Description
These Lemon Cooler Cookies are a delightful treat combining the bright zest and juice of lemons with a sweet, buttery cookie base. Perfectly soft with a slightly crunchy coating of powdered sugar mixed with lemonade Kool-Aid powder, these cookies offer a refreshing citrus flavor that’s ideal for any season or occasion.
Ingredients
Scale
Cookie Dough
- ½ cup granulated white sugar
- ½ tablespoon lemon zest
- ½ cup (1 stick) salted butter, room temperature
- 1 large egg yolk
- 1¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
Coating
- 1 cup powdered sugar
- ¾ teaspoon lemonade Kool-Aid powder
Instructions
- Mix Sugar and Lemon Zest: Beat together the granulated white sugar and lemon zest using a hand or stand mixer in a large mixing bowl until the mixture becomes fragrant, about 1 minute.
- Cream Butter and Egg Yolk: Add the room temperature salted butter to the sugar mixture and beat until well creamed. Then mix in the egg yolk and beat until combined thoroughly.
- Form Dough: Beat in the all-purpose flour and cornstarch on high speed until a crumbly dough forms. Pour in the lemon juice and beat on low speed until a firm dough comes together.
- Portion Dough: Using a 1½ tablespoon cookie scoop, divide the dough in half. Roll each portion into a ball shape.
- Prepare for Chilling: Place each cookie ball on parchment-lined baking sheets about 1 inch apart. Flatten slightly using the bottom of a glass or measuring cup.
- Chill Dough: Loosely cover the baking sheets with plastic wrap and refrigerate the dough for 30-60 minutes until firm throughout.
- Preheat Oven and Prepare Sheets: Heat the oven to 350°F (177°C) and prepare two large baking sheets by lining them with parchment paper or spraying lightly with baking spray.
- Bake Cookies: Remove the dough from the refrigerator and plastic wrap. Bake one sheet at a time for 9-12 minutes or until the edges start to brown.
- Prepare Coating: While baking, whisk together the powdered sugar and lemonade Kool-Aid powder until fully combined.
- Dip Warm Cookies: Let the warm cookies cool for 1-2 minutes, then dip each cookie fully into the powdered sugar mixture to coat.
- Cool and Recoat: Return the coated cookies to the tray and cool completely. Once cooled, dip and recoat each cookie again with the powdered sugar mixture for an extra flavorful finish.
- Serve and Enjoy: Enjoy your freshly coated Lemon Cooler Cookies as a perfect refreshing treat.
Notes
- Chilling the dough is essential to achieve a firm texture, ensuring the cookies hold their shape while baking.
- The lemonade Kool-Aid powder adds a unique tangy sweetness, but can be substituted with lemon extract or zest for a less sweet coating.
- Be sure not to overbake; edges should just start to brown for a tender cookie.
- Double dipping the cookies in the powdered sugar mixture creates a thicker, more flavorful coating.
- Store cookies in an airtight container to maintain freshness for up to a week.
