great tip Deb.
Gina says
Hello! I made these cookies last night and my whole family loved them! Our second graders even chose them for dessert over Otter Pops! 🙂 I posted a link to your page for the recipe on my site: http://tastequests.com/2015/07/lemon-cool-whip-cookies/
Fiona says
Had these at my mother in laws and they are awesome!! I’m making strawberry for my grandson while we are snowed in with this big winter storm!! Thank you for the recipe?
Skylar says
Will they still taste good if they aren’t covered in powdered sugar?
Carrie says
Yes, I think it would still be great.
Carrie says
Oh strawberry would be amazing!
Jan bieber says
Sounds really tummy but not a lemon fan . Have Carmel apple going to try to make
Carrie says
That sounds amazing!
Margie Dreibelbis says
Oh my gosh…..these lemon cookies are delicious! So easy to make and very addicting. I love lemon and they are perfect for me.. I got 36 cookies from one batch, they are fluffy and just browned a little on the bottom……perfect.
Carrie says
I’m so glad you love them!
NOREEN CHILSON says
i made the recipe by using gluten free cake mix and lemon flavoring and zest to the mix and yum they were great !
Carrie says
Thanks Noreen. Great gluten free idea
Laurie says
I have made these cookies with a variety of cake mixes. I used red velvet cake mix for a wedding, Christmas, and Valentine’s Day. I have put the already made cookies in the freezer in gallon ziplock bags and they were fine when I thawed them.
Jennifer says
I added 1tsp lemon extract. Chilled dough for 20 minutes. And had to bake for 15. Came out perfect. Smaller cookies would probably only need 10-12 minutes
Karen says
We use Strawberry cake mix and It’s delicious.. ..So is chocolate.
Tamika says
Why do the chocolate cookies not stay puffy like the others? They’re all same size, I refrigerated the dough, etc. any ideas?
Sue says
I used a Betty Crocker triple chocolate cake mix and they are fantastic! Have been making lemon, spice, carrot and of course strawberry for last few years but the we triple chocolate are a new suprise!
Donna Kmetz says
Have you used a stand mixer?
Julie says
Thank you for this great recipe. I’m making some right now with a Duncan Hines Orange Supreme cake mix. First batch just came out, they are delicious. Orange cake doesn’t have the pouch that the lemon does, but tasty all the same, like eating a cookie version of a Dreamsickle.
Linda Addison says
YUMMY, YUMMY, YUMMY!!!! Just baked the Lemon Crinkle Cookies and am now a believer of making delicious sweets using bought, prepared cake mix. I have never
tried anything before. These were/are so delicious they seem to just melt in your mouth. Wold be great for a bridge club dessert, the sweet for a tea party..or just for having on hand at home. My husband loved them…..as did our two babies…two
miniature dachshunds. They begged for more, just like us. May show up at our UMW bake sale in November…and be used for Christmas “I love you” gifts! Many thanks for a wonderful tasting dessert. I will bake a little longer next time to have them a little crispier. 🙂
Tina Ihas says
I saw in one of the comments (from like 2016 – I am a little late to the party) that you linked someone to a recipe for making whipped cream rather than using Cool Whip, I am not a huge fan of Cool Whip and am wondering if using whipped cream gives the same results. I am not much of a baker and feel as if I have it the jackpot with all of these cake mix cookie recipes and planning to try one tonight!
KAITIE says
Do you have to make the actual cake mix first or do you just put in the bowl with the egg and cool whip?
Carrie says
You don’t make the cake. Just put the mix in the bowl with the cool whip and egg.
Carrie says
You can use 8 ounces of whipped cream instead of the cool whip. I haven’t tried it before but I think it would work similar for this recipe. Thank you!