Lemon Cooler Cookies Recipe
These lemon cooler cookies are buttery, melt in your mouth cookies bursting with sweet, tart and zesty lemon flavor. Make these lemon cookies with powdered sugar for an extra layer of sweetness. Enjoy these wonderfully refreshing powdered lemon cookies for a taste of sunshine all year long.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large cookie sheet(s)
- 1 parchment paper
Ingredients
- 2¼ cups (270 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- ½ tsp baking powder
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 2 lemons zested
- 1 cup (226 g) unsalted butter, room temperature (soft, but still slightly cold)
- ¼ cup (30 g) powdered sugar
- 1 large egg yolk (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) lemon extract
- ½ cup (60 g) powdered sugar for coating cookies
Instructions
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- In a bowl whisk together the flour, cornstarch, baking powder and salt until well combined.2¼ cups (270 g) all purpose flour, 1 tablespoon (8 g) cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt
- Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, mix the granulated sugar and lemon zest together until they are the consistency of wet sand.¾ cup (150 g) granulated sugar, 2 lemons zested
- Beat in the room temperature butter and powdered sugar into the lemon sugar until well combined on medium speed until light and fluffy. This takes about 3-4 minutes. On low beat in the egg yolk, lemon extract and vanilla extract until well combined.1 cup (226 g) unsalted butter, room temperature, ¼ cup (30 g) powdered sugar, 1 large egg yolk (US), room temperature, 1 teaspoon (5 ml) vanilla extract, 1 teaspoon (5 ml) lemon extract
- Mix the dry ingredients into the wet ¼ at a time, until just combined.
- Scoop about 1 tablespoon (15 ml) of lemon cooler cookie dough onto the prepared baking sheet. With the palm of a clean hand or bottom of a glass, gently press the cookies into a disk shape.
- Bake the sunshine lemon cookies for 10 -12 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 3 - 5 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
- While the cookies are barely warm, toss them into a bowl of powdered sugar until they are fully coated. If you would like, repeat a second time for a more thorough powdered sugar cookie.½ cup (60 g) powdered sugar for coating cookies
Notes
Store baked cookies: These cookies can be stored in an airtight container at room temperature of in the fridge for up to 5 days.
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