These Lemon Cooler Cookies are refreshing and vibrant lemon cookies with a light and soft texture and powdered sugar coating. They are perfect for any time of year but especially spring and summer, and they can be enjoyed on their own or paired with tea or coffee.
Into the gorgeous flavor of lemon? Me too!!! Check out this blog favorite Lemon Crumb Cake, these chewy and fudgy Lemon Cookie Bars, and these super refreshing and absolutely stunning Lemon Raspberry Cookies!
Why You'll LOVE This Recipe
Light Texture: Lemon cooler cookies have a delicate and crumbly texture that melts in your mouth!
Easy: These cookies are simple to prepare! They require basic ingredients and accessible tools, and you'll follow straightforward steps! They're perfect for beginner or expert bakers.
Gorgeous Appearance: These cookies are notably coated in powdered sugar which creates a really fun and unique look!
Crowd-pleaser: These are so fun and have such a great flavor! They are the perfect bite-sized treat for gatherings and potlucks!
Ingredients
- Unsalted Butter: These cookies have a flavorful butter base. Use unsalted butter at room temperature for best results.
- Powdered & Granulated Sugar: Both granulated sugar and powdered sugar are in the base of the cookies for sweetness and texture. The cookies will also be rolled in powdered sugar after they have baked.
- Egg: One large egg at room temperature contributes to structure!
- Lemon Juice, Lemon Zest, and Lemon Extract: Yes! You read that right! All three lemon flavorings contribute to the lemon taste in these cookies.
- All Purpose Flour: All purpose flour that is properly measured creates light and soft cookies.
- Baking Powder: This leavening agent helps the cookies rise just a bit and creates a tender texture.
- Salt: A little bit of salt brings out sweetness and enhances overall flavor!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper to ensure the cookies come off of the pan cleanly after baking.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, mix room temperature butter, powdered sugar, and granulated sugar together until smooth.
STEP 3: Add the room temperature egg, lemon juice, lemon zest, and lemon extract to the bowl and mix until smooth and fully distributed throughout.
STEP 4: Add all purpose flour, baking powder, and salt to the bowl and mix on low speed.
STEP 5: Roll the dough into about 1 ½-tablespoon-sized (35g) dough balls. Place the dough balls at least 1 ½ inches apart on the prepared baking sheet. Use the palm of your hand to push down into each dough ball to flatten them slightly.
STEP 6: Bake the cookies for 7-9 minutes or until the tops have slight domes, edges turn light golden brown, and the centers are just slightly soft.
STEP 7: Allow the cookies to cool on the pan for about 2 minutes before rolling each cookie in powdered sugar.
Frequently Asked Questions
You will roll the cookies in powdered sugar just after they have finished baking!
While fresh lemon juice is awesome for its vibrant flavor, you can totally use bottled lemon juice as a substitute if you'd rather.
To prevent spreading, make sure your butter is softened at room temperature and not melted at all. Additionally, make sure to place your cookie dough on fully-cooled pans instead of hot pans.
Expert Tips
- Bake times can vary depending on the recipe and oven, so bake until they are light golden brown around the edges. Keep a close eye on them to avoid overbaking!
- Use your palm to flatten the dough balls before baking for the flatter look of these cookies!
- Make the dough ahead of time by storing it tightly covered or in an airtight container in the fridge for 2 days or in the freezer for 2 months. Thaw before using.
- Coat the cookies directly after baking so that the powdered sugar truly stick to the cookies.
Storing and Make Ahead
To store your lemon cooler cookies, allow them to cool completely and then place them in an airtight container or resealable plastic bag for up to 4 days or in the freezer for up to 3 months. Thaw the cookies at room temperature for a couple of hours before serving.
To make these cookies ahead of time, freeze the dough by shaping it into balls and placing them on a baking sheet lined with parchment paper. Freeze the balls for 15 minutes before transferring them to a resealable freezer bag for up to 3 months.
Related Recipes
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Lemon Cooler Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Lemon, Cookies
- Method: Bake
- Cuisine: American
Description
These Lemon Cooler Cookies are refreshing and vibrant lemon cookies with a light and soft texture that are rolled in powdered sugar. They are perfect for any time of year but especially spring and summer and can be enjoyed on their own or paired with tea or coffee.
Ingredients
- ½ cup (110g) unsalted butter, room temperature
- ½ cup (60g) powdered sugar
- ⅓ cup (70g) granulated sugar
- 1 large egg (50g), room temperature
- 1 tablespoon lemon juice
- Zest of one lemon
- 1 teaspoon lemon extract
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, powdered sugar, and granulated sugar together until combined. Mix for about 2-3 minutes.
- Add the room temperature egg, lemon juice, lemon zest, and lemon extract to the bowl and mix until smooth and fully combined. Scrape down the sides and bottom of the bowl as necessary.
- Add all purpose flour, baking powder, and salt to the bowl and mix on low speed. Scrape down the bowl as needed. Do not overmix the batter. Only mix until the dry ingredients are just incorporated.
- Roll the dough into about 1 ½-tablespoon-sized dough balls (about 35g of dough). Place the dough balls at least 1 ½ inches apart on the prepared baking sheet. Use the palm of your hand to push down into each dough ball to flatten it slightly.
- Bake the cookies for 7-9 minutes or until the tops are domed, edges turn light golden brown, and the centers are just slightly soft.
- Allow the cookies to cool on the pan for about 2 minutes before rolling each cookie in powdered sugar. Allow the cookies to fully cool before serving and storing. Store the cookies in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 3 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Don't overbake: Overbaking can result in dry and crispy cookies. Take the cookies out of the oven when the edges are light golden brown and the centers are slightly soft. They will continue to firm up as they cool.
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