Lemon Cooler Cookies Recipe

Lemon cooler cookies are buttery, melt-in-your-mouth treats with sweet, tangy, and zesty lemon flavor. Add powdered sugar to lemon cookies for added sweetness.

– 2¼ cups (270 g) all purpose flour – 1 tbsp (8 g) cornstarch – ½ tsp baking powder – ¼ teaspoon salt – ¾ cup (150 g) granulated sugar – 2 lemons zested – 1 cup (226 g) unsalted butter, room temperature (soft, but still slightly cold) – ¼ cup (30 g) powdered sugar – 1 large egg yolk (US), room temperature – 1 tsp (5 ml) vanilla extract – 1 tsp (5 ml) lemon extract – ½ cup (60 g) powdered sugar for coating cookie

Ingredient

Direction

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1

Pre-heat the oven to 350 F (177 C) for 20–30 minutes before baking the cookies. Cover a large baking sheet with parchment.

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2

Combine the flour, cornstarch, baking powder, and salt in a bowl and whisk until thoroughly mixed.

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3

Mix granulated sugar and lemon zest until wet sand-like in a stand mixer with paddle attachment or electric hand mixer with beaters. 

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4

Lemon sugar, room-temperature butter, and powdered sugar should foam on medium speed. About 3–4 minutes. Slowly mix egg yolk, lemon, and vanilla.

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5

Mix the dry ingredients into the wet components in increments of half, until they are barely mixed.

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6

Place 1 spoonful (15 ml) lemon cooler cookie dough on the baking sheet. Gently flatten biscuits into disks with a clean palm or glass bottom.

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7

Bake sunshine lemon cookies for 10-12 minutes. The cookie bottoms will be faintly golden brown. 

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8

Toss the cookies in powdered sugar until well coated while still warm. Repetition makes a more complete powdered sugar cookie. 

also see

also see

Mini Chocolate Chip Cookies Recipe