Cool Whip Cookies

Introduction

These Cool Whip cookies are a family favorite in my house. I first tried them on a whim, and I was immediately blown away by how light, soft, and melt-in-your-mouth they were. The lemon zest adds a lovely tang, while the powdered sugar gives the cookies a sweet, delicate finish. The best part is that they are incredibly easy to make, requiring minimal ingredients and effort. Since then, they have become a staple at family gatherings and holiday celebrations. My kids adore these cookies, and they are always the first to disappear from the dessert table. If you’re looking for a simple yet delicious treat that everyone will love, Cool Whip cookies are the way to go!

Ingredients

• 300 grams of flour
• 110 grams of butter (softened)
• 120 grams of sugar
• 2 egg yolks
• 6 grams baking powder
• 1 lemon (45 ml juice + zest)
• Castor sugar and icing sugar for rolling

Instructions

1. Prepare the Dough: In a large salad bowl, place the softened butter. Add the egg yolks and beat with a mixer until you achieve a smooth and creamy mixture.
2. Add Lemon and Sugar: Zest the lemon and add it to the mixture. Then, squeeze the lemon juice (about 45 ml) into the bowl. Add the sugar and beat again until the mixture is fully combined and slightly pounded.
3. Mix Dry Ingredients: Sift in the flour and baking powder. Stir gently until everything is incorporated, and the dough becomes compact and homogeneous. The dough should begin to pull away from the sides of the bowl.
4. Rest the Dough: Cover the bowl and set it aside for 30 minutes in the refrigerator to allow the dough to rest and firm up.
5. Form the Cookies: After the dough has rested, take small portions and roll them into balls about 3 cm in diameter. Arrange the balls on a baking sheet, making sure to leave enough space between each one.
6. Coat with Sugar: Roll each dough ball first in castor sugar and then in icing sugar, ensuring an even coating.
7. Bake the Cookies: Place the cookies in a preheated oven at 180°C (350°F) and bake for 12 to 15 minutes, or until the cookies swell and crack. Be careful not to let them brown. For best results, bake for 12 minutes.
8. Cool Completely: Once out of the oven, let the cookies cool on the baking tray before handling them. Enjoy them once completely cool!

Nutrition Facts (Per Serving)

• Servings: 20 cookies
• Calories per serving: 85 kcal
• Sugar: 6g
• Sodium: 25mg
• Fat: 4g
• Saturated Fat: 2.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 30mg

Preparation Time

• Total time: 1 hour
• Prep time: 30 minutes
• Cook time: 12-15 minutes

How to Serve

• Serve the cookies at room temperature or slightly chilled for a refreshing bite.
• Pair with a cup of tea, coffee, or milk for the perfect treat.
• Serve on a dessert platter at parties or family gatherings for a simple yet elegant addition.
• These cookies make a great gift when packaged in a decorative box or tin.

Additional Tips

1. Use Soft Butter: Make sure your butter is softened at room temperature to achieve a smooth, lump-free dough.
2. Don’t Overbake: Keep an eye on the cookies to ensure they don’t brown. They should just swell and crack for the perfect texture.
3. Use Fresh Lemon: Fresh lemon zest gives the cookies a better, more vibrant flavor than bottled lemon juice.
4. Chill the Dough: If your dough is too sticky, refrigerating it for a bit longer can make it easier to handle.
5. Flavor Variations: Try adding a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor.

Recipe Variations

• Lemon-Lavender Cool Whip Cookies: Add dried lavender flowers along with the lemon zest for a unique, fragrant twist.
• Chocolate Cool Whip Cookies: Mix in ¼ cup of cocoa powder to the dry ingredients for a chocolatey variation of this recipe.
• Orange Cool Whip Cookies: Swap out the lemon for orange zest and juice for a citrusy alternative.
• Vegan Cool Whip Cookies: Use plant-based butter and flax egg replacer for a vegan-friendly version of these cookies.
• Gluten-Free Cool Whip Cookies: Use a gluten-free flour blend to make these cookies suitable for those with dietary restrictions.

Serving Suggestions

• Serve these cookies with a fresh fruit salad for a light, refreshing contrast to the sweetness of the cookies.
• Top with a scoop of vanilla ice cream for an indulgent dessert experience.
• Serve alongside other light desserts like macarons or fruit tarts for a delightful tea party treat.

Freezing and Storage

• Freezing: Cool Whip cookies freeze well. After baking and cooling, store them in an airtight container or freezer bag and freeze for up to 3 months.
• Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. Make sure they are completely cool before storing to avoid condensation.

FAQ Section

1. Can I make these cookies without eggs? Yes, you can replace the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan option.
2. Can I use margarine instead of butter? Yes, you can substitute margarine for butter, but the texture and flavor might differ slightly.
3. Do I need to use castor sugar? Castor sugar is fine for rolling, but you can also use regular granulated sugar if you prefer.
4. Can I use a different citrus fruit? Yes, try substituting lime or orange juice and zest for a different flavor profile.
5. What should the texture of the cookies be like? The cookies should be soft, pillowy, and slightly cracked on the surface, not crunchy.
6. Can I add chocolate chips to the dough? Yes, chocolate chips would add a fun twist to the recipe.
7. How do I prevent the dough from sticking? If the dough is too sticky, refrigerate it longer or dust your hands and work surface with flour.
8. Can I double this recipe? Yes, you can easily double the recipe for a larger batch.
9. Can I make these cookies ahead of time? Yes, the dough can be prepared ahead and stored in the fridge for up to 24 hours before baking.
10. Why do the cookies crack on top? The cracking is due to the nature of the dough and the baking process. It’s a sign of a perfectly baked Cool Whip cookie!
11. Can I use frozen butter instead of softened butter? It’s best to use softened butter for this recipe. Frozen butter can be too firm to properly incorporate into the dough, leading to a less smooth texture.
12. How can I tell when these cookies are done baking? These cookies should be slightly puffed and cracked on top, but they should not be brown. They are done when they no longer appear shiny in the center and have a light, soft texture.
13. Can I make these cookies without lemon? Yes, you can omit the lemon and substitute with another citrus fruit like orange or lime, or you could even use vanilla extract for a different flavor.
14. Can I make these cookies smaller or larger? Yes, you can adjust the size of the dough balls. If you make them smaller, reduce the baking time slightly. If you make them larger, you may need to extend the baking time by a minute or two.
15. Can I store the dough before baking? Yes, you can store the dough in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature for a few minutes before rolling into balls for even baking.

Conclusion
Cool Whip cookies are an easy-to-make, delicious treat that will impress friends and family alike. With their light texture, tangy lemon flavor, and sweet powdered sugar coating, they make the perfect addition to any dessert table. Whether you’re looking for a simple snack or a special gift for someone, these cookies are a great choice. Try them out and enjoy the sweet simplicity of this delightful recipe!

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