These lemon cake mix cookies are incredibly simple to make. With a few common ingredients and minimal prep, you’ll have cookies ready for the oven in minutes. No mixer, no chilling—just sweet-tart, tender cookies every time.
Craving cookies? These lemon cake mix cookies—also called lemon cool whip cookies or lemon crinkle cookies—are a fast, delightful answer. The bright citrus flavor keeps them from being overly sweet and makes them feel light and refreshing. They’re a great choice for everyday treats, holiday trays, or when you need a quick bake to share.
I recommend making a double batch—these disappear quickly!
Why you’ll love these lemon cake mix cookies:
- They use a handful of easy-to-find ingredients you likely already have.
- No mixer is required—just a bowl and a spatula.
- The dough doesn’t need chilling, so the cookies can go into the oven in about 10 minutes.
- Starting with cake mix makes these cookies forgiving and simple—perfect for bakers of all levels.
Cookie ingredients
- Lemon cake mix (about 15.25 ounces)
- Frozen whipped topping (thawed)
- 1 large egg
- Lemon zest (optional)
- Powdered sugar (for rolling)
Notes on the ingredients:
- Any brand of lemon cake mix around 15.25 ounces will work.
- Use thawed whipped topping such as Cool Whip; generic brands are fine.
- Finely grated lemon zest adds extra brightness, but it’s optional.
How to make your cookies
These cookies develop pretty crinkles as they bake because you roll them in powdered sugar before baking. The coating also balances the tart lemon with a touch of sweetness. Follow these simple steps:
- Preheat the oven to 350°F (175°C). Spray two large baking sheets with cooking spray and set aside.
- In a medium bowl, combine the lemon cake mix, thawed Cool Whip, beaten egg, and lemon zest (if using). Stir with a rubber spatula until smooth.
- Pour powdered sugar into a small bowl. Scoop about 1 tablespoon of dough, drop it into the powdered sugar, and turn to coat.
- Roll the coated dough between your hands to form a ball and place the balls about 1 1/2 inches apart on the prepared baking sheets.
- Bake 10 to 15 minutes, until the edges just begin to turn golden. Cool on the baking sheets for 1 minute, then transfer to wire racks to cool completely.
Practical tips:
- If your whipped topping was frozen, thaw it in the refrigerator according to the package directions—do not microwave.
- The dough will be sticky. Rolling the dough in powdered sugar first makes it possible to shape uniform balls.
How to store your cookies
Store uneaten cookies in an airtight container at room temperature for a couple of days.
To freeze, layer cookies in an airtight container with parchment between layers and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
A few more easy recipes:
Cake Mix Funfetti Cookies
Brownie Mix Cookies
Easy Nutella Fudge
Cake Mix Cookie Bars
If you try these lemon cake mix cookies, leave a comment and rating to share how they turned out. Photos and feedback are always welcome.
These lemon cake mix cookies are easy to make, perfectly chewy, and a delightful sweet-tart treat for lemon lovers.
Dessert
American
- 1 15.25-ounce box lemon cake mix*
- 2 cups Cool Whip**
- 1 large egg lightly beaten
- finely grated zest of 1 lemon optional
- 1/2 cup powdered sugar for rolling
-
Preheat the oven to 350 degrees. Spray 2 large baking sheets with cooking spray and set aside.
-
Combine the cake mix, Cool Whip, egg, and lemon zest (if using) in a medium bowl. Stir with a rubber spatula until smooth.
-
Place the powdered sugar in a small bowl. Scoop 1 tablespoon of dough at a time into the powdered sugar and roll to coat.
-
Shape the sugar-coated dough into neat balls and arrange on the prepared baking sheets about 1 1/2 inches apart.
-
Bake for 10 to 15 minutes, until just starting to turn golden at the edges. Cool on baking sheets for 1 minute, then carefully transfer to wire racks to cool completely.
-
Store uneaten cookies in airtight containers at room temperature for a couple of days, or freeze in airtight containers layered with parchment for up to 2 months. Defrost in the fridge overnight or at room temperature before eating.
- *I used Duncan Hines Perfectly Moist lemon supreme mix; any similar 15.25-ounce lemon cake mix will work.
- **An 8-ounce tub of Cool Whip is roughly 3 cups; you’ll need about 2 cups for this recipe. If your Cool Whip is frozen, thaw it in the fridge as instructed on the package.
- Lemon zest adds a bright pop of flavor; omit it if you prefer a subtler lemon taste.
- You can add up to 1 teaspoon vanilla extract if desired.
- The dough is sticky—roll tablespoons of dough in powdered sugar to make shaping possible, then roll between your hands to form smooth balls.