Description
These Lemon Cooler Cookies are a burst of citrus goodness in every bite! With the perfect balance of tart and sweet, they’re the ideal treat for lemon lovers. Coated in powdered sugar and lemonade powder, these cookies are refreshing and delicious.
Ingredients
Units
Scale
- 1/2 cup granulated white sugar
- 1/2 tbsp lemon zest
- 1/2 cup (1 stick) salted butter, room temperature
- 1 large egg yolk
- 1 1/4 cups all-purpose flour, spooned and leveled
- 1 tsp cornstarch
- 1 tbsp lemon juice
- 1 cup powdered sugar
- 3/4 tsp lemonade Kool-Aid powder
Instructions
- Mix Sugar and Lemon Zest:
Beat the white sugar and lemon zest in a large mixing bowl using a hand or stand mixer for about 1 minute, until fragrant. - Add Butter and Egg Yolk:
Add the butter and beat until the mixture is well creamed. Then, mix in the egg yolk and beat until fully combined. - Form the Dough:
Beat in the flour and cornstarch on high until the dough becomes crumbly. Pour in the lemon juice and beat on low speed until a firm dough forms. - Shape the Dough:
Using a 1 1/2 tablespoon cookie scoop, scoop out dough and divide it into two halves. Roll each half into a ball. - Chill the Dough:
Place the dough balls on prepared baking sheets about 1 inch apart and flatten slightly with the bottom of a glass or measuring cup. Loosely cover with plastic wrap and chill in the refrigerator for 30-60 minutes, until firm. - Preheat the Oven:
Preheat the oven to 350°F and line two large baking sheets with parchment paper or lightly spray with baking spray. - Bake the Cookies:
Remove a baking sheet from the refrigerator, remove the plastic wrap, and bake the cookies one sheet at a time for 9-12 minutes, or until the edges begin to brown. - Coat with Lemonade Sugar:
While the cookies bake, whisk together the powdered sugar and lemonade Kool-Aid powder until fully combined. Once the cookies are warm, dip each one into the powdered sugar mixture to coat it completely. - Cool and Recoat:
Return the cookies to the tray and let them cool for 1-2 minutes. Once cooled, dip them again in the powdered sugar mixture and serve.
Notes
- For a stronger lemon flavor, increase the amount of lemon zest or juice.
- Be sure to chill the dough to help the cookies hold their shape while baking.
- These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie (1/30 of the recipe)
- Calories: 120
- Sugar: 14g
- Sodium: 85mg
- Fat: 5
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg