Description
Lemon Cooler Cookies are delicate, tangy treats that combine a butter-rich crumbly dough with a zesty lemon flavor, finished with a sweet powdered sugar and lemonade Kool-Aid coating. Perfectly balanced between sweet and tart, these cookies are chilled before baking to ensure a tender texture and then baked to golden edges, creating a delightful summer-inspired cookie.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1 cup powdered sugar
- ¾ teaspoon lemonade Kool-Aid powder
Instructions
- Mix Sugar and 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.
- Add Dry Ingredients and Lemon Juice: 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.
- Scoop and Shape Dough: Using a 1 ½ Tablespoon cookie scoop, divide the dough in half. Roll each portion into a ball shape.
- Arrange on Baking Sheet: 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: 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.
- Coat 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: Enjoy your freshly coated Lemon Cooler Cookies as a perfect refreshing treat.
Notes
- Storage: Store cookies in an airtight container or bag at room temperature for 3-4 days. Refrigerate in warm or humid weather to maintain freshness, though this may dry them slightly.
- Freezing: Freeze cookies for up to 2-3 months. The powdered sugar coating may absorb moisture and become sticky; recoat with powdered sugar before serving.
- Flavor Variations: Substitute lemon zest, juice, and Kool-Aid with orange or lime for different citrus flavors. Alternatively, omit citrus and use water, milk, or cream with a teaspoon of vanilla for a milder taste.
- Health Tip: For a lower-calorie option, replace Kool-Aid powder with True Lemon powder, which has zero calories and no artificial additives.
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 9g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
