Easy Lemon Cooler Cookies

This Lemon Cooler Cookie recipe is super tender and full of nostalgic lemony flavor. They are buttery, sweet and covered in a powdered lemonade mixture just like the originals.

These cookies store and freeze great so if you’re up for it, go ahead and double the recipe so that you can have some for now and some for later.


– Butter  – Sugar – Egg – Lemon Zest – All-Purpose Flour

Preheat oven to 350 degrees. Using a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, or about 3 minutes.


Slowly add the egg and lemon zest. Mix on low, scraping the bowl as needed to make sure it is all mixed.


Add the flour and baking powder and mix just until completely combined. Do not overmix.


Using spoons or a small ice cream scoop, scoop 1" balls, place them onto a parchment-lined baking sheet about 3 inches apart and then flatten them slightly with the palm of your hand.


Bake in a preheated oven for 8-10 minutes, or until slightly golden on the edges. Remove from the oven and let cool on the baking sheet for a couple minutes.


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