Lemon Fluffies are a vintage 1970s era cookie recipe made with just 3 ingredients and they’re just a little bit too crazy to believe!!
Sometimes I share recipes just for fun. Lemon Fluffies are made with just 3 ingredients and it’s one of those I’ll believe it when I see it moments. Strawberry Fluffies were a viral sensation last spring, so this year I thought I’d try a lemon version. These cookies have a crackled surface, a distinct lemony flavor and a soft cakey texture. Should you make them? Let me put it this way ~ if you’re bored stiff, babysitting kids on a rainy day, or just can’t resist a good cake mix hack, then yes! All others read on and decide for yourself ๐
lemon Fluffies ingredients
Don’t blink!
- a lemon cake mix
- I use Duncan Hine’s Signature Lemon Cake. This line of mixes is made with natural flavorings. I use them in all my cake mix recipes like my Brown Sugar Peach Cake and my Cherry Almond Crisp Dump Cake.
- a tub of Cool Whip
- I use Extra Creamy
- powdered sugar
how to make lemon fluffies step by step
Step 1. Dump your lemon cake mix and Cool Whip into a bowl
Stir, stir, stir. The batter is a bit sticky, so stick with it! Get both of those ingredients well incorporated. There should be no streaks of Cool Whip or dry cake mix left.
Step 2. Scoop out balls of dough and roll in powdered sugar
I use a small 1″ cookie scoop, about a rounded tablespoon. Roll in the powdered sugar to coat liberally.
Step 3. Place on lined baking sheet 2″ apart
Even though these lemon fluffies don’t spread much it’s a good idea to space them 2 inches apart to help them cook evenly.
step 4. Bake for about 10-12 minutes
Visual cues are not particularly helpful with lemon fluffies. They won’t look all that different from when they went in the oven, except that they will have spread and crackled a bit. They will crackle more as they cool.
conclusion on lemon fluffies
If you like a soft cakey cookie these lemon fluffies aren’t bad at all! The flavor is bright and the texture is pleasant, but be aware they are a sweet cookie. I think they’d be a good addition to a cookie assortment where you’re looking for variety.
can you make fluffies with other cake mix flavors?
I think it would be fun to think about other cake mix varieties you could try; chocolate and red velvet come to mind. Strawberry fluffies are the originals, made with a strawberry cake mix. There are probably add ins like sprinkles, finely chopped nuts, or mini chips to experiment with too, depending on your ‘flavor profile’.
more almost to crazy to believe recipes
3 Minute Miracle Chocolate Mousse!
Lemon Fluffies
Equipment
- parchment paper
- 1 inch cookie scoop
Ingredients
- 15 ounce lemon cake mix, I use Duncan Hines Signature Lemon Cake mix
- 8 ounce Extra Creamy Cool Whip
- 1 cup powdered sugar, for coating
Instructions
- Preheat oven to 350F. Line baking sheet with parchment paper.
- Put the cake mix into a large mixing bowl and add the thawed cool whip. Stir until completely combined. You want all the dry mix to be incorporated, and no white streaks of cool whip. The batter will be sticky.
- Use a small 1" scoop to scoop out balls of dough (about a rounded tablespoon.) Roll in the powdered sugar and place, 2 inches apart, on the cookie sheet.
- Bake 10-12 minutes. I suggest doing a test cookie or two to check your oven. 10 minutes will yield a softer cookie, while 12 minutes will be a bit firmer. The exact time will also depend on the size of your balls of dough.
- Enjoy!
- Your cookies can be stored in an airtight container at room temperature for up to 3 days.They can be frozen for longer storage.
Delicious! Just made them…
All your recipes are spot on.
Thanks Maria, glad you enjoyed these.
I made these cookies after dinner last night and they were wonderful! So light and perfect for spring!
My mind is blown that you can make these incredibly fluffy cookies with just 3 ingredients! SOOOO GOOD!!!!
These were fun to make with my kids, and they devoured them ๐
Thanks Kushi, glad they were a hit!
I love that you only need a few ingredients for these lemon cookies! Such a handy hack.
very yummy! can’t stay out of them! you are correct about the stickiness of the batter. I found putting a pinch of confectioners sugar in the cookie scoop every 2 -3 dips helped immensely. also you were spot on with the timing. I wonder about how they would turn out if made as a bar cookie. the recipe is so easy. might have to give it a try. thanks for the memories.
Glad I could spark those foodie memories for you Karin ๐ Report back if you try the bars!
Wow! These are probably the easiest cookie I’ve ever made. They taste fabulous and my family ate them right up.