Lemon Cooler Cookies (+ Video)

Lemon cooler cookies are buttery, light, and loaded with lemon flavor. Covered in powdered sugar they are sweet and tangy cookies! You might also like our lemon bar cookies (with lemon curd!), our glazed lemon cookies, or our lemon curd hand pies!

Watch our step by step video!

Lemon Cooler Cookies

Lemon cooler cookies are a classic treat that has been around for decades. The original citrus cookies are crispy wafer cookies bathed in lemon-flavored powdered sugar. My version starts with a buttery drop sugar cookie that bakes up crispy on the edges with a melt-in-your-mouth center. They are bathed in powdered sugar (twice) while warm. The powdered sugar is the perfect compliment to the tart cookie.

Want even more lemon flavor?

These cookies have lemon zest, lemon juice, AND lemon extract. You can use lemon extract (not as potent) or lemon flavoring oil (more potent). If using lemon extract use ½ teaspoon - ¾ teaspoon. If using flavoring oil, use ¼ teaspoon - ½ teaspoon. If you want to pack even more of a lemon punch you can mix ½ teaspoon of unsweetened lemonade kool-aid powder into the powdered sugar before dipping the cookies! I think they are delicious as is so I don't do this, but it's totally up to you!  

Lemon Cooler Cookies Ingredients

(scroll to the end of the post for a printable version)

• ½ cup butter, softened
• ¼ cup vegetable oil
• ½ cup white sugar
• ½ cup powdered sugar
• 1 egg
• 1 teaspoon lemon zest (zest from 1 lemon)
• 2 Tbsp. fresh lemon juice
• ½ teaspoon lemon extract (or ¼ teaspoon lemon oil flavoring)
• 3 Tbsp. corn starch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 1 ½ cups powdered sugar (to coat cookies AFTER baking)

How To Make Lemon Cooler Cookies

Beat butter, oil, sugar, powdered sugar, and egg together until creamy. Mix in lemon zest, lemon juice, and lemon extract. Mix in cornstarch, baking soda, salt, and flour. Cover and refrigerate for 1 hour. The dough will be soft. Preheat oven to 350 degrees. Use a SMALL cookie scoop (1 Tbsp. size) or roll dough into 1" balls. Place cookie dough balls on a parchment paper-lined baking sheet. Keep the bowl of cookie dough in the refrigerator in between filling cookie sheets. Bake for 12 minutes, or until the edges are light brown. Allow cookies to cool on the baking sheet for 2 minutes. Fill a small bowl with powdered sugar. One by one, take cookies off of the baking sheet and toss in powdered sugar, covering both sides. Place cookies on a wire rack and cool for 5-10 minutes then toss in powdered sugar AGAIN.  Place cookies back on the wire rack. Let cookies cool completely. This recipe makes 3 dozen delicious lemon cooler cookies. Store cooled cookies in an airtight container at room temperature or in the refrigerator.

Lemon Cooler Cookies