This recipe is perfect for those moments when you crave a homemade treat but don’t have the time or energy to go through the hassle of traditional cookie baking. Lemon Cool Whip Cookies can be whipped up in no time, allowing you to satisfy your dessert cravings without spending hours in the kitchen.
How to Make Lemon Crinkle Cookies
Preheat your oven to 350°F and spray a cookie sheet with non-stick cooking spray.
In a large bowl, combine the lemon cake mix, Cool Whip, and egg. Mix until the ingredients are well combined. The mixture will be very fluffy, so make sure to mix thoroughly.
Use a small cookie scoop or two spoons to drop rounded cookie dough onto a plate filled with powdered sugar. Roll the dough balls until they are completely covered in powdered sugar.
Place the cookies on the prepared cookie sheet, leaving about 2 inches of space between each cookie.
Bake the cookies at 350°F for approximately 8 minutes, or until they are lightly golden around the edges. Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to wire racks to cool completely.
Once the cookies have cooled completely, store them in an airtight container at room temperature. It is recommended to consume these cookies within a day or two of baking for the best taste and texture.
How to Store Lemon Cool Whip Cookies:
After baking these delightful cookies, it’s important to store them properly to maintain their freshness. Follow these simple steps to store your Lemon Cool Whip Cookies:
1. Allow the cookies to cool completely on wire racks.
2. Once cooled, transfer the cookies to an airtight container, ensuring they are in a single layer.
3. Store the container at room temperature in a cool and dry place away from direct sunlight.
4. Lemon Cool Whip Cookies are best enjoyed within a day or two of baking, as they tend to lose their soft and fluffy texture over time. However, they are often devoured quickly due to their irresistible taste.
It’s worth mentioning that refrigerating these cookies is unnecessary, as it can affect their texture and make them less enjoyable. Simply store them in an airtight container at room temperature for optimal freshness.
How to Freeze Cookies:
If you’d like to have some cookies on hand for future enjoyment or to extend their shelf life, freezing them is a great option. Here’s a simple guide to freezing cookies:
1. Flash freeze the cookies before baking them. This method prevents them from sticking together and allows you to easily bake a few at a time.
2. Line a plate or pan that fits in your freezer with parchment paper.
3. Place the formed cookie dough balls on the parchment paper, ensuring they are evenly spaced.
4. Transfer the plate or pan to the freezer and allow the cookies to freeze for about an hour, or until they are firm.
5. Once the cookies are frozen, transfer them to a freezer bag or airtight container. Remember to label the bag or container with the date and cookie type.
6. Frozen Lemon Cool Whip Cookies can be stored in the freezer for up to 2 months.
When you’re ready to enjoy the frozen cookies, simply bake them as you would with fresh dough. Keep in mind that you may need to add a couple of extra minutes to the baking time, so keep a close eye on them to achieve the desired texture and golden color.
Freezing Lemon Crinkle Cookies:
If you’ve made a batch of Lemon Crinkle Cookies and would like to freeze some for later, follow these steps:
1. Prepare the Lemon Crinkle Cookies as instructed in the previous section, but do not bake them.
2. Line a plate or pan that fits in your freezer with parchment paper.
3. Place the formed cookie dough balls on the parchment paper, leaving space between them.
4. Flash freeze the cookies on the plate or pan for about an hour, or until they are firm.
5. Transfer the frozen cookies to a freezer bag or airtight container. Make sure to label the bag or container with the date and cookie type.
6. The frozen Lemon Crinkle Cookies can be stored in the freezer for up to 2 months.
When you’re ready to enjoy these frozen treats, simply bake them following the regular baking instructions. Keep in mind that the cookies may require a few extra minutes in the oven, so keep a close eye on them to ensure they are baked to perfection.
Can I use a different flavor of cake mix?
While the recipe calls for lemon cake mix, you can certainly experiment with other flavors if you prefer. Try using a vanilla, strawberry, or even a chocolate cake mix to create a variety of flavors.
Can I substitute Cool Whip with homemade whipped cream?
The recipe specifically calls for Cool Whip due to its unique texture and stability. While you can experiment with homemade whipped cream, it may affect the overall texture and consistency of the cookies.
Can I freeze Lemon Cool Whip Cookies?
Yes, you can freeze Lemon Cool Whip Cookies for up to 2-3 months. Ensure they are stored in an airtight container or freezer bag to maintain freshness. Thaw them at room temperature before consuming.
Can I add additional ingredients to the cookie dough?
Absolutely! Lemon Cool Whip Cookies provide a versatile base for customization. Feel free to add zest from fresh lemons, white chocolate chips, or even chopped nuts to enhance the flavor and texture of the cookies.
Can I make smaller or larger cookies?
Yes, you can adjust the size of the cookies according to your preference. For smaller cookies, use a smaller cookie scoop or drop less dough onto the powdered sugar. For larger cookies, use a larger scoop or drop more dough.
Lemon Cool Whip Cookies
Ingredients
- 1 box lemon cake mix
- 1 8 ounces tub of Cool Whip
- 1 egg
- ½ – 1 cup powdered sugar
Instructions
- Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
- In a large bowl, mix together cake mix, cool whip, and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
- Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on a cookie sheet, about 2 inches apart.
- Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
Notes
