My Easy Lemon Cooler Cookies are soft, tart citrus cookies coated in melty powdered sugar. The perfect lemon cookie recipe.
Also try my lemon sheet cake, it’s absolutely incredible.
I know you all love my lemon recipe. Every time we share a lemon, it’s an instant hit. I’m the only one in my family who enjoys lemon desserts, so I always have a pretty catalog of bittersweet lemon recipes to create. I need some people to live in!
And these Sunshine Lemon Cooler Cookies are no exception. Incredibly unbelievable vanilla/butter/lemon cookies coated in powdered sugar and melt in your mouth with every bite. I love these simple cookies!
The ingredient list is pretty simple:
I’ve seen so many versions of lemon coolers over the years, some made with cool whip, some made with lemonade mix, some made with jelly, some with lemon extract… but no fresh lemons. I really like the flavor of They aren’t as strong as artificial flavors, but the subtle natural lemon flavor is far superior in my opinion!
- room temperature butter: I like salty taste so I always use salty, but you can use unsalted too!
- lemon: Use lemon juice and peel. The size of the lemon determines the amount of juice you get, but I’ve found that two medium-sized lemons yield about 1/4 cup of the juice needed for this recipe.
- vanilla extract: Add a little vanilla to this recipe as it goes well with lemon.
- icing sugar: The use of powdered sugar in the cookie recipe and coating makes these cookies stand out. By baking with powdered sugar instead of granulated sugar, it has a fluffy and melting texture!
- 1 egg yolk: I hate wasting ingredients, but this recipe doesn’t require egg whites. Cookies need a limited amount of water, and the fat in the egg yolk does the job.
- dry ingredients: All-purpose flour, baking powder, and kosher salt are the basic ingredients needed for this recipe.
Tools to make your job easier:
- a lemon juicerI bought this simple tool just a few years ago, but it’s still one of my most useful kitchen items. You can easily squeeze out the juice without seeds in the juice.
- zesterIf you don’t have a zester, get one now. A simple tool that can be used to grate citrus peel, grate ginger, grate parmesan cheese and more!
- a cookie scoopCookie scoops are always recommended when baking. Everything becomes much easier.
The steps for this recipe are very simple. The dough comes together in just a few minutes.
make the dough: The procedure is simple, but the mixture may look a little lumpy after adding the lemon juice, but that’s okay. And adding flour may make it look a little dry. The dough will be a little dry and a little crumbly, but it should hold together when rolled into a ball.
roll the dough into a ball: small cookie scoop, Divide the cookie dough into portions and roll them into balls.You can put these pretty close together parchment Lined baking sheet to prevent cookies from spreading too much while baking.this is great Cooking Sheet Almost any recipe can be made in one batch.
bake cookies: Cookies take about 14 minutes to bake in an oven preheated to 350°F. The bottoms are gold and the top is a set.
dust with powdered sugar: Cool the cookies on the baking sheet for 5 minutes, so they are still warm but easy to handle. Place powdered sugar in a small bowl. If you coat the cookies with powdered sugar while they are still warm, the powdered sugar will melt into the cookies a little and help them stick to the cookies. You can, but that first layer should be done while the cookies are still warm.
Tip: You can also add a teaspoon or more of lemon zest to the powdered sugar coating to enhance the lemon flavor.
Should I use fresh lemons?
I wish I could say no here. I love shortcuts and I know a little bottle of lemon juice can be tempting… but if you want the most lemony, bright lemon cookie flavor, use really fresh lemon juice. You will also need a bit of lemon zest, but I haven’t found it packaged yet…I’m sure it’s just a matter of time!
Tip: Use a little lemon extract in your cookies to add more lemon flavor.
Like Sunshine Lemon Cooler!
I’ve seen bags of lemon cooler cookies at random stores like the World Market and specialty grocers, but my local store doesn’t seem to have them… I figured out how to make them at home, so it’s totally fine The recipe is super easy, so it doesn’t take long to bake and eat… and it’s better to make it yourself.
Can you make these using limes?
yes of course! This recipe works with any citrus fruit, including oranges, limes, key limes, blood oranges, and Meyer lemons. We already have another recipe for orange cooler cookies.
This is one of those cookie recipes that you can keep in a tin on your counter for a week or so if you store it airtight. Simply place in a ziplock bag and freeze for up to 30 days for maximum freshness.
explanation
Lemon Cooler Cookies hold quickly and have a sweet/citrus melting texture!
- 1 cup butter, room temperature
- 1 cup powdered sugar, plus 2 cups for rolling
- 1 egg yolk
- 1/4 cup lemon juice
- 1/2 teaspoon vanilla extract
- 1 round tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups all purpose flour
- Preheat oven to 350°F.Arrange the baking sheet parchment and set aside.
- in your bowl stand mixer equipped with paddle attachmentbeat butter and 1 cup powdered sugar on medium speed until smooth.
- Add egg yolks, lemon juice, vanilla, lemon zest, baking powder, and salt. Mix for 1 minute, scraping the sides of the bowl as needed. The mixture may seem a little curdled, this is normal.
- Reduce the mixer to low speed, add the cake flour, and mix until you have a thick dough. It might look a little fragile, but it’s fine as long as it holds together for the next step. If the dough is too dry, add a little lemon juice.
- Scoop out the dough using a small cookie scoop (1 1/2 tbsp.). Roll the dough into a ball and place on the prepared baking sheet 2 inches apart.
- Bake for 13 to 15 minutes until the bottom is golden brown.6
- Let the cookies cool on the baking sheet for 5 minutes, then add the remaining powdered sugar to a small bowl. Roll each warm cookie in the powdered sugar and place on a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Note
*Be sure to use the spoon-and-sweep method when measuring flour.
Store airtight at room temperature for up to 7 days. Airtight and freeze for up to 30 days for maximum freshness.
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