Lemon Cooler Cookies are going to be your new favorite treat! With just 5 easy ingredients needed (and only 2 ingredients for the lemon powder coating), this fun and light dessert give a burst of flavor with every bite.
Lemon Cooler Cookies
If you’re a fan of lemon desserts, this lemon cookie recipe HAS to be on your radar. They’re similar to Lemon Cake Mix Cookies but just enough variance to have you crave this new recipe, too. (and who says you can’t go ahead and make both!)
Maybe I’m aging myself here but does anyone else remember buying Lemon Cooler Cookies from the store? I’m sure they still make them but now that I bake more at home, I’ve just gotten used to cooking them up myself.
These little cookies covered with powdered sugar are a simple and fast treat. And I have to admit, that one is never enough. I’ve been making this delicious lemon cookie recipe for years and it’s one of my favorites, for sure.
My kids get excited when we make this recipe because they’re not only fun to eat, but they’re just really cute and little and easy to pop in your mouth, too.
Ingredients to Make Lemon Coolers
- ½ cup (1 stick) butter, unsalted
- ½ teaspoon vanilla extract
- 1 cup confectioner’s sugar, divided
- 2 teaspoons lemon zest
- 1 cup all-purpose flour
Lemon Powdered Sugar:
- 1 cup powdered sugar
- 1 teaspoon kool-aid lemonade mix (these some in the tiny kool-aid packets)
How to Make Lemon Cooler Cookies
Preheat oven to 350.
Adjust oven rack to lower middle position.
Step One: Make the Dough
In a medium-sized mixing bowl cream together ¼ cup confectioner’s sugar, butter, and 2 teaspoons lemon zest. Add vanilla and mix until smooth.
Step Two: Scoop Dough Into Balls and Bake
- Roll cookie dough into balls the size of a quarter, or a large grape, and place onto a lined baking sheet.
- Bake until cookie bottoms are golden brown, about 12-15 minutes.
- Place cookies on a wire rack to cool completely.
Step Three: Dredge in Confectioner’s Sugar
- In a small mixing bowl, combine 1 cup confectioner’s sugar and 1 teaspoon lemon kool-aid and mix.
- Dredge cookies into the lemonade powdered sugar until completely coated and put on a plate. Repeat with the remaining cookies.
Substitutions and Additions
- Change up the kool-aid flavor: If you’re wanting this same type of texture and cookie with a different flavor, you can experiment using a different flavor of kool-aid. Have fun making these cookies taste different and unique every single time.
- Leave off the powdered sugar coating: Cut down on the sugar on your lemon cooler cookies and see what you think about how they taste without the powdered sugar coating.
- Drizzle with a glaze: You can also create a simple glaze and just drizzle it on top of the lemon cooler cookies.
How to Store Lemon Cooler Cookies
The biggest thing to remember when storing these cookies is that you need to keep them out of the air. Since they’re already a crumbly cookie in terms of texture, putting them in a storage container with a lid is important.
Store these cookies in an airtight container or a bag that I can easily seal.
Can You Freeze Lemon Cooler Cookies for Later?
Yes, these cookies actually freeze quite well, too. The same thought process applies for freezing the cookies as you need to store them in a freezer-safe container.
I like to put them in bags so that I can just thaw out a couple at a time when I’m ready to eat them.
Do these Taste Like the Savannah Smile Cookies the Girl Scouts Sell?
These are a lot like those cookies so if you’re a fan of them, you’re going to love these. In fact, you just might have to have a taste test to see which ones you like the best.
More Recipes
Lemon Cooler Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter 1 stick unsalted
- ½ teaspoon vanilla extract
- 1 cup confectioner’s sugar divided
- 2 teaspoons lemon zest
- 1 cup all-purpose flour
For the Lemon Coating
- 1 cup confectioner’s sugar
- 1 teaspoon Kool-Aid lemonade mix
Instructions
- Preheat the oven to 350 F.
- In a large mixing bowl cream together ¼ cup confectioners’ sugar, butter, and 2 teaspoons lemon zest.
- Add the vanilla extract to the flour mixture and mix until smooth.
- Make cookie dough balls into the size of a quarter, or 1-inch balls, and place them onto a prepared cookie sheet. You can use a scoop to help keep the sizes the same.
- Bake until cookie bottoms are golden brown, about 12-15 minutes.
- Place cookies on a cooling rack to cool completely.
- In a small bowl, combine a cup of confectioner’s sugar and a teaspoon of lemon Kool-Aid and mix.
- Dredge cookies into the lemonade powdered sugar until completely coated and put on a plate. Repeat with remaining cookies.
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