Cool Whip Cookies Recipe -
Cool Whip Cookies Recipe

Cool Whip Cookies

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"Light and easy cookies made with lemon cake mix."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
  3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2008

I have been making this recipe for years...Tips chill the dough about an hour - it's easier to handle. Add 1/2 C flour. Let them bake 8-12 minutes, checking at 8,10&12 minutes - the bottoms should be golden brown. Pull the cookie sheets out and let the cookies rest on the sheets for a few minutes. Do not keep in the oven because you think these are not done - cause they are! They will harden up as they sit on the sheets and cool down. YUMMO!!! I also have tried with sugar free cool-whip - less calores and it's still just so gooood.

Most Helpful Critical Review
Oct 28, 2011

Great the first day but they get kind of chewy after that.

Dec 27, 2006

You can use ANY packaged cake mix, and you can even use dry brownie mix. You can also get creative with what kind of sugar mix you use to roll the dough into. My friend made a mix of sugar and splenda and ground it up to mimic the texture of powdered sugar and the cookies were fabulous! For as easy as this is to make, the cookies taste better than I've had in a long time, AND they always remain moist!

Dec 09, 2002

My grandma would make these all the time when I was little. She would use also use white cake mix with 3 egg whites and then add food coloring to the batter. (ie., red and green for Christmas) She would also make ahead and freeze. (freeze no longer than 2 months. let thaw in fridge for 24 hours) I'm so glad to see this recipe out here! Brings back wonderful memories of baking with grandma so long ago!

Sep 29, 2003

I don't know if I did something wrong, but 8 minutes was not long enough... I actually had to double the time, so if anyone tries this, you might want to do a small test batch... Other than tha, these cookies taste great, and are easy to make :o)

Aug 26, 2003

These are sooooo good! I chilled the dough, and then scooped it with one spoon and scraped it into the powdered sugar with a second spoon. They WERE good ~ gone now!

Nov 15, 2003

Easy to make and has a great texture. I too had to play around with the baking time a bit. I wound up baking the cookies for 14 minutes and they turned out great. I made this with chocolate cake mix as I was out of lemon. Can't wait to try it with lemon!

Dec 05, 2007

definitely a cake like cookie, but HEY, whe n you're using a cake mix I guess that's a natural. I found it too difficult to take the sticky thick dough and roll it in confectioners sugar so I dusted the cookie with 10X after baking. You don't get the crackle look but the taste is still there. You could call these cookies muffin tops and for those of you who are Seinfeld fans, this is a good basis for a black and white cookie...just mix up two batches of icing one choco and one vanilla and brush half the cookie with each...Look to the Cookie!


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  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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