Easy Lemon Cooler Cookies
These easy lemon cooler cookies are tart, sweet and bursting with citrus flavor. A perfect cookie for any lemon lover!
Ingredients
- ½ cup (113.5 g) butter room temp
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
- 1 large egg room temp
- 1 medium lemon, zest and juice about 2 tablespoon juice
- ½ teaspoon (0.5 teaspoon) lemon extract
- 1½ cups (210 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ¾ cup (90 g) powdered sugar for rolling
- 1 teaspoon lemonade powder mix I used crystal light
Instructions
- Using a stand mixer with the paddle attachment, cream together the butter, ½ cup granulated sugar and ½ cup powdered sugar until light and fluffy, 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 teaspoon 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 teaspoon 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.
Notes
Rolling the cookies when hot from the oven allows some of the lemon flavored powdered sugar to coat and crystalize on the warm cookie.
If you don't have a lemonade powder mix to use you could also use lemon zest.
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. Light and fluffy is the key.
Nutrition
Calories: 92kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 57mgPotassium: 16mgFiber: 1gSugar: 9gVitamin A: 112IUVitamin C: 2mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!