Lemon Glazed Cool Whip Cookies are a simple and delicious treat that packs a lot of flavor into every bite. These Lemon Cookies have a sweet, tangy, and refreshing taste that you will absolutely love.
Can we please talk about how amazing and easy to make these Lemon Cake Mix Cookies are? I went from craving something lemon to eating these soft, chewy lemon cookies in less than 30 minutes. Other recipes have you roll them in powdered sugar but the dough is so sticky and that part drives me crazy. So I’ve altered the method and I bake them, then add a bright, fresh lemon glaze that is so incredible. Fingers crossed you have a lemon on hand! If not, add it to your grocery list and make these cookies… you will not regret it!
What are lemon cool whip cookies?
They are an incredibly easy 3 ingredient cookie recipe made with lemon-flavored cake mix, cool whip, and an egg. Combining all three of these together gives you a flavorful cookie with very little effort. They are fast, simple, and downright delicious. Then, when you add the fresh lemon glaze on top it just makes them so much more irresistible. These cookies are great for so many occasions, a baby shower, wedding shower, summer BBQ, just to name a few!
Ingredients for Lemon Glazed Cool Whip Cookies
For the cookies you will need:
-Lemon Cake Mix: With 1 box of lemon cake mix we can have the flavor, leavening agents, sugar, and everything else contained within the dry mix saving us from a lot of effort and giving us great results.
-Cool Whip: Using 1 tub of thawed whipped topping (8 ounce) will give your cookies a lovely texture.
-Egg: You need 1 egg will be the binding for the cookie dough so that it sticks together and does not crumble apart.
For the glaze we will need:
-Powdered sugar: Using 1 cup of powdered sugar will give the glaze a nice thick and smooth consistency.
-Butter: You need 1 tablespoon of melted butter to add richness and shine to the glaze.
-Lemon: You will need 1 Tablespoon of fresh lemon juice and 1 teaspoon of lemon rind. You can also substitute this for 1 teaspoon of lemon extract and 2 Tablespoons of milk.
How to make Glazed Lemon Cool Whip Cookies
Start by preheating your oven to 350 degrees F. Then, line a cookie sheet with parchment paper.
In a medium size mixing bowl, combine the cake mix, egg and cool whip with a hand mixer until they are all well combined.
Then, use a cookie scoop to scoop the dough out of the bowl and onto your prepared cookie sheet.
Be sure to place them apart to give the cookie dough balls room to grow and expand as they cook. A general rule of thumb is about 2 inches between each cookie.
Then, bake the cookies in the pre-heated oven for 10-12 minutes. You want the cookies to begin to lightly brown on the tops.
When done, remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
When the cookies come out of the oven, they are still pretty soft and puffed up. As you allow them to cool on the sheet, they will continue to cook slightly and flatten out.
Transfer your cooled cookies onto a cooling rack to finish cooling completely.
While the cookies are finishing cooling it is time to make the glaze! Start by whisking all of the powder sugar, melted butter, lemon juice and lemon rind in a bowl until nice and smooth. If your glaze is too runny, add a bit more powder sugar. If it happens to be too think, add a bit more melted butter or lemon juice if you want an extra punch of flavor.
Procced to spoon about 1 teaspoon of glaze over the tops of each cookie.
Gently spread it around to coat the cookie. Serve fresh and enjoy!
LEMON GLAZED COOL WHIP COOKIES
Ingredients
Cookie Dough
- 1 box Lemon cake mix 15.25 oz
- 1 tub Cool Whip 8 oz
- 1 egg
Glaze
- 1 cup powdered sugar
- 1 TBSP melted butter
- 1 TBSP fresh lemon juice*
- 1 TSP lemon rind* *OR substitute the fresh lemon juice & rind for-- 1 tsp lemon extract + 2 TBSP milk
Instructions
Cookie Dough
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
- In a medium size mixing bowl, combine the cake mix, egg and cool whip with a hand mixer until they are all well combined.
- Then, use a cookie scoop to scoop the dough out of the bowl and onto your prepared cookie sheet. Be sure to place them apart to give the cookie dough balls room to grow and expand as they cook. A general rule of thumb is about 2 inches between each cookie.
- Then, bake the cookies in the pre-heated oven for 10-12 minutes. You want the cookies to begin to lightly brown on the tops.
- When done, remove the cookies from the oven and allow them to cool on the cookie sheet for 5 minutes. When the cookies come out of the oven, they are still pretty soft and puffed up. As you allow them to cool on the sheet, they will continue to cook slightly and flatten out. Transfer your cooled cookies onto a cooling rack to finish cooling completely.
Glaze
- Start by whisking all of the powder sugar, melted butter, lemon juice and lemon rind in a bowl until nice and smooth. If your glaze is too runny, add a bit more powder sugar. If it happens to be too think, add a bit more melted butter or lemon juice if you want an extra punch of flavor.
- Procced to spoon about 1 teaspoon of glaze over the tops of each cookie.
Notes
Nutrition
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Adapted from Living on a Dime.
How long are cool whip cookies good for?
These cookies are good for 3-5 days in an airtight container at room temperature. As they age the cookies will become stale so it is best to enjoy them when fresh or freeze them for longer storage. You can freeze unglazed cookies for up to 3 months in an airtight container, thaw, and then add a fresh glaze to the tops when ready to eat!
Can I make cool whip cookies dairy free?
If you use a dairy free cake mix and use a dairy free whipped topping you can make these cookies dairy free. These simple substitutions should not change any of the instructions or outcomes.
Making these glazed lemon cookies with cake mix and cool whip is a fun way to make a great cookie. With tangy sweet flavors in every lemon-filled bite, these summer cookies are perfect for sharing with friends and family.
Erin @ Simple, Sweet & Savory says
YUM! And baked goods that involve lemon I am totally on board with. These look so yummy and easy to make. Pinning!
Pat C. says
Ooh, my mouth is drooling! I can’t wait to try these–the Cool Whip is such an intriguing ingredient! (I assume that Fat-Free Cool Whip would not work in this recipe?)
Does the glaze eventually form a dry-to-the-touch “film”? I’d love to mail these to my mom, but I’m afraid of a “wet” glaze smearing all over whatever I use between the layers.
Thanks for sharing this delicious-looking recipe! xoxo
Jessica says
Pat- the glaze does harden but overall the cookies are pretty soft, so I’m not sure mailing them would work out very well. I haven’t ever tried them with Fat Free Cool Whip, but let me know how it goes if you do! 🙂
Pat C. says
Thank you for your prompt reply, Jessica, and for the helpful info. I might be visiting Mom next month, so I can bring them with me–er, what’s left of them at the end of a 5-hour drive! hehe
I’ll probably stick with the original Cool Whip for the Mom batch, in case the low-fat version doesn’t work out; plus the poor woman is frail and barely weighs 100 lbs, so she doesn’t need to worry about her fat intake–unlike, um, well, me!
Thanks again, Jessica. I’ll let you know how they turn out whichever way I make them! xoxo
Jessica says
Great ideas Pat! I hope you enjoy them!
Pam says
This was not a recipe I will repeat any time soon… wait, honestly? Any time EVER! Dough was incredibly sticky,
glue-like. Flavor? Ick.. not at all lemony. Glaze was good, licking off the spoon like. (Didn’t help the cookie at all). I was curious about the cool whip, excited to try this (how interesting, right?)—- that bakers excitement quickly gone…
(I realize this has been 7 years since initially posted, so probably no one will read this)
Nicole says
I’m so sorry to hear that you weren’t a fan of the recipe