Easy Lemon Strawberry Cool Whip Cookies
Light, fluffy cookies infused with lemon zest, fresh strawberries, and Cool Whip, perfect for a refreshing summer treat with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 ml) Cool Whip, thawed
- 1 large egg, room temperature
- Zest of 1 medium lemon (about 1 tablespoon)
- 1/2 cup (75 g) diced fresh strawberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat sugar and egg until smooth and pale, about 2 minutes.
- Gently fold in Cool Whip and lemon zest, being careful not to overmix.
- Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, folding gently until just combined. Dough will be soft and slightly sticky.
- Carefully fold in diced fresh strawberries, avoiding overworking the dough.
- Drop tablespoon-sized dollops of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-14 minutes until edges are lightly golden but centers remain soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
If dough is too sticky, chill in the fridge for 15-20 minutes before scooping. Use fresh strawberries, not frozen, to avoid soggy dough. Fold Cool Whip gently to maintain airy texture. Watch cookies closely near end of baking to prevent drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Fat: 2
- Carbohydrates: 16
- Protein: 1
Keywords: lemon cookies, strawberry cookies, Cool Whip cookies, summer treats, easy cookies, light cookies, fluffy cookies