These lemon crinkle cookies are simply amazing! Light and fluffy, you’d never guess these delicious cookies started with a box of cake mix! You’ve got to try this favorite cake mix cookie recipe!
Lemon Crinkle Cookies
If you are looking for a simple cookie recipe, these simple cake mix cool whip cookies will become a firm favorite! They are light and fluffy cookies made with just a few simple ingredients, some of which you may already have in your home.
These lemon crinkle cookies are simple but delicious! Light and fluffy, you’d never guess these tasty cookies started with a box of cake mix. I love to keep things simple and also encourage the kids to cook in the kitchen, and this cookie recipe is perfect for that.
There is minimal preparation, and they are baked in 10 minutes. You’ll have a batch ready in under an hour. What’s not to like?
I have a couple of different variations suggested later in this post, but for now, here is everything you need to know to make the lemon Cool Whip cookies.
Ingredients
- Lemon Cake Mix
- Whipped topping
- Egg
- Powdered sugar
Substitutions and Additions
- You can try this recipe with a different cake mix if you wish. Chocolate cake mixes will work well, as will other flavors.
- Add some chocolate chips to the cookie mixture before chilling and portioning up.
- Decorate the lemon crinkle cookies with an extra sprinkling of powdered sugar or with some white icing.
Recommended Tools
- Large bowl
- Silicone spoon
- Cookie scoop
- Small bowl or plate
- Parchment paper
- Baking sheet
- Cookie Spatula
- Wire cooling rack
See the recipe card for full information on ingredients and quantities.
How to Make Lemon Cake Mix Crinkle Cookies
- Preheat the oven to 350 degrees.
- Add the cake mix, whipped topping, and egg to a bowl and stir until a dough has formed.
- Chill the dough for 10 minutes. It makes it easier to scoop.
- Use the cookie scoop to gather the dough. Then, drop it into a bowl or plate filled with powdered sugar and roll to cover.
- Drop the cookie onto the baking sheet, and space the dough balls about 1-2 inches apart.
- Bake for 8-10 minutes, until done around the edges.
- Let cookies cool on the baking sheet for 10 minutes, then lift them with a spatula and transfer them to the wire cooling rack.
Tips
- Parchment paper on the baking tray will help to ensure that these cookies don’t stick when they are baking.
- Chilling the cookie dough and using a cookie scoop will help you keep the cookies the same size and also make them easy to handle.
Serving Suggestions
I like to serve them as they are with a nice warm drink. They are also perfect to give as edible gifts for friends and family. They look visually appealing, and you can experiment with different flavors.
Storage
They need to be added to an airtight container and stored at room temperature. They will keep at their best for up to a week. You then may start to notice the consistency and texture change.
Frequently Asked Questions
More Easy Cake Mix Cookies
Lemon Cool Whip Cookies
Ingredients
- 15.25 oz box Lemon Cake Mix
- 8 oz container whipped topping
- 1 egg
- ½ – ¾ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- Add the cake mix, whipped topping, and egg to a bowl, and stir until a dough has formed.
- Chill the dough for 10 minutes. It makes it easier to scoop.
- Use the cookie scoop to gather dough, then drop into a bowl or plate filled with the powdered sugar, and roll to cover.
- Drop the cookie onto the baking sheet, and space the dough balls about 1-2 inches apart.
- Bake for 8-10 minutes, until done around the edges.
- Cool on the baking sheet for 10 minutes, then lift cookies with the spatula, and transfer to the wire cooling rack.
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
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