Lemon Cooler Cookies
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4.9
30 reviews
Excellent
Lemon Cooler Cookies
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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.
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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)
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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.
Nutrition Information
Show Details
Serving
1 cookie
Calories
76kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
19mg
(6%)
Sodium
24mg
(1%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 32(1T) cookies
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 76kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 19mg | 6% |
| Sodium | 24mg | 1% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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