These cookies are light and fluffy. The lemon flavor is the perfect refresher for an afternoon poolside and the cool whip adds the perfect airiness to every bite. I make these in mini sizes so we can just pop them in our mouths and keep swimming. So so good!
Check out what our friends over at Eating on a Dime had to say about this dish,
“If you are looking for a light a fluffy cookie that is tasty, look no further than this delicious Lemon Crinkle Cookies recipe. We simply love this Lemon Cool Whip Cookies recipe…This is a very tasty, but not too sweet. You are going to love this Lemon Cake mix cookies recipe.”
See what I mean? These cookies are the perfect combination of sweet and tangy and you will love it!
Ingredients
1 box Betty Crocker lemon cake mix
1 tub of Cool Whip (8 ounce)
1 Eggland’s egg
1/2 – 1 cup Domino 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.
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Quick Tip: Store these in an airtight container…if there even are leftovers!
Thanks again to Eating on a Dime for this amazing recipe.
