These easy lemon cooler cookies are tart, sweet and bursting with citrus flavor. Rolled in powdered sugar and lemonade powder mix take these over the top. A perfect cookie for any lemon lover!
Easy lemon cooler cookies are a homemade version of the boxed cookies that used to be sold in stores a long time ago. They’re so simple to make and somewhat remind me of a lemon bar with the buttery, and bright lemon flavors.
If you’re a lemon lover like I am you should also try my lemon blackberry layer cake with a lemon cream cheese frosting. Or for something more simple I’ve got a great lemon coconut white chocolate cookie, or homemade lemon bars that are always a hit.
WHY YOU WILL LOVE THESE
TART & SWEET- The perfect combination of tart lemon mixed with sweet from the powdered sugar.
STAY FRESH- These cookies are perfect to make and have on hand because they stay fresh tasting even when stored in the freezer.
EASY TO MAKE- These cookies take very few ingredients and minimal effort for such a delicious tasting treat.
INGREDIENT NOTES
- Butter- Make sure your butter has been sitting out for a bit before starting to make these cookies.
- Powdered Sugar- This is used in these cookies to help absorb some of the moisture from the lemon juice, and helps keep a tender cookie crumb.
- Lemon- Using both the zest and lemon juice help give these cookies a tart lemon flavor.
- Lemon Extract- I like using this to help secure the lemon flavor, but you can sub in vanilla if you don’t have it or can’t get it.
- Flour- If you have a scale weigh your flour, if not make sure you spoon it into the measuring cup so it isn’t compact.
- Lemonade Powder Mix- This gives these cookies the best zing! If you don’t have it you can sub in more lemon zest, but I highly suggest using it.
STEP BY STEP INSTRUCTIONS
STEP ONE: Using a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, or about 3 minutes. Add the egg and lemon zest and juice and lemon extract. Mix on low, scraping the bowl as needed to make sure it is all mixed.
STEP TWO: Add the flour, baking powder and salt and mix until just incorporated.
STEP THREE: Using spoons or 2 tsp cookie scoop, scoop 1″ balls. Cover and refrigerate the dough until completely chilled.
STEP FOUR: Preheat oven to 325. Line 2 cookie sheets with parchment paper and place chilled cookie dough balls about 2 inches apart. Lightly flatten the cookie dough balls using a flat glass or measuring cup. In a small bowl combine ¾ cup powdered sugar and 1 tsp lemonade powder. Mix together and set aside.
STEP FIVE: Bake cookies for 12-14 minutes, or until light golden brown on the outside. Remove cookies from the oven and immediately toss the cookies into the powdered sugar mixture. I like to use a fork to help do this since the cookies are hot from the oven. Once all cookies have been tossed in the powdered sugar set aside and allow to cool completely.
STEP SIX: Once totally cooled, roll cookies in the powdered sugar mixture again to fully coat the cookies.
EXPERT BAKING TIPS
Rolling the cookies when hot from the oven allows some of the lemon flavored powdered sugar to coat and crystalize on the warm cookie.
The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there.
FAQ
Using powdered sugar helps absorb the liquid, while creating a tender and moist cookie crumb.
No. You can sub in the zest from a lemon if you prefer.
Lemon cooler cookies were originally a boxed cookie by Sunshine, but are no longer sold. They’re a delicious bite size lemon cookie that has been rolled in a lemon flavored powdered sugar after baking.
STORING AND FREEZING
Easy lemon cooler cookies can be stored in an airtight container at room temperature for 3-4 days. If you prefer them cold you may also store them in the refrigerator.
FREEZING
You can freeze the cookie dough balls in an airtight container or bag for up to 3 months. Just bake as many as you want, whenever you want. You may also freeze the baked cookies in an airtight container for 1-2 months. Allow them to come to room temperature before eating.
OTHER POPULAR COOKIES TO TRY
Cookie Butter Marshmallow Cookies
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Easy Lemon Cooler Cookies
Ingredients
- ½ cup butter room temp
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 large egg room temp
- 1 medium lemon, zest and juice about 2 tbsp juice
- ½ tsp lemon extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup powdered sugar for rolling
- 1 tsp lemonade powder mix I used crystal light
Instructions
- Using a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, or about 3 minutes.
- Add the egg and lemon zest and juice and lemon extract. Mix on low, scraping the bowl as needed to make sure it is all mixed.
- Add the flour, baking powder and salt and mix until just incorporated.
- Using spoons or 2 tsp cookie scoop, scoop 1" balls. Cover and refrigerate the dough until completely chilled.
- Preheat oven to 325. Line 2 cookie sheets with parchment paper and place chilled cookie dough balls about 2 inches apart. Lightly flatten the cookie dough balls using a flat glass or measuring cup.
- In a small bowl combine ¾ cup powdered sugar and 1 tsp lemonade powder. Mix together and set aside.
- Bake cookies for 12-14 minutes, or until light golden brown on the outside. Remove cookies from the oven and immediately toss the cookies into the powdered sugar mixture. I like to use a fork to help do this since the cookies are hot from the oven. Once all cookies have been tossed in the powdered sugar set aside and allow to cool completely.
- Once totally cooled, roll cookies in the powdered sugar mixture again to fully coat the cookies.
I sampled these … and promptly ate 3 more. They are light, tart enough and sweet enough.
These taste incredible!! My butter was way too soft and I didn’t refrigerate dough long enough, so they didn’t turn out as pretty as Brooke’s – but they absolutely tasted amazing. The punch of lemon is spot on. I can’t wait to make these again and fix my mistakes to make them even better!
So very good! Just as described!