This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad
Homemade Lemon Cooler Cookies are bursting with lemon flavor inside and out. These tangy citrus cookies are a copycat recipe of a childhood favorite.
There’s something about baking cookies that brings me back to my childhood. We didn’t bake cookies often, in fact, homemade cookies were mostly made at the holidays. That’s why I love to bake at the holidays – memories plus COOKIES! Growing up there was one store-bought cookie that I would devour the entire box of – a brand name Sunshine made Lemon Cooler Cookies. They were the best thing – ever!
Then the the lemony cookie was discontinued and to quote a dear friend, sadness fell upon the land . The closest I have had to the lemon cooler cookie is one by the Girl Scouts. I decided to make my own and wow, I came extremely close to the original! Oh, my gosh!
They are also a perfect recipe to share this week of #SpingSweetsWeek! Once again this sweet event is being hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, it’s time to celebrate with spring sweets!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Here’s what I am sharing this week:
- Monday – Strawberry Rhubarb Pie with Crumb Topping
- Tuesday – White Chocolate Raspberry Scones
- Wednesday – Lemon Cooler Cookies (that’s this recipe!)
- Thursday – Raspberry Almond Cappuccino Parfaits
- Friday – Easy Key Lime Mousse Tarts
- Saturday – Mini Carrot Cake Loaves
Our #SpringSweetsWeek sponsors are helping us get creative with samples of their products. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity. Be sure to check out the other sweet recipes linked up.
I am using Taylor and Colledge‘s Lemon Extract Paste in this recipe to give the cookies another layer of that citrus flavor. The extract is an intense lemon flavor and I am in love with it. It took the fresh lemon juice and zest up another level of goodness.
How To Make Lemon Cooler Cookies
This Lemon Cooler Cookie recipe is easy but it does take a few extra minutes to juice and zest the lemons. I like to juice and zest the lemons before I begin to mix the cookie dough.
Another tip for you, sometimes when you are using lemon zest in recipes, it can clump together in your batters. This isn’t good. My suggestion is to mix the zest with sugar using a fork before adding it in with the butter. The lemon zest will now be perfectly distributed in the batter.
I also like to mix my dry ingredient together before I start. I like to have as much prep work done as possible. In a medium bowl, whisk the cake flour (see note), baking powder, and salt together. Set aside.
Note: If you do not have cake flour (and I rarely do not), it’s easy to make it at home. For every one cup of flour needed in a recipe calling for cake flour do this:
Measure out one cup of flour, then remove 2 tablespoons (put it back in your flour container). Add 2 tablespoons of cornstarch to the measuring cup of flour. So for this recipe you will need 3 cups of flour, remove 6 tablespoons and then add 6 tablespoons of cornstarch to the remaining flour. Then, and this is important, sift the flour/cornstarch mix TWICE before measuring out the 3 cups you need to use in the recipe. Sifting the flour aerates it and gives it a little more volume. Actual cake flour is light and airy.
Important to mention is that the Lemon Extract Paste is intense so if your recipe calls for 1 teaspoon of lemon extract, you would use HALF that amount of the paste – but you can adjust to taste. I used 1/4 teaspoon of the Lemon Extract Paste. It was perfect addition to the fresh lemons.
Making the Lemon Cooler Cookie dough
Preheat the oven and prepare your baking sheets by lining them with parchment paper of a silicon baking mat. Then juice and zest your lemons and mix 3 teaspoons of lemon zest with the 2/3 cup of granulated sugar. Set all of that aside.
In a bowl of a stand mixer, cream together the butter, powdered sugar and lemon sugar until light and fluffy. Add in the eggs, vanilla, lemon extract paste and blend well. Then add in the lemon juice and mix again. Slowly add in the dry ingredients and mix until combined. Do not overmix the dough. If the dough is too sticky, place bowl in refrigerator for 20 minutes before forming the cookie dough balls and baking.
I used a one tablespoon cookie scoop to measure out the dough for these lemon cooler cookies. Place on prepared baking sheet and flatten just slightly. Bake for 16 – 19 minutes or until the centers are puffy and the cookies are light golden brown on the bottom. Time will depend on your oven. Remove the cookie sheet to a wire rack and allow to cool for 5 minutes before coating them with powdered sugar.
Making the Lemon Powdered Sugar Coating
In a small bowl, whisk together 1 cup of powdered sugar and 3 teaspoons of lemon zest. Pour the mixture in a resealable plastic bag. When the cookies have cooled for 5 minutes, add a few at a time in the powdered sugar and shake to coat. Store cookies in an airtight container.
Other Delicious Lemon Recipes You May Enjoy
- Lemon Coconut Muffins – great for breakfast or snacking
- Lemon Poppy Seed Loaf – studded with poppy seeds and infused with a lemon syrup, this bread is amazing
- Lemon Lavender Scones – the combination of flavors is wonderful for a delicious spring treat
Lemon Cooler Cookies
For the cookie dough
- 2/3 cup butter, softened
- 2/3 cup granulated sugar
- 3 teaspoons grated lemon zest
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon Taylor & Colledge Lemon Extract Paste (see note)
- 2 tablespoons fresh lemon juice
- 3 cups cake flour (see note)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
For the cookie dough
- Preheat oven to 325 degrees and line a baking sheet with a silicon baking mat or parchment paper.
- Zest lemons (2 lemons and will need 6 teaspoons of zest) and juice lemon (need 2 tablespoons juice)
- In small bowl, using a fork combine 2/3 cup granulated sugar with 3 teaspoons of zest. Set aside.
- In a medium bowl, whisk together cake flour (see note), baking powder, and salt. Set aside.
- In a bowl of a stand mixer, cream together the butter, powdered sugar and lemon sugar until light and fluffy. Add in the eggs, vanilla, lemon extract paste and blend well. Then add in the lemon juice and mix again.
- Slowly add in the dry ingredients and mix until combined. Do not overmix the dough. If the dough is too sticky, place bowl in refrigerator for 20 minutes before forming the cookie dough balls and baking.
- I used a one tablespoon cookie scoop to measure out the dough for these lemon cooler cookies. Place on prepared baking sheet and flatten just slightly. Bake for 16 – 19 minutes or until the centers are puffy and the cookies are light golden brown on the bottom. Time will depend on your oven. Remove the cookie sheet to a wire rack and allow to cool for 5 minutes before coating them with powdered sugar.
For the lemon powdered sugar
- In a small bowl, whisk together 1 cup of powdered sugar and 3 teaspoons of lemon zest. Pour the mixture in a resealable plastic bag. When the cookies have cooled for 5 minutes, add a few at a time in the powdered sugar and shake to coat. Store cookies in an airtight container.
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Wednesday’s Recipes to Enjoy
- Blended Mocha Frappe by Cheese Curd In Paradise
- Carrot Ginger Rhubarb Mini Bread Loaves by The Spiffy Cookie
- Chocolate Matzo Tiramisu by Kate’s Recipe Box
- Citrus & Mint Fruit Salad by Books n’ Cooks
- Coffee Jelly Roll by Cindy’s Recipes and Writings
- Cream Cheese Cupcakes by Pook’s Pantry
- Easter Dessert Board by Hezzi-D’s Books and Cooks
- Frozen Pineapple Margaritas by Family Around the Table
- Kumquat Upside Down Cake by Jen Around the World
- Lemon Cake by House of Nash Eats
- Lemon and Lavender Cream Pie by A Day in the Life on the Farm
- Lemon Cooler Cookies by Blogghetti
- Lemon Lavender Cheesecake by Eat Move Make
- Lemon Poppyseed Bread by The Carefree Kitchen
- Lemon Shortbread with Sprinkles by Shockingly Delicious
- Mini Key Lime Pies by Palatable Pastime
- No Churn Lavender Ice Cream by Art of Natural Living
- No Churn Praline Coffee Ice Cream by For the Love of Food
- Raspberry Almond Coffee Snack Cake by Sweet Beginnings
- Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the bloggers with samples and product to use. All opinions are my own. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.