Lemon Coolers

Lemon Coolers

33 Reviews 4 Pics
Suzanne Stull
Recipe by  Suzanne Stull

“Lemon-flavored, dainty cookies.”

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Adjust Servings

Original recipe yields 3 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together cake mix, whipped topping and egg. Drop by teaspoonfuls into bowl of confectioners' sugar and coat. Shape into balls.
  3. Bake for 10 to 12 minutes. Do not brown.

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Reviews (33)

Rate This Recipe
Kim O.

Kim O.

I made a few changes and the flavor was great. I added the juice from 1/2 a lemon to the batter and mixed it in my Kitchenaid mixer and I had no problems getting everything to blend. I also ran the beater between batches to keep it well blended. I added a package of Lemonade flavored koolaid to the powdered sugar. It gave the cookies a bit of tartness that reminded me of the Lemon Coolers that I believe Sunshine used to make. Next time, I may cook them longer than recommended at a lower heat so they will get crunchy without browning and I'll dip them back into the powdered sugar/lemonade mixture after baking.

Pam Ward

Pam Ward

These are great! A friend gave me this same recipe but called them lemon drops. If you like soft chewy cookies then you will love these. I baked them on an airbake cookie sheet for about 14 minutes since baking on airbake cookie sheets make them lighter and less crusty than regular ones. My mother and I are going to make these for her next open house. (I shared a picture of how mine turned out.)



These cookies turn out light and lemony. They are very refreshing. Getting the cake mix completely blended into the whipped topping is a challenge, but well worth it! Everyone who tried them, liked them.

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Amount Per Serving (36 total)

  • Calories
  • 108 cal
  • 5%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 18.6 g
  • 6%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 106 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Mrs. Ronzo's Lemon Balls


next recipe:

Lemon Bars I