Lemon Cooler Cookies
Prep Time
12m
Bake Time
25m
Yields
24 cookiesAbout this Recipe
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.
Lemon Cooler Cookies
Prep Time
12mBake Time
25mYields
24 cookiesAbout this Recipe
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.
Share This Recipe
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.
Instructions
- 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.
Share This Recipe
Recipes for Making Memories
Moscow Mule with Ginger Syrup
Moscow Mules are fizzy, frosty cocktails made with vodka, spicy ginger beer, and fresh lime juice. We make our Moscow M...
White Peach Sangria
Need a refreshing summer cocktail? This White Peach Sangria is just what you need. The combination of chilled white wine...
Chocolate Chip Cookies
Savor the timeless delight of homemade chocolate chip cookies, with gooey chocolate chunks nestled in a perfectly chewy ...
Lemon Cooler Cookies
Prep Time
12mBake Time
25mYields
24 cookiesAbout this Recipe
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.
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.
Instructions
- 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.
- All Recipes
- Bars
- Beauty
- Bread & Rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Cupcake
- Dish It Up
- Drinks
- Fun For Kids
- Heritage
- Muffins
- No Bake
- Pie
- Quick & Simple
- Savory
- Snacks
- Topping
3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...
Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...
17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...
Almond Joy Layer Cake
We took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake that could...
Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...
Boston Cream Pie Cookies
Boston Cream Pie is transformed into cookie form with delicious, vanilla cookies, homemade pastry cream and a rich choco...
Banana Pecan Cake
Banana Pecan Cake is an epically moist banana cake, loaded with pecan chips, and a sweet cream cheese frosting spread on...
Red Velvet Cinnamon Rolls
Want to make your breakfast extra special? These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix h...
Chocolate Espresso Layer Cake
Who says you can’t have it all? Chocolate, espresso, and cake combine in this incredible Chocolate Espresso Layer...
Copycat Neiman Marcus Chocolate Chip Cookies
A woman is rumored to have paid $250 for the recipe for these famous Neiman Marcus Chocolate Chip Cookies. There are lot...
Edible Flower Topped Mini Cheesecakes
Edible flowers, once the decoration of choice in the 60’s and 70’s, have found their way back to the table. ...
Pumpkin Tres Leches
Move over pie, there is a new pumpkin superstar in town! This Pumpkin Tres Leches is a light homemade pumpkin cake soake...