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Light Lemon Cake Puff Cookies
Author: Crabby Housewife
  • 1 box lemon cake mix can substitute any flavor
  • 1 tub Sugar Free Cool Whip you can also use Fat Free if you aren't worried about carbs
  • 1 egg for Vegan, sub in 1/3 can lemon lime soda, this will lighten up the cookies
  • Optional: Powdered sugar and fresh lemons to make a lemon glaze
  1. In a mixer combine cake mix, softened Cool Whip and egg or soda.
  2. Mix until the consistency of cookie dough.
  3. Spoon cookie mixture onto a sheet of plastic wrap and roll up into a log. Make sure the wrap completely covers the dough and is airtight.
  4. Refrigerate for 2 hours.
  5. Pull out of the fridge and unwrap.
  6. Slice into 1" width sections.
  7. Roll each section into a small ball and place onto parchment paper.
  8. Cook in preheated 350 degree Fahrenheit oven for ten minutes. Cookies will not brown up but dough should spring back when touched lightly with fingers. If the edges get brown, then you are overcooking the cookies and should pull them out immediately. Otherwise, they will be hard and not moist and light.
  9. Allow to cool.
  10. If desired, add lemon glaze by mixing powdered sugar, squeezed juice from fresh lemons and water until you have a glaze the consistency of school glue. You can then drizzle over the cookies and allow to set up. If you want a yellow look, add a drop or two of food coloring.