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Sunshine Lemon Cooler Cookies on a cooling rack with lemon slices

Lemon Cooler Cookies

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


Lemon Cooler cookies come together quickly and have a sweet/citrus meltaway texture!


  • 1 cup butter, room temperature
  • 1 cup powdered sugar, plus 2 cups more for rolling
  • 1 egg yolk
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 rounded tablespoon lemon zest
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour


  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In bowl of your stand mixer fitted with a paddle attachment, mix the butter and 1 cup of powdered sugar together on medium speed until smooth.
  3. Add in the egg yolk, lemon juice, vanilla, lemon zest, baking powder, and salt. Mix for 1 minute until combined, scraping sides of bowl as necessary. Mixture might look a little curdled, which is normal.
  4. Turn the mixer to low speed and add in the flour, mixing until a thick dough comes together. It might seem a little crumbly, but this is ok as long as it holds together for the next step. If the dough is too dry add a splash more of lemon juice.
  5. Scoop out dough using a small cookie scoop (1 1/2 tablespoons). Roll the dough into a ball and place on prepared baking sheet 2-inches apart. The cookies won’t spread much while baking.
  6. Bake for 13-15 minutes, until bottoms are golden brown.6
  7. Allow the cookies to cool on the baking sheet for 5 minutes, and then place remaining powdered sugar in a small bowl. Roll each warm cookie in powdered sugar and place on a wire rack to cool completely.
  8. Store in an airtight container for up to a week.


*always use the spoon and sweep method for measuring flour.

Store airtight at room temperature for up to 7 days. Freeze airtight for up to 30 days for best freshness.

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