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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

Ingredients

Units

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

Instructions

  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 very crumbly, but you should be able to form a nice, smooth ball after squeezing the dough together. If it's 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 one bowl and the powdered sugar in another bowl.
  12. Dip the top of the cookies in the lemon juice and immediately into 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.

Notes

Recipe by Owlbbaking.com

  • Avoid dipping the bottom of the cookie in lemon juice. The bottom will get soggy and not dry well.
  • 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.

Nutrition

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

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