Why You’ll Love This Recipe
I like this recipe because it’s fast, easy, and foolproof. I enjoy how the Cool Whip makes the cookies light and fluffy, while the cake mix adds just the right amount of sweetness. I also love rolling the dough in powdered sugar—it creates a pretty crinkle effect that makes them look extra special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 box lemon cake mix
1 tub (14.5 ounces) Cool Whip or another whipped topping
1 egg
1/2 cup powdered sugar
Directions
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In a mixing bowl, combine the cake mix, egg, and whipped topping. Mix by hand with a wooden spoon until fully combined.
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Chill the dough in the refrigerator for 2 hours to make it easier to handle.
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Preheat the oven to 350°F and line cookie sheets with parchment paper or a silicone baking mat.
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Place powdered sugar on a plate. Use a cookie scoop or spoon to shape the dough into 1-inch balls, then roll them in the powdered sugar until completely coated.
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Arrange the dough balls on the prepared baking sheet about 2 inches apart.
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Bake for 10–12 minutes, until the cookies look set in the middle.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 30 cookies. Prep time is 10 minutes, chilling takes 2 hours, baking is 12 minutes, and the total time is about 2 hours and 30 minutes.
Variations
I like switching out the lemon cake mix for other flavors such as strawberry, chocolate, or funfetti for different cookie varieties. Sometimes I roll the dough balls in sprinkles or sparkling sugar instead of powdered sugar for a colorful twist.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months—I just let them thaw at room temperature before serving. Since they’re soft and chewy, I don’t usually reheat them.
FAQs
Can I skip chilling the dough?
Yes, but I find chilling makes the dough much easier to handle.
Can I use a different flavor of cake mix?
Absolutely, I’ve tried chocolate, strawberry, and red velvet with great results.
Do these cookies spread a lot while baking?
They don’t spread much, which is why spacing them 2 inches apart works well.
Can I make these cookies gluten-free?
Yes, using a gluten-free cake mix works just as well.
Do I need to use Cool Whip brand?
No, any whipped topping works fine in this recipe.
How do I know when the cookies are done?
I bake until the centers look set but still soft, usually around 11 minutes.
Can I double this recipe?
Yes, it doubles easily—I just bake in multiple batches.
Can I freeze the dough instead of the baked cookies?
Yes, I freeze the dough balls (without powdered sugar), then roll in sugar before baking straight from frozen.
Can I use fresh whipped cream instead of Cool Whip?
I don’t recommend it since it doesn’t hold up the same way during baking.
Why are my cookies flat?
If the dough is too warm, the cookies can flatten—chilling helps keep them puffy.
Conclusion
I love making these Lemon Whippersnaps because they’re quick, delicious, and always a hit with friends and family. With just four ingredients, they’re perfect for when I want a simple dessert that still looks and tastes impressive. These cookies have definitely earned a permanent spot in my recipe box.
