Lemon Cooler Cookies

Fluffy, light Lemon Cooler Cookies are the perfect summertime treat. Made with a handful of ingredients and tossed in a simple powdered sugar topping, these surprisingly soft cookies burst with lemon flavors.

Prep Time 25

Cook Time 12

Chilling Time 1

Total Time 1 37

Servings (1T) cookies

Calories 76kcal

Ingredients

Lemon Cooler Cookies:

1 ½ cups all-purpose flour 180g
2 tablespoons cornstarch 21g
¼ teaspoon kosher salt 2g
¼ teaspoon baking powder 1g
1/8 teaspoon baking soda ½g
8 tablespoons unsalted butter
½ cup granulated sugar 115g
¼ cup powdered sugar 34g
1 teaspoon lemon zest from 1 lemon (5g)
2 tablespoons freshly squeezed lemon juice from about 1 lemon (30g)
2 large eggs 100g
1 teaspoon pure vanilla extract 6g
½ teaspoon pure lemon extract 2g

Cookie Topping:

½ cup powdered sugar 68g
1 teaspoon lemon zest from 1 lemon (5g)

Instructions

Combine the flour, cornstarch, salt, baking soda, and baking powder in a medium bowl. Whisk to combine, and set aside. (These are what we call the dry ingredients.)
In stand mixer (or with hand mixer) beat together the butter, granulated sugar and ¼ cup of powdered sugar for about 3 minutes, or until light and fluffy.
Measure in the lemon juice, lemon zest, eggs, vanilla extract and lemon extract. Mix until combined and fragrant.
Sprinkle half of the dry ingredients into the wet ingredients. Stir, scraping down the sides, until incorporated, then add the rest and mix until combined.
Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 1 hour. (This could also be kept in the fridge overnight.)
Preheat the oven to 325°F. Line two baking sheets with parchment paper or nonstick mats.
Using a 1-tablespoon cookie scoop to scoop the dough. (You may also roll them into 1” balls.) Drop the cookie dough onto the baking sheets, and place them 2” apart.
Bake for 12-14 minutes. We want the cookies to be soft to touch.
While cookies are baking, whisk together the powdered sugar and lemon zest in a bowl or a pie plate.
Immediately after removing hot cookies from the oven, toss the cookies in the powdered sugar mixture.
Place the coated cookies on a cooling rack, and let cool.
Once cookies are cooled, sprinkle additional powdered sugar on top with a fine mesh strainer.

Notes

This recipe originally appeared on Home Cooked Harvest.

Drizzle a glaze on top of these cookies instead of rolling them in powdered sugar.

If you do not want to use lemon zest in the coating, add 1 teaspoon of unsweetened powdered lemonade to the powdered sugar and mix for extra lemon flavor!

How to store: Store in an airtight container at room temperature for up to 5 days. For longer storage, wrap in plastic wrap and freeze.

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