Description
These Lemon Cool Whip Cookies are soft, moist, and bursting with a bright lemon flavor thanks to the lemon cake mix and whipped topping. They’re quick to prepare, requiring minimal ingredients and time, making them perfect for a delightful citrusy treat anytime.
Ingredients
Cookie Dough
- 1 15.25-ounce box Lemon cake mix (for 9×13-inch cake)
- 1 large egg
- 1 ½ cups whipped topping
Coating
- ¼ cup powdered sugar
Instructions
- Mix ingredients: In a large mixing bowl, combine the lemon cake mix, one large egg, and 1 ½ cups of whipped topping until the dough is completely smooth and uniformly combined.
- Chill dough: Cover the dough with plastic wrap or a bowl and refrigerate it for 30 minutes to firm up the dough, making it easier to handle and shape.
- Preheat oven: Set your oven to 350°F (175°C) to warm up while you prepare the cookies, ensuring even baking.
- Prepare baking sheet: Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray to prevent the cookies from sticking.
- Form cookie balls: Take portions of the chilled dough and roll them into balls about 1 to 1 ½ inches in diameter.
- Coat cookie balls: Roll each dough ball in the powdered sugar until fully coated, then place them spaced apart on the prepared baking sheet.
- Bake cookies: Bake the cookies in the preheated oven for 10 minutes. They may appear slightly soft in the center when done; avoid overbaking to keep them moist and tender.
Notes
- Do not overbake the cookies as they will continue to firm up after removing from the oven.
- Chilling the dough is essential for easier handling and better texture.
- You can substitute whipped topping with real whipped cream, but the texture might be slightly different.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
