Easy Lemon Cooler Cookies Recipe [Copycat]

Melt-in-your-mouth Lemon Cooler Cookies are the best lemon cookies, coated in powdered sugar and crystallized lemon. The cookies are loaded with sweet lemon flavor. Follow this easy lemon cooler cookies recipe to make them at home.

The bite-sized cookies are totally irresistible. Once you have a taste, you will end up binging on three to five cookies in one sitting.

These summer cookies are buttery, with a cake texture, coated in powdered sugar. They are a crowd-pleaser and easy to make. You can make a big batch of these cookies and store them in the refrigerator. Just grab one from the jar when you are craving the sweet.

So, go ahead and double the recipe to make lots of cookies. You can also try my favorite lemon lavender cookies that are perfect for summer.

Table of Contents

What are Lemon Cooker Cookies Made Of?

Before I discuss the ingredients, make sure to measure all the ingredients properly and the baking process will go smoothly.

Butter – We need unsalted butter for this recipe. Butter cannot be substituted with margarine or coconut oil as it will affect the consistency of the batter.
Egg – It’s best if the egg is at room temperature.
Flour – I am using all-purpose flour, but you can use cake flour as well.
Cornstarch – Cornstarch makes the cookies tender and keeps them soft.
Granulated sugar – Caster sugar will work as well.
Lemon juice – I recommend using fresh lemon juice for this recipe as it gives the best results. You can squeeze fresh lemons for juice.
Lemon zest – From the same lemon, first remove the zest and squeeze for juice.
Baking powder – Baking powder is required for the cookies to spread.
Vanilla extract – adds a nice flavor to the cookies.
Powdered sugar – for coating the cookies. You can make this at home using granulated sugar.

Lemon Cooker Cookies Recipe

These cookies are melt-in-your-mouth with an intense lemon flavor and are coated in sweet powdered sugar.

⏱ Prep Time: 30 minutes | 🔥 Cook Time: 15 minutes | 🍽 Serving: 45 cookies

Ingredients

1 1/2 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
10 tbsp butter
1/8 tsp baking soda
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp lemon zest
2 tbsp lemon juice
1 large egg yolk
1 tsp vanilla extract

For coating cookies:

1 1/2 cup powdered sugar
4-5 True lemon crystals

Directions

In a mixing bowl, combine flour, salt, baking powder, soda, and cornstarch. Set aside.
In a large bowl, beat butter, granulated sugar, and 1/4 cup of powdered sugar. Make sure it’s light and fluffy. Add lemon juice, zest, vanilla extract, and egg. Combine well.
Mix flour mixture in the wet ingredients in portions. Keep blending on low until everything is incorporated. Make sure to scrape the sides between intervals.
Gather the batter into a dough and refrigerate for at least 1 hour or overnight.
Preheat the oven to 320F and line two baking trays with parchment paper.
Take the dough out and roll it into small balls. Line them on the baking tray. Lightly flatten the ball with a spoon.
Bake the cookies for 12-15 minutes or until the cookies are turning slightly light golden.
While the cookies are baking, in a small bowl, mix powdered sugar and lemon crystals.
Remove the cookies from the oven, and immediately toss them in the powdered sugar mixture to coat them. Use a fork to turn them and place them on a cooling rack.
Allow the cookies to cool for an hour and toss them in the powdered sugar mixture again. Store the cookies in an airtight jar.

Other Recipes to Try

Notes

When the cookies are cooked, you need to work quickly to coat them in a powdered sugar mixture while hot.
I have used an electric hand blender for this recipe, but you can use a whisk as well to incorporate all the ingredients.
Make sure the dough is covered when you are chilling it in the refrigerator. You can cover the bowl with plastic wrap. Chilling the dough is very important, otherwise, your cookies will spread out too much.
Don’t overmix the batter because it will result in dry cookies. When the ingredients are mixed together, simply fold the dough using a spatula.
We need room temperature butter for this recipe, not melted. It shouldn’t be too cold as it will make lumps in the dough.

Why is My Dough Sticky?

There are two common mistakes that make the cookie dough sticky – using melted butter, or unchilled dough. If you have used melted butter, the dough will be sticky, and it will not come together. Therefore, make sure the butter it at room temperature.

The second reason is that you didn’t let the dough chill in the refrigerator for long enough. This is super important as it makes the dough easier to work with and prevents it from spreading in the oven.