lemon cooler cookies

Lemon cooler cookies are buttery, light, and loaded with lemon flavor. Covered in powdered sugar they are sweet and tangy cookies!

Lemon Cooler Cookies

butter (softened)

vegetable oil

white sugar

sugar

lemon

lemon juice

lemon extract (or 1/4 teaspoon lemon oil

Tbsp. corn starch

baking soda

salt

all-purpose flour

Beat butter, oil, sugar, powdered sugar, and egg together until creamy.

Mix in lemon zest, lemon juice, and lemon extract.

Mix in cornstarch, baking soda, salt, and flour.

Cover and refrigerate for 1 hour. The dough will be soft. 

Preheat oven to 350 degrees.

Use a SMALL cookie scoop (1 Tbsp. size) or roll dough into 1&quot; balls. Place cookie dough balls on a parchment paper-lined baking sheet.Keep the bowl of cookie dough in the refrigerator in between filling cookie sheets.

Bake for 12 minutes, or until the edges are light brown.

Allow cookies to cool on the baking sheet for 2 minutes.

Fill a small bowl with powdered sugar.

One by one, take cookies off of the baking sheet and toss in powdered sugar, covering both sides.

Place cookies on a wire rack and cool for 5-10 minutes then toss in powdered sugar AGAIN.

Place cookies back on wire rack. Let cookies cool completely.

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Lemon cooler cookies are soft, crumbly treats with a refreshing lemon flavor, dusted in powdered sugar for a zesty and sweet nostalgic bite.

unsalted butter

lemon zest

(240 grams) all-purpose flour

cornstarch

baking powder

Kool-Aid Unsweetened Lemonade Mix, optional

Kool-Aid Unsweetened Lemonade Mix

Preheat the oven to 350 degrees Fahrenheit (175°C) and line 2-3 baking sheets with parchment paper.

In a large bowl, beat the butter, powdered sugar, and granulated sugar with an electric mixer on medium speed (start on low) until light and fluffy, about 2 minutes.

Turn the mixer to low and blend in the egg yolks, lemon juice, and lemon zest until well combined.

In a separate bowl, whisk the flour, cornstarch, baking powder, salt, and Kool-Aid (if using) until well blended. Add to the wet ingredients and stir by hand until just combined. If the dough feels very soft, cover and chill for 30 minutes.

Portion the cookie dough into 1 tablespoonful-sized balls. Arrange on the baking sheets with 2 inches between them and gently press the tops with the bottom of a glass to flatten slightly.

Bake for 10-12 minutes or until the edges are very lightly golden. Leave to cool on the baking sheets for 5 minutes.

While the cookies bake, mix the powdered sugar and Kool-Aid in a medium bowl. After the cookies have cooled for 5 minutes, carefully toss them, one by one, in the sugar coating. Place the coated cookies on a wire rack to cool.

When the cookies are cool, toss them again in the powdered sugar. Serve and enjoy!

These easy lemon cooler cookies are tart, sweet and bursting with citrus flavor. A perfect cookie for any lemon lover!

Easy Lemon Cooler Cookies

butter (room temp)

egg (room temp)

lemon extract

½ tsp baking powder

sugar (for rolling)

lemonade powder mix (I used crystal light)

butter

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. 

egg and lemon

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.

dry ingredients

Add the flour, baking powder and salt and mix until just incorporated.

cookie balls

Using spoons or 2 tsp cookie scoop, scoop 1&quot; balls. Cover and refrigerate the dough until completely chilled.

oven

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.

powdered sugar

In a small bowl combine ¾ cup powdered sugar and 1 tsp lemonade powder. Mix together and set aside.

bake

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.

roll in sugar

Once totally cooled, roll cookies in the powdered sugar mixture again to fully coat the cookies.

Okay so these remind me of a bakery I’m Savannah called Byrd’s bakery.. they have lemon cooler cookies that are tiny and these tast just like them but larger! So good! I love just about anything lemon too!

These cookies are delicious!  Easy to make with the perfect amount of lemon flavor.  My family loved them too.  So yummy!

These don’t last long at a party!  They are soo good.  Perfect for spring and summer cookouts.

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!

I sampled these ... and promptly ate 3 more. They are light, tart enough and sweet enough.

Top 3 lemon cooler cookies recipes from across the web

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Easy Lemon Cooler Cookies

Top 3 lemon cooler cookies recipes from across the web

The most viewed lemon cooler cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Cooler Cookies

Lemon Cooler Cookies

Easy Lemon Cooler Cookies

The most viewed lemon cooler cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine