These Lemon Crinkle Cookies are so easy to make, and they only have four ingredients! They will remind you of sunshine and warmer days!
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Lemon Cookies
Looking for a delightful dessert that’s both easy to make and bursting with flavor? Look no further than Lemon Crinkle Cookies! These delightful treats, also known as Cool Whip Cookies, are a perfect combination of tangy lemon and sweet goodness.
If you’re a fan of lemon desserts, this Lemon Crinkle Cookie recipe is a must-try. Made with just a handful of ingredients, including a box of lemon cake mix and Cool Whip, these cookies come together effortlessly for a treat that’s sure to impress.
What sets Lemon Cookies with Cool Whip apart is their unique texture and flavor. The Cool Whip adds a light and fluffy texture to the cookies, while the lemon cake mix provides a burst of citrus flavor in every bite. The result? A mouthwatering treat that’s perfect for any occasion.
Whether you’re hosting a summer picnic, looking for a sweet treat to enjoy with your morning coffee, or simply craving something lemony and delicious, these Lemon Crinkle Cookies are sure to hit the spot. Plus, with their vibrant yellow color and crinkled appearance, they make for a stunning addition to any dessert spread.
Ready to give these Lemon Cookies a try? Trust us, once you try these Lemon Crinkle Cookies, they’ll become a regular staple in your baking rotation!
Lemon Cool Whip Cookies: Ingredients & Equipment
To make this Lemon Cookies recipe, you will need …
Ingredients
- lemon cake mix – If you don’t have lemon cake mix on hand, you can use a white or yellow cake mix and add lemon extract or zest to infuse lemon flavor into the cookies.
- large egg – If you’re vegan or allergic to eggs, you can try using a commercial egg replacer, mashed banana, applesauce, or a flaxseed meal mixed with water as substitutes for the egg in the recipe.
- frozen whipped topping – such as Cool Whip. If you prefer not to use Cool Whip or can’t find it, you can substitute it with stabilized whipped cream or homemade whipped cream. To stabilize whipped cream, you can add a small amount of gelatin or cornstarch to help it hold its shape.
- powdered sugar – If you’re out of powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it becomes fine and powdery. Alternatively, you can use granulated sugar for rolling the cookie dough balls, but note that the texture of the cookies may be slightly different.
Equipment
- baking sheets lined with parchment paper
- large mixing bowl and rubber spatula
- cookie scoop
- wire cooling rack
Serving Suggestions For Lemon Crinkle Cookies
- Picnic or Party Snack: Pack the cookies in a basket for a picnic or serve them on a dessert platter at parties and gatherings.
- Gift Giving: Package the cookies in decorative bags or boxes tied with ribbon for a thoughtful homemade gift. They make perfect treats for birthdays, holidays, or as a gesture of appreciation.
- Lemonade Stand: Pair Lemon Crinkle Cookies with freshly squeezed lemonade for a refreshing and citrusy combination. This duo is perfect for setting up a lemonade stand on a hot summer day or for enjoying a relaxing afternoon in the backyard.
- Afternoon Tea Party: Arrange Lemon Crinkle Cookies on a tiered serving tray alongside other tea-time treats like scones, cucumber sandwiches, and mini pastries for an elegant afternoon tea party. The bright flavor of the cookies adds a delightful touch to the tea spread.
- Yogurt Parfaits: Crumble Lemon Crinkle Cookies and layer them with Greek yogurt and fresh berries in parfait glasses for a light and refreshing dessert or breakfast option. The cookies add a sweet and tangy crunch to the creamy yogurt and juicy fruit.
- Lemon-themed Dessert Platter: Create a lemon-themed dessert platter featuring Lemon Crinkle Cookies alongside other lemon-infused treats such as lemon bars, lemon meringue pie, lemon brownies, lemon poppy seed muffins, and lemon pound cake. This citrusy spread is sure to please lemon lovers.
- Cookie Ice Cream Sundae: Crumble Lemon Crinkle Cookies over a scoop of vanilla ice cream and top with whipped cream, lemon zest, and a drizzle of caramel or lemon sauce for a decadent cookie ice cream sundae.
Lemon Crinkle Cookie Recipe: FAQs
While fresh lemon juice can add flavor to the cookies, it may not provide enough structure and sweetness. It’s best to use lemon cake mix for the desired texture and taste.
Yes, Lemon Crinkle Cookie dough can be made ahead of time and refrigerated for up to 24 hours before baking. You can also freeze the dough for longer storage, then thaw in the refrigerator before baking.
Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a freezer-safe container for up to 2 months.
Overmixing the dough or using warm ingredients can cause the cookies to spread too much during baking. Make sure to mix the ingredients just until combined, and use chilled dough for better results.
Yes, you can add extra lemon zest to the cookie dough for a more pronounced lemon flavor. Adjust the amount according to your taste preference.
While the powdered sugar coating adds sweetness and helps create the crinkled appearance, you can omit it if desired. The cookies will still be delicious without the coating.
Yes, you can adjust the size of the cookie dough balls to make smaller or larger cookies. Just keep in mind that the baking time may need to be adjusted accordingly.
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Lemon Crinkle Cookies
Equipment
Ingredients
- 1 box lemon cake mix 15.25 oz.
- 1 large egg lightly beaten
- 1 container frozen whipped topping, thawed 8 oz.
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Set aside.
- In a large bowl, combine the cake mix, egg, and thawed whipped topping. (Note: The batter will be thick and sticky.)
- Using a cookie scoop or tablespoon measure, form the dough into balls and roll in powdered sugar. Place 2 inches apart on the prepared pan.
- Bake for 8-12 minutes or until the edges are golden brown.
- Allow the baked cookies to cool on the pan for 3 minutes before transferring the cookies to a wire rack to cool completely.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a freezer-safe container for up to 2 months.
- Makes 20-30 cookies depending on size.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on February 8, 2016. Updated on February 29, 2024.
And the temperature is going down for us here in IN! These are one good looking cookie!
Do you ever put the carb values in your recipes? I am diabetic that’s why I ask. It would be very helpful.
Thanks so much for the feedback, Donna. Most of my recipes are auto-calculated so I’ve never really paid attention. Going forward, I will try to be sure that information is included and I’ll see if I can get my assistant to go back through my old recipe cards and included that info in the near future.
You always have the best lemon recipes, Jamie ! Another great addition to my list 🙂
I just have to make some of these cookies! How easy is this!
You totally had me at 4 ingredients…..and lemon!!!! 🙂
These are wonderful!
only 4 ingredients and will remind me of sunshine and warmer days???? Pass me an entire plate!!! love these cookies!
Could I substitute something else for whipped topping, such as yogurt?