Hey y'all! If you're hunting for a light, zesty cookie that melts in your mouth with every bite, these Lemon Cooler Cookies with Powdered Sugar are about to be your new obsession. These sweet little gems bring a burst of fresh lemon flavor wrapped in a soft, buttery cookie, perfectly finished with a generous coating of powdered sugar. They're ideal for summer picnics, holiday trays, or any time you crave something bright and cheerful. Let's get cooking!
Why You'll Love This Lemon Cooler Cookies with Powdered Sugar Recipe
- Bright, tangy lemon flavor perfectly balanced with sweet powdered sugar.
- Quick and easy to make with simple pantry ingredients.
- Soft, melt-in-your-mouth texture that's totally irresistible.
- Perfect for gifting, parties, or just a special afternoon treat.
- Freezer-friendly for make-ahead convenience.
Ingredients for Lemon Cooler Cookies with Powdered Sugar
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar (plus extra for coating)
- 2 teaspoons fresh lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cornstarch
How to Make Lemon Cooler Cookies with Powdered Sugar
Step 1: Prepare the Dough
In a large bowl, cream together the softened butter and ¾ cup powdered sugar until light and fluffy, about 2-3 minutes. Beat in the lemon zest, lemon juice, and vanilla extract until fully combined.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
Step 3: Chill the Dough
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the cookies hold their shape while baking.
Step 4: Shape and Bake
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough, roll into balls, and place 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes, or until the cookies are set and the bottoms are just barely golden.
Step 5: Coat with Powdered Sugar
Let the cookies cool for 5 minutes on the baking sheet before gently transferring them to a wire rack. While still slightly warm, roll each cookie in a bowl of powdered sugar to coat. Once completely cooled, give them a second generous coating for that classic lemon cooler look.
Notes for Perfect Lemon Cooler Cookies with Powdered Sugar
- Use freshly grated lemon zest for the brightest flavor; a microplane works best.
- Chilling the dough is essential—don’t skip this step for the perfect texture!
- If you want extra tang, add a touch of citric acid to the powdered sugar for coating.
Variations for Lemon Cooler Cookies with Powdered Sugar
- Orange Cooler Cookies: Swap lemon zest and juice for orange for a sweet, citrusy twist.
- Lime Cooler Cookies: Use lime juice and zest for a punchy, tropical flavor.
- Gluten-Free Lemon Coolers: Substitute a 1:1 gluten-free all-purpose flour blend for a celiac-friendly treat.
Required Equipment for Lemon Cooler Cookies with Powdered Sugar
- Electric mixer or stand mixer
- Mixing bowls
- Microplane or zester
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage Instructions for Lemon Cooler Cookies with Powdered Sugar
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months—just bring to room temp and re-dust with powdered sugar before serving.
Serving Recommendations for Lemon Cooler Cookies with Powdered Sugar
- Pair with a cup of hot tea or iced lemonade for a refreshing treat.
- Serve on a dessert platter alongside fresh berries at brunch.
- Wrap in cellophane bags for a homemade holiday gift.
Pro Tips for Lemon Cooler Cookies with Powdered Sugar
- Roll cookies in powdered sugar while still slightly warm for better adherence (more tips here).
- Double the zest for extra lemon punch if you like it super tangy.
- Use a small cookie scoop for even-sized cookies and uniform baking.
FAQ about Lemon Cooler Cookies with Powdered Sugar
- Can I use bottled lemon juice instead of fresh?
- Fresh lemon juice is highly recommended for the best flavor, but bottled works in a pinch.
- Why did my cookies spread too much?
- This usually means the dough wasn’t chilled long enough or the butter was too soft; make sure to chill as directed.
- Can I freeze Lemon Cooler Cookies?
- Absolutely! Freeze baked cookies for up to 2 months and recoat with powdered sugar after thawing.
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 12-14 minutes
Total time: 1 hour
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup powdered sugar, for coating
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3Mix in the lemon juice and lemon zest until well combined.
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4In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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5Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
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6Bake for 10-12 minutes, or until the edges are just lightly golden. Allow cookies to cool for 5 minutes, then roll them in powdered sugar while still warm. Cool completely and dust with additional powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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