Lemon Cool Whip Cookies are perfect for a low point dessert!
One batch makes 24 cookies. You can freeze any leftovers to have at a later time.
I’ve made regular Cool Whip Cookies and Chocolate Cool Whip Cookies. Both are delicious, but I thought adding lemon would make them perfect for summer.
What you need to make Lemon Cool Whip Cookies:
- Pillsbury sugar free classic yellow cake mix
- Fat free Cool Whip
- (1) egg
- Lemon zest
- Powdered sugar
This is one of the easiest cookie recipes you’ll ever make!
How to make Lemon Cool Whip Cookies:
Start by preheating the oven at 350 degrees F.
I used a zester to get a tablespoon of lemon zest. You can also use a box grater if you don’t have a zester.
Add the cake mix, Cool Whip, egg, and lemon zest to a large mixing bowl. Mix all of the ingredients together with a rubber spatula.
Line a baking sheet with parchment paper, a silicon mat, or nonstick cooking spray.
Put the powdered sugar in a small bowl.
The recipe calls for 1/3 cup of powdered sugar, but it doesn’t all get used.
I used 1/4 cup of the powdered sugar which is 9 points. Since there are 24 cookies it doesn’t add a lot of points.
I’ve had people ask if you can leave out the powdered sugar to save the points. I’m sure you can, but since it doesn’t add that many points I leave it in.
This is a sticky batter. I used a cookie scoop to remove the batter from the mixing bowl, then added it to the powdered sugar. I used a fork to move the batter around, then moved it to the baking sheet.
Bake the cookies for 9-13 minutes.
When the cookies bake they will spread out and get crinkly.
Let them cool for a minute before adding them to a cooling rack.
Click here to track the WW points on your app.
Yield: 24 cookies
Click here to track the WW points on your app.
- 1 box Pillsbury sugar free classic yellow cake mix
- 8 oz. fat-free Cool Whip (thawed)
- 1 egg
- 1 tablespoon lemon zest
- 1/3 cup powdered sugar
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, a silicone mat, or spray with nonstick cooking spray.
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In a large mixing bowl add the cake mix, Cool Whip, egg, and lemon zest. Use a rubber spatula and mix together.
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Add the powdered sugar to a small bowl.
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Use a cookie scoop to get the cookie batter out then drop it into the powdered sugar. Use a fork to move it around the powdered sugar, then place it onto the baking sheet.
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Bake for 9-13 minutes. Let cool for a minute then place cookies onto a cooling rack.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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