Search thousands of recipes reviewed by home cooks like you.

Cool Whip Cookies

Cool Whip Cookies

Linda K.

Light and easy cookies made with lemon cake mix.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MastahX
148
8/10/2008

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.

Gwenn
128
12/27/2006

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!

B_CHAP
90
12/9/2002

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!