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Lemon Cooler Cookies
Products Used
3
51
314
Prep Time:
12m
Bake/Cook Time:
25m
Yield:
24 cookies
Feeling nostalgic? With three layers of lemon flavor, this Lemon Cooler Cookie copycat recipe is even better than the original! What sets these Lemon Cooler Cookies apart is their lemon-infused goodness. The buttery cookie batter is made with the zest and juice of real lemons, and then the baked cookies are rolled in powdered sugar and powdered lemonade, giving them a vibrant and refreshing flavor. The tangy essence of lemon provides a delightful contrast to the sweetness of the cookie, creating a perfect balance of flavors.
Te sientes nostálgico? Con tres capas de sabor a limón, esta receta de imitación de las galletas refrescantes de limón esta mejor que la original!
Products Used
Ingredients
Lemon Cookies
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup Imperial Sugar Confectioners Powdered Sugar
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
Coating
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon powdered lemonade (such as Kool-Aid®)
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter, powdered sugar and granulated sugar. Beat in egg, then stir in vanilla extract, lemon juice and lemon zest. Fold in flour mixture until well combined.
- Using 1 heaping tablespoon of dough, roll dough into balls, and place 2 inches apart on prepared cookie sheets. Slightly flatten each cookie with the bottom of a glass (or your hand) into a disk.
- Bake for 12 minutes. Cookies will not be brown, however the centers will be puffy and will no longer look raw.
- While cookies are baking, combine powdered sugar and powdered lemonade in a gallon size ziplock bag. Set aside.
- Allow cookies to cool on baking sheet for 5 minutes or until cool enough to touch. Transfer a few at a time and shake to coat in powdered sugar mixture. Serve immediately or store in airtight container for up to three days.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
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Love this recipe I’ve made it several times. I did substitute the following: Use self rising flour no salt or baking powder, added 1 teaspoon of lemon extract, 2 tablespoons of lemon juice, zest from one lemon. For the tossing I use 2 teaspoons of lemon ice smoothie mix.
These were super easy to make. I stuck to the recipe as it is listed and they are delicious. Only variation is I used my stand mixer. Made exactly 24 cookies. Can’t wait to share them at work!
These are really good as described, but I made a few changes just for personal preference. I used 2 teaspoons of lemon juice, and 1 teaspoon of lemon extract. I "coarse ground" my lemon instead of zesting it... I used my Ninja blender and did it somewhere between minced and zested size. I just remember the original lemon coolers as having little bits in them so I tried this and liked it. I also used the entire package of lemon kool aid in the coating mix instead of just a teaspoon. I also did a batch of these using orange instead of lemon and they were very good. I suspect lime would be, too, and I'm thinking of trying a cherry almond version, but don't really have that worked out yet.