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Lemon Cooler Cookies stacked on a wood board with a yellow napkin

Lemon Cooler Cookies

These homemade Lemon Cooler cookies are better than boxed! A secret lemon icing layer adds a slight cooling feel, making these soft, melt in your mouth cookies totally refreshing. Perfect for lemon lovers!

  • Total Time: 25
  • Yield: 26 Cookies



For the Cookies

  • 1 cup unsalted butter (room temp)
  • 3/4 c granulated sugar
  • Zest of two lemons
  • 1 egg yolk
  • 2 c all purpose flour

For the Coating

  • The juice of 1 lemon
  • 1 c powdered sugar
  • More powdered sugar for coating


  1. Preheat the oven to 350° and prepare two cookie sheets with parchment paper.
  2. In a large bowl, add the softened butter and sugar.
  3. Using a hand mixer (or if you have this in a stand mixer) beat the butter and sugar at medium speed until light and fluffy.
  4. Add the lemon zest and mix well.
  5. Next, add the egg yolk and beat until combined.
  6. Lastly, add the flour and mix on low speed until large crumbles form. Stop mixing once all the flour is absorbed. Do not over mix.
  7. Using a 1 tablespoon sized cookie scoop, scoop the dough into the palm of your hand and squeeze together to form a ball. It's okay if the dough is crumbly, but you should be able to form a nice, smooth ball after squeezing the dough together tightly. If the dough is too dry, try adding a couple teaspoons of lemon juice.
  8. Place the dough balls on the prepared cookie sheet, spaced 1½ inches apart.
  9. Bake for 10-12 minutes or until the bottom is light golden brown.
  10. Allow to rest of the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
  11. Once cooled, place the lemon juice in a bowl and add the 1 cup of powdered sugar. Stir to make a thin icing glaze. Then, place additional powdered sugar (for rolling) in the other bowl).
  12. Dip the entire cookie into the thin lemon juice icing, allowing the excess to drip off. Then, immediately roll the cookie into the other bowl with the sugar, rolling the cookie around to coat.
  13. Place back on the cooling rack for at least 30 minutes to dry. Re-roll in the powdered sugar if needed (sometimes the lemon juice absorbs some of the sugar!)
  14. Store in an airtight container for 4-6 days or freeze up to 3 months.


Recipe by

  • Looking for a more intense 'cooling' feeling? Try adding crystallized lemon juice to the powdered sugar before rolling the cookies.
  • To make lime coolers, simply use lime zest and lime juice. See my post on key lime cookies


  • Serving Size: 1 cookie
  • Calories: 118
  • Sugar: 4.6g

Keywords: Lemon cooler cookies, lemon desserts, summer desserts, lemon cookies, drop cookies, cookies with lemon