Do you love dessert? So do we! If you want more delicious desserts look no further. Try our Old Fashioned Berry Crisp or Cherry Cheesecake Dump Cake. If you are in the mood for cookies, try this true classic!
Powdered Sugar Lemon Cookies
These lemon coolers cookies are so airy! They have a lightness that almost melts in your mouth. They end up with the most tender crumb, that is similar to cake, but not dense like cake. The texture is lovely with a punch of tang. It’s the perfect amount of lemon flavor balanced with a gentle sweetness.
If you are craving something tart that makes your mouth water and you love lemon, then this cookie recipe is for you. These cookies get a gentle kiss of lemon flavor from lemon zest and lemon juice. But the powdered lemonade gives them a serious zing that really bring the tanginess to life.
I haven’t always loved all things lemon. It’s not that I didn’t like lemon, I just always leaned more toward cherry or strawberry flavored things and almost never orange, lime, or lemon. But, as I have gotten older, I have grown a deep appreciation for this tangy, yellow fruit. I find that I appreciate that tart flavor more and more and try to bake and cook with it every chance I get.
I couldn’t stop eating these cookies (and neither could the hubs). After their second powdered sugar dunking, they were calling my name from the cooling rack. I had to sneak a few every time I walked by. By the time the kids got home, they also grabbed some which meant the whole batch of cookies had nearly disappeared.
Darn it, I guess I will have to make more!!
What to do With Sticky Dough
This dough is seriously sticky. Make sure to refrigerate it for the full hour or more. I was able to roll my batter into balls after it was refrigerated for a full hour. The dough does NOT have to be rolled into balls. The cookies come out just as delicious if they are scooped and dropped right onto the parchment paper.
If you feel you must form balls (but the dough is too sticky), just add a little bit of flour until the texture is a little better. I wouldn’t add too much because your cookies won’t be as light and fluffy.
Can I Glaze These Lemon Cooler Cookies?
You could leave off the powdered sugar, lemonade coating and instead add a light glaze to the tops of these cookies. Combine together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice (or more/less if needed). Either dip right into glaze, spoon to coat, or just add a little drizzle.
Interesting Lemon Facts
You get home from the grocery store and what is the first thing most people do with their lemons? Display them in a glorious fruit bowl on their counter for everyone to see (they really are quite beautiful). But, have you noticed that only about a week of sitting out at room temperature, they dry out and become unusable? Did you know that lemons last much longer when you store them in the refrigerator? Just put them in a sealed plastic bag in the fridge and they will last for many extra weeks.
Fresh Lemon Cookies Ingredients
This is a list of all the ingredients you need to make lemon cooler cookies. There are detailed amounts listed on the recipe card at the bottom of this post.
- Flour: All-purpose flour works perfectly here.
- Cornstarch: Cornstarch gets added to the all-purpose flour to make it behave like cake flour.
- Salt: I like using kosher or sea salt.
- Baking Powder: I like to buy aluminum-free baking powder.
- Baking Soda: Make sure the baking soda isn’t expired.
- Butter: Unsalted butter, at room temperature.
- Sugar: Both granulated white sugar and powdered sugar are used.
- Zest: You will need the zest of 1 lemon, about 1 teaspoon.
- Juice: The juice of 1 large lemon.
- Extracts: You will need both vanilla and lemon extract.
- Egg: You will need two large eggs.
- Powdered Lemonade: For the outside coating, you will need an unsweetened lemonade powder (I used Kool-Aid).
How to Make Lemon Coolers Recipe
The full instructions on how to make these cookies is down below in the recipe card.
- Combine together flour, cornstarch, salt, baking powder, and baking soda.
- Beat together butter, granulated sugar, and powdered sugar. Add in zest, juice, eggs, lemon extract, and vanilla extract.
- Slowly mix in the dry ingredients to the wet ingredients, just a little as a time. Scraping down the bowl as needed.
- Cover the bowl and refrigerate for at least an hour.
5. Preheat the oven to 325°F and line two baking sheets with parchment paper. Scoop dough with a tablespoon sized scoop. Roll the dough into balls or drop directly onto baking sheets. Place the cookies at least two-inches apart.
6. Bake the cookies for 12-14 minutes. In a plastic zip bag or on a pie plate, mix together the powdered sugar and powdered lemonade. After pulling the cookies out of the oven toss them a few at a time in the sugar concoction. Try to work fast to get them all coated before they cool down, but carefully so that you don’t get burned.
7. Let the cookies cool down on cooling rack, then coat them in a second dusting of powdered sugar.
Lemon Cooler Cookie Tips
- This dough is sticky. Make sure to refrigerate it for the full hour or more.
- When zesting your lemons, you don’t have to use a microplaner. The smallest, spikey holes on the side of your cheese grater will also work (just try not to get any of the white pith or your cookies may end up bitter).
- If you are worried about your zest sticking together, you can add it to the sugar before adding it to the batter.
- Roll the hot cookies right into the powdered sugar. Try to work fast (but careful not to burn your hands) to get them all coated before they are too cool.
- It does take a little while to zest and juice the lemons, so make sure you take that you have that done before starting on the batter.
- Use a cookie batter scoop to get consistently sized cookies.
- Fresh lemons will be easiest to zest.
- This recipe makes 33-35 cookies, so double if you want even more lemon cookies.
Lemon Cooler Variations
- Add in a little of the powdered lemonade to the batter for more lemon flavor (let me know how it turns out, I haven’t tried it yet).
- Drizzle a glaze on top of these cookies instead of rolling them in powdered sugar.
- You can use lemon extract paste instead of lemon extract, just use half of the amount.
- Add more zest in the batter and in the powdered sugar for extra lemon flavor.
- If you do not want to use powdered lemonade in the coating, add a teaspoon of lemon zest into the powdered sugar instead.
Lemon Cooler Cookies Storage Instructions
- How to Refrigerate Lemon Coolers: Cooked cookies can be stored in the fridge and put in a glass container or BPA-free airtight plastic container or zipper bag. Unbaked cookie dough can be stored in the fridge for up to 5 days.
- How to Store at Room Temperature: Store lemon coolers at room temp for 5-6 days in an airtight container.
- How to Freeze Lemon Coolers: Unpowdered cookies can last up to 6 months in the freezer. After you pull them out and let them defrost, follow the instructions for adding just the powdered sugar coating. Store baked cookies in an airtight glass, BPA-free freezer-safe bag or freezer-safe plastic container. You can also store prepared dough in the freezer for about 3 months. Make sure to label the cookies or dough with the recipe name and date.
- How to Thaw: Thaw the frozen cookies in the fridge or on the counter.
Try these other amazing dessert recipes!
- Stuffed Fluffernutter Cookies
- Triple Berry Crisp
- Apple Cinnamon Bread
- Watergate Cake
- Soft Cut Out Sugar Cookies
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Lemon Cooler Cookies
Ingredients
For Cookies:
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, unsalted, 1 stick
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest, (about 1 lemon)
- 2 tablespoons lemon juice, (about 1 lemon)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Cookie Coating:
- 1/2 cup powdered sugar
- 1/2 teaspoon powdered lemonade, unsweetened
Instructions
-
In medium bowl, mix together flour, cornstarch, salt, baking soda, and baking powder. Set off to side.
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In stand mixer (or with hand mixer) beat together the butter, granulated sugar, and 1/4 cup of powdered sugar for about 3 minutes until light and fluffy. Add in the lemon juice, lemon zest, eggs, lemon extract, and vanilla extract mix until combined.
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Slowly add the reserved dry ingredients in to the wet ingredients, scraping down the bowl as needed.
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Cover the mixing bowl and place in the refrigerator for at least 1 hour.
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Preheat the oven to 325°F. Cover two baking sheets with parchment paper. Using a tablespoon sized dough scoop, scoop dough and roll into 1-inch balls (or drop onto baking sheet). Place balls 2 inches apart.
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Bake for 12-14 minutes. While cookies are cooking, combine together the powdered sugar and powdered lemonade in a ziplock bag or pie plate. After removing hot cookies from the oven, toss a few cookies in the powdered sugar mixture. Covering well and then placing on a cooling rack. Once cookies are completely cooled, coat them again with another layer of powdered sugar mixture.
Recipe Notes
- Drizzle a glaze on top of these cookies instead of rolling them in powdered sugar.
- If you do not want to use powdered lemonade in the coating, add a teaspoon of lemon zest into the powdered sugar instead.
- Lemon Coolers will last about 5-6 days at room temperature in an airtight container.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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