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+ servings

Powdered Sugar Lemon Cookies

Gorgeous crinkle topped chewy lemon cookies with just five ingredients! Recipe makes just 12 cookies Double it if you need more.
Course Dessert
Cuisine American
Keyword box cake mix, cookies, Cool Whip, lemon, powdered sugar, whippersnapper
Prep Time 8 minutes
Cook Time 15 minutes
Freeze 10 minutes
Total Time 33 minutes
Servings 12
Calories 113kcal


  • Medium mixing bowl
  • Cookie sheet
  • Airtight container for storing cookies in single layers.


  • ½ box yellow cake mix (1 ¾ cups) of a boxed cake mix
  • 1 cup Cool-Whip
  • 1 egg yolk
  • zest of ½ lemon
  • ½ cup powdered sugar


  • Preheat oven to 375 degrees.
  • Add the cake mix, egg yolk, Cool-Whip, and lemon zest to a medium mixing bowl.
  • Stir until it becomes a cookie dough. If dough is too stiff add a teaspoon of water or lemon juice. Add more a little bit at a time until the dough feels right.
  • Lightly grease hands with butter or neutral oil. Form dough into twelve balls.
  • Place balls on parchment paper lined sheet pan. Freeze ten minutes.
  • While dough is in the freezer, sift the powdered sugar through a mesh sieve or sifter into a small bowl.
  • Remove ball of dough from the freezer and coat each one immediately with powdered sugar. Don't scrimp! You won't get a dramatic crinkle on the tops if you scrimp.
  • Place the cookie balls back on the baking sheet on a fresh piece of parchment paper. Bake at 375 degrees for 14-15 minutes.
  • Remove from the oven and allow the cookies to cool for 5 minutes before removing them to a wire rack to cool completely. Enjoy!


Calories: 113kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 162mg | Potassium: 19mg | Fiber: 1g | Sugar: 15g | Vitamin A: 33IU | Calcium: 54mg | Iron: 1mg