Description

Soft, chewy lemon Cool Whip cookies (Lemon Whippersnaps) made with just four ingredients. Light, fluffy, and coated in powdered sugar for a pretty crinkle effect.

Ingredients

1 box lemon cake mix

1 tub (14.5 ounces) Cool Whip or other whipped topping

1 egg

½ cup powdered sugar

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Instructions

In a mixing bowl, combine the cake mix, egg, and whipped topping. Stir with a wooden spoon until fully combined.
Chill the dough in the refrigerator for 2 hours to make it easier to handle.
Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
Place powdered sugar on a plate. Shape the dough into 1-inch balls, then roll them in powdered sugar until coated.
Arrange dough balls 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, until cookies look set in the middle.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Try different cake mix flavors like strawberry, chocolate, or funfetti for variety.

Roll dough balls in sprinkles or sparkling sugar for a colorful twist.

Chilling dough prevents cookies from spreading too much.

Freeze baked cookies for up to 2 months; thaw at room temperature before serving.

Gluten-free cake mix works as a substitute.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95
Sugar: 10g
Sodium: 110mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg