Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.

Place the powdered sugar in a small bowl or shallow plate, set aside.

In the bowl of a stand mixer, combine the lemon cake mix, 8 oz of the cool whip and egg. Mix to combine thoroughly.

Use a small ice cream scoop or two spoons to scoop out a small 1-inch size ball of dough and place in the powdered sugar. The dough is very sticky, so the spoons are super helpful.

Coat in the powdered sugar and place on your prepared baking sheets at least two inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are set and the center is no longer glossy. Allow to cool completely before decorating.

When ready to decorate, combine the remaining 8 oz of cool whip with the dry strawberry jello mix. Mix thoroughly.

Use the back of a spoon or a knife to spread the jello frosting over each of the cookies.

Garnish with the diced strawberries.