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overhead photo of lemon crinkle cookies on a wire rack

Lemon Cake Mix Cookies

These lemon cake mix cookies are easy to make, perfectly chewy, and a delicious sweet-tart treat for lemon lovers!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 34
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Spray 2 large baking sheets with cooking spray and set aside.
  2. Combine the cake mix, Cool Whip, egg, and lemon zest (if using) in a medium bowl. Stir with a rubber spatula until smooth.
  3. Place the powdered sugar in a small bowl. Scoop 1 tablespoon of dough at a time into the powdered sugar and roll to coat.
  4. Shape the sugar-coated dough into neat balls and arrange on the prepared baking sheets about 1 1/2 inches apart.
  5. 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.
  6. Uneaten cookies can be stored in airtight containers at room temperature for a couple of days. They can also be frozen (in airtight containers, layered with parchment) for up to 2 months. Defrost them in the fridge overnight or on the counter at room temp before eating them.

Recipe Video

Recipe Notes

  • *I used Duncan Hines perfectly moist lemon supreme mix
  • **An 8-ounce tub of Cool Whip is roughly 3 cups, so you’ll need about 2/3 of the tub. If your Cool Whip is frozen, thaw it in the fridge as instructed on the package.
  • I like to add lemon zest for an extra pop of flavor but if you prefer a more subtle lemon in your cookies then feel free to leave it out.
  • You can add up to 1 teaspoon of vanilla extract to these cookies if you like, either along with the lemon zest or in place of it.
  • The cookie dough will be really sticky so you won’t be able to shape the dough into balls until after you’ve rolled tablespoons of it in powdered sugar. Just kind of drop blobs of dough into the sugar, turn to coat, and then roll the dough between your hands to form balls.