I discovered these bright, citrusy Lemon Whippersnaps and immediately fell in love. With just a handful of ingredients, they yield soft, tender cookies bursting with lemon flavor and crowned with that charming powdered-sugar crinkle top. Lemon Whippersnaps Cookies

Why You’ll Love This Recipe

I adore easy recipes—these cookies are just that. The sweet-tart combo from fresh lemon juice and zest instantly brightens my day. Using a lemon cake mix with pudding and Cool Whip ensures an irresistibly moist interior. Plus, they come together in mere minutes—perfect for last-minute baking or a simple party treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

15 oz lemon cake mix (with pudding included)
2 cups Cool Whip
1 egg, lightly beaten
1 tbsp lemon zest
2 tbsp fresh lemon juice
½ cup powdered sugar

Directions

Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
In a large bowl, combine the cake mix, Cool Whip, beaten egg, lemon zest, and lemon juice. Stir until well combined.
Place the powdered sugar in a small bowl.
Scoop out dough (I use a cookie scoop for even sizes), then roll each ball in powdered sugar until coated.
Arrange the coated dough balls on the prepared baking sheet.
Bake for 10–12 minutes, until the cookies are set.
Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 5 minutes
Bake time: 10–12 minutes
Total time: approximately 15–17 minutes

Variations

I sometimes fold in white chocolate chips for extra sweetness—lemon and white chocolate are a dreamy pair.
Swap the lemon cake mix for strawberry, carrot, or spice cake mix to experiment with different flavors.
For an extra lemony punch, I like to add a teaspoon of lemon extract alongside the zest and juice.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To refresh them, I pop a few in the microwave for 5–7 seconds—the centers soften nicely, though the surface won’t crisp again from powdered sugar.

FAQs

What if I can’t find lemon cake mix with pudding?

I’ve substituted by adding a small box of lemon pudding to a regular lemon cake mix. The texture stays just as moist and delicious.

Can I use thawed Cool Whip?

Yes—make sure it’s fully thawed before mixing. Otherwise, the batter might be lumpy.

Why do the cookies crack and get powdered sugar tops?

Rolling the dough in powdered sugar before baking naturally creates those lovely cracked tops as the cookies spread—plus it adds a delicate sweetness.

Can these be frozen?

Definitely. I freeze them in a single layer in a sealed bag. To serve, I thaw at room temperature for about 20–30 minutes. They stay soft and tasty.

Can I make them gluten-free?

Yes—using a gluten-free lemon cake mix works perfectly. The rest of the ingredients are naturally gluten-free.

Conclusion

I love how these Lemon Whippersnaps combine simplicity and flavor so beautifully. Just six ingredients yield a bright, soft cookie perfect for gatherings or sweet moments at home. Next time I want something easy yet impressive, these cookies are my go-to—especially when I crave that refreshing zing of lemon.