Lemon Cooler Cookies

Tender, buttery Lemon Cooler Cookies are flavored with fresh lemon juice and generously coated with lemon-zest powdered sugar. Bursting with lemon!

Lemon Cooler Cookies

Ingredients
  • 2/3 cup butter, at room temperature
  • 1 cup powdered sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons finely grated lemon zest
  • To coat cookies:
  • 1 cup powdered sugar
  • 2 teaspoons finely grated lemon zest

Instructions
  • Position racks in center of oven and preheat to 325°F. Line cookie sheets with parchment paper.
  • In a large bowl, beat together butter, powdered sugar, and sugar until light and fluffy.
  • Blend in eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together cake flour, baking powder, and salt.
  • Stir dry ingredients into butter mixture, add lemon juice, and mix until everything is just combined (do not overmix).
  • If the dough is too sticky to work with, refrigerate for 20 minutes.
  • Use a mini cookie scoop (or a tablespoon) to scoop the dough into approximately 1-inch balls. Space balls at least 1 inch apart on prepared cookie sheets and flatten slightly.
  • Bake for 15 to 18 minutes or until centers are puffy and cookies are light golden brown on the bottom.
  • Remove cookie sheet to a wire rack and allow to cool for 5 minutes.
  • While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie.
  • After 5 minutes of cooling time, remove 4 to 5 warm cookies from the pan and carefully place in the powdered sugar.