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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.
But first… are you following me on pinterest? Make sure you follow me so you don’t miss another money saving 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!
Ingredients:
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.
- Egg
- 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.
Variations:
- 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.
Tips:
- 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
Ingredients
- 1 box lemon cake mix
- (1) 8 oz. tub of Cool Whip
- 1 egg
- ½ – 1 cup powdered sugar
Instructions
- 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.
Recipe Notes
Nutrition Facts
More easy cake mix cookies:
- Cake Mix Chocolate Chip Cookies
- Strawberry Lemonade Cookies Recipe
- Easy Red Velvet Cookies
- Strawberry Cake Mix Cookies
- Snickerdoodle Cake Mix Cookies
More lemon desserts to try:
- Easy Lemon Bars
- Strawberry Lemonade Cupcakes Recipe
- Low Calorie Lemon Cupcakes
- Lemon Brownies Recipe
Sorry I have not tested those options, so I’m not sure if they will work for this recipe.
I made these cookies and they are so Delicous , I’ll be making them again soon plus your other cookies, thank you for saving me a lot of time . Keep them coming 🙂
Can these be made to be vegan? Will coconut cream work instead of Cool Whip/whipping cream and egg substitute instead of a real egg? There are several vegans in our family and this could be the perfect quick cookie if this can be done and still taste/work out.
I’ve made these twice now I am going to make them again! They’re a huge hit. Delicious!!
Can you freeze these cookies?
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!
You don’t make the cake. Just put the mix in the bowl with the cool whip and egg.
Do you have to make the actual cake mix first or do you just put in the bowl with the egg and cool whip?
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!
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. 🙂
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.
Have you used a stand mixer?
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!
Why do the chocolate cookies not stay puffy like the others? They’re all same size, I refrigerated the dough, etc. any ideas?
We use Strawberry cake mix and It’s delicious.. ..So is chocolate.
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
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.
Thanks Noreen. Great gluten free idea
i made the recipe by using gluten free cake mix and lemon flavoring and zest to the mix and yum they were great !
I’m so glad you love them!
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.
That sounds amazing!
Sounds really tummy but not a lemon fan . Have Carmel apple going to try to make
Oh strawberry would be amazing!
Yes, I think it would still be great.
Will they still taste good if they aren’t covered in powdered sugar?
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?
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/
Great tip Deb.
chill the dough before spooning it out, so much easier to handle, have made tons of these through the years
Cookies needed more time to bake, 12 – 15 minutes would be better. I got 42 from one box of chocolate cake mix.
I’m so happy the kids loved it.
It is sold in the US – however, you can make your own. I hope this helps! http://eatingonadime.com/how-to-make-whipped-cream/
I’m from south africa, what is cool whip? Cream? Thanks for helping out, I’m lemon fan!x
It depends on the cookie scoop you have but about 18 to 24 cookies if you use a small scoop.
How many cookies does this recipe make?
I have made these. Kids love them.
Melissa, I’ve never frozen them, but I would think they would freeze great.
Kate, Where are you from? In Oklahoma a tub of cool whip net weight is 8oz, so just use 8 oz.
These are slightly crisp on the edges but really soft in the center.
Thanks is great to know Tracie!
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.
Has anyone tried freezing these……either before baking or after??
We have had the lemon, strawberry and devils food cake! They are all wonderful!
Should these be crunchy at all? Or just very soft?
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…
do these freeze well? I want to make them ahead for Christmas.
I agree Angela
My favorite for the holiday season are the Lemon and also the Spice cake. Super yummy.
Ashley- I would think you can do this with any flavor – I know we love them with Strawberry cake mix.
I have tried this with Stawberry cake mix too.
That is a great idea – Lynn.
24 – 36 depending on how big you make the cookies
Yes it does Lizz. I love to make this same recipe with Strawberry cake mix. YUM!
24 – 36 depending on how big you make your cookies.
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.
When my cookies cooled off they became very flat- is there a way to avoid this from happening?
How many servings is this?
How many cookies does one box make? I need 7 dozen (yup 7!) for my cookies exchange.
Does this same recipe work with any cake mix to make other cookies? 🙂
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!
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
Can you use any flavor cake mix or does it have to be lemon?
Yes, it will be easier to work with if the lemon cookies are thawed.
Does the Cool Whip need to be thawed?