Get the Recipe:
Lemon Cooler Cookies
These homemade lemon cooler cookies are light, citrusy, and coated in a sweet dusting of powdered sugar. They’re easy to make and impossible to resist. Perfect for springtime baking or anytime you need a burst of sunshine!
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/4 cup (28 g) cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (55 g) confectioners’ sugar
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons lemon zest
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon lemon extract, optional
- 1 to 1 1/2 cups (110 to 165 g) confectioners’ sugar, for coating the cookies
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Instructions
- Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugars in a large bowl until light and fluffy. Add the lemon zest, juice, and extract.
- Reduce mixer speed to low. Gradually mix in the flour mixture until just combined. Finish mixing with a spatula if needed.
- Chill the dough for at least 30 minutes for easier handling.
- Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
- Using a tablespoonful of dough at a time, roll the dough into small balls and place on the prepared pans.
- Bake one pan at a time for 14-16 minutes or until the cookies are set and lightly golden.
- Cool the cookies for about 5 minutes. While warm, toss in confectioners' sugar.
- Let cool completely and coat again for a thick, classic sugar coating.
Notes
- Store in an airtight container at room temperature up to 5 days.
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