Lemon Cooler Cookies Recipe

4.80 from 5 votes

These lemon cooler cookies are super tender and full of nostalgic lemony flavor. They are buttery, sweet and covered in a powdered lemonade mixture just like the originals.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 143kcal

Author: The Carefree Kitchen

Ingredients

1 cup salted butter room temperature
3/4 cup sugar
1 large egg room temperature
1 tablespoon lemon zest
2 cups all-purpose flour
1/2 teaspoon baking powder

Lemon Powder for Cooler Cookies

1/2 cup powdered sugar
1 teaspoon powdered lemonade mix

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
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 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 3-4 minutes, then transfer them to a wire rack to cool completely.
In a small mixing bowl, combine the powdered sugar and lemonade mix, then dip each cookie into the powdered sugar mixture making sure to cover completely.
Store in an airtight container in the fridge for up to 5 days, or eat immediately. Enjoy!

Notes

Storing instructions: store cookies in an airtight container at room temperature for up to 4 days, in the fridge for up to 5 days, or frozen for up to 1 month.

Make-ahead tips: make and shape the dough as directed, then freeze in a single layer on a baking tray for at least an hour before transferring to freezer bags to store for up to 2 months. When you are ready to bake them, pull the cookies from the freezer and transfer to a parchment lined sheet tray, then bake in a preheated oven as directed, but adding about 1-2 minutes to the baking time.

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