Sweet cookies with a tangy punch! These Lemon Cooler Cookies are bursting with sunny citrus flavor and are sure to quench your cravings for something sweet.
The zesty flavor of fresh lemons is balanced with a sweet, buttery flavor making for delicious cookies. Plus, they take just minutes to make so you can spend less time baking and more time enjoying the warm weather.
I haven't always been a lemon lover, but my husband is! Any chance he can he will get a lemonade while we are out. I am, however, a huge fan of sour things! Yes, I know this doesn't make sense. Either way. The way the lemonade mix combined with lemon juice and lemon zest POPS, I love it! Gives that nice little zing in the back of your mouth. These homemade lemon cooler cookies are definitely a keeper!
For more lemony goodness, my friend at annabanana.com has a wonderful Lemon and Elderflower Cake.
Important Ingredients with Substitutions
- Lemon Juice - Fresh lemon juice is ideal, but store bought lemon juice is also acceptable.
- Lemon Zest - Highly recommend you use fresh lemon zest for a bright authentic lemon flavor. If you don't have a fresh lemon use ½ teaspoon of lemon extract.
- Cake Flour - see notes on how to make your own
- Lemonade Kool-aid Mix Powder - This is the key to lemon cooler cookies! Provides an amazingly intense lemon flavor. Use Lime Kool-aid Mix for Lime Cooler Cookies.
Make your own Cake Flour
Making your own cake flour is easy and only requires one extra ingredient.
- Measure out 2 cups of all-purpose flour for this recipe, then remove 4 tablespoons of that flour. Replace the flour with 4 tablespoons of cornstarch.
And you've just made cake flour!
See the recipe below for the full list of ingredients and quantities.
Instructions for lemon cooler cookies
Step 1: In a small bowl sift cake flour and baking powder. Whisk to combine and set aside.
Step 2: Cream together your butter, white sugar, and powdered sugar in a large bowl with a hand mixer. Mix for 3-5 minutes.
Step 3: Add egg, lemon juice, lemon zest, and vanilla extract to the bowl and mix to combine.
Step 4: Add half of your flour mixture to the large bowl and mix. Add the remaining half and mix until combined.
Step 5: Line cookie sheets with parchment paper. Use a small cookie scoop to place cookie dough balls on the baking sheet, place this into the fridge to chill while your oven preheats.
Step 6: Preheat oven to 350 F. Bake cookies for 11-13 minutes. Remove from the oven and let your cookies cool completely on a cooling rack.
Step 7: While cooling prepare your lemon powdered sugar mix. In a small bowl add powdered sugar and lemonade mix, and whisk to combine.
Step 8: Toss your lemon cookies in the powdered sugar mixture until coated.
Level Up with a Top Tip!
Hint: Sprinkle extra lemon zest on top of each cookie before baking for added flavor and presentation.
- Replace traditional Lemon Cooler Cookies with strawberry flavored Kool-Aid mix for strawberry cooler cookies.
- You can also try using almond extract, orange extract, or coconut extract in place of vanilla extract if desired.
- Serve Lemon Cooler Cookies with a glass of cold lemonade or iced tea for a refreshing summer treat.
Store Lemon Cooler Cookies in an airtight container at room temperature on the counter for up to 7 days.
For longer storage freeze cookies for up to 3 months in a freezer safe container.
Level Up With Expert Tips & Tricks
Use room temperature ingredients
Use parchment paper or Silpat.
Chill the cookie dough, even if for 15-30 minutes. Any time is better than no time.
Yes, cake flour is necessary as it helps create the desired light texture of these Lemon Cooler Cookies.
Yes! You can substitute regular granulated sugar for coconut or caster sugar; however, be prepared for natural variations in texture since different sugars have different moisture levels/absorption rates into doughs/batter!
Looking for other recipes like this? Try these:
Lemon Cooler Cookies
- ¾ cups Unsalted Butter
- ¾ cups White Granulated Sugar
- ¼ cup Powdered Sugar
- 1 Egg
- 1 tablespoon Lemon Juice
- 1 tablespoon Lemon Zest
- ½ teaspoon Vanilla Extract
- 2 cups Cake Flour see notes on how to make your own
- ½ teaspoons Baking Powder
- ¾ cups Powdered Sugar
- 1 teaspoon Lemonade Kool-aid Mix Powder
- In a small bowl sift cake flour, and baking powder. Whisk to combine and set aside.
- Cream together your butter, white sugar, and powdered sugar in a large bowl with a hand mixer. Mix for 3-5 minutes.
- Add egg, lemon juice, lemon zest, and vanilla extract to the bowl and mix to combine.
- Add half of your flour mixture to the large bowl and mix. Add the remaining half and mix until combined.
- Use a small cookie scoop to place cookie dough balls on a parchment-lined baking sheet, place this into the fridge to chill while your oven preheats.
- Preheat your oven to 350 F.
- Bake for 11-13 minutes.
- Remove from the oven and let your cookies cool completely on a wire rack.
- While cooling prepare your sweet lemon coating.
- In a small bowl add powdered sugar and lemonade kool-aid mix, and whisk to combine.
- Toss your cookies in the coating until well coated.
Use parchment paper or silpat
Chill the cookie dough, even if for 15-30 minutes. Any time is better than no time. Cake Flour: Measure out 2 cups of all-purpose flour for this recipe, then remove 4 tablespoons of that flour. Replace the flour with 4 tablespoons of cornstarch.