Cool off with these Lemon Coolers Cookies, a citrusy, sweet, tangy treat made with three forms of lemon!
My absolute favorite flavor for desserts is lemon. Lemon cookies, lemon candy, lemon ice cream—I love them all! My friend’s kiddo loves the flavor as much as I do, so ever since she’s been a little tyke, I’ve worked to perfect my lemon-flavored recipes of all kinds to make us both happy. Now, when we have tea parties, I offer homemade lemon tea blends along with lemon cookies, cake, and ice cream. This recipe for lemon coolers cookies is going to make a debut at our next tea party, let me tell you!
One of the best aspects of these fabulous cookies is that they’re made with three sources of lemon: lemon juice, zest, and extract. That means they hit all the right tones as they blend in with the light sweetness. They have a nice little lemon kick thanks to that low sugar content as well. But if you’d prefer them to be a little sweeter, you can add a bit of extra powdered sugar after they cool, coating them thoroughly in the fluffy stuff to up the sweetness and tamp down the tartness.
Now, as you make these, you might be tempted to use some shortcuts. For best results, you’ll want to get the butter and egg yolk to room temperature naturally before whipping up the dough. Refrigerating the dough thoroughly will also greatly impact the dough and result in the best possible cookies.
Why are they called lemon coolers cookies?
The cookies were introduced in 1955 by the Sunshine company as “Lemon Coolers.” A few different aspects contribute to the name of these fabulous cookies—the first being that the lemony goodness gives a sort of “cooling” sensation in your mouth when you eat them. Additionally, some folks believe that the dusting of powdered sugar bolsters the name, implying an “icy” dusting that also adds a little bit of a cooling effect.
How do I store leftovers?
You’ll want to store these beauties in an airtight container to prevent them from drying out. Since these cookies use both dairy and egg, I’d recommend storing them no more than 5 days at room temperature and no more than 2 weeks in the fridge.
Serving suggestions
If you’re as in love with lemon as I am, you’ll want to consider these other fantastic lemon treats to pair with your lemon coolers cookies for a citrusy celebration. For other sweets, try Lemon Bars, Lemon Icebox Pie, Lemon Cheesecake, or Lemon Curd Cake. If you want to juice up the lemony goodness of the cookies themselves, you could whip up some Lemon Curd or Lemon Frosting as a topping. For savory mains and sides that match that lemon a-peel, try Honey-Lemon Chicken or BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter at room temperature
- 1/2 cup granulated sugar
- 5 tablespoons powdered sugar for the batter
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 large egg yolk at room temperature
- 1/2 teaspoon lemon extract
- 1 1/3 cups powdered sugar for coating
Instructions
- In a medium bowl, sift together the all-purpose flour, cornstarch, salt, and baking powder.
- Set the oven temperature to 325°F. In a large bowl, beat the unsalted butter, granulated sugar, and powdered sugar until light and fluffy, about 3 minutes. Add the lemon zest, lemon juice, egg yolk, and lemon extract; beat until combined.
- Slowly introduce the dry ingredients into the wet mixture in three stages, mixing on low speed until combined. Remember to scrape down the bowl as necessary.
- Shape the dough into a ball, cover it, and refrigerate for at least 1 hour to firm up.
- Using a scoop, place 1-inch dough balls on parchment-lined baking sheets, ensuring they are spaced approximately 2 inches apart. Gently press down each ball with the bottom of a glass.
- Bake the cookies for 12-14 minutes until the edges are lightly golden. Immediately after removing them from the oven, toss the hot cookies in the measured powdered sugar to coat, then transfer them to a cooling rack. Once completely cooled, you may dust them lightly with powdered sugar again if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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