Lemon Cooler Cookies

Name: Lemon Cooler Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 1/2 cup butter (softened); 1/4 cup vegetable oil; 1/2 cup white sugar; 1/2 cup powdered sugar; 1 egg; 1 teaspoon lemon zest (zest from 1 lemon); 2 Tbsp. fresh lemon juice; 1/2 teaspoon lemon extract (or 1/4 teaspoon lemon oil flavoring); 3 Tbsp. corn starch; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 cups all-purpose flour; 1 1/2 cups powdered sugar (to coat cookies AFTER baking)

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These homemade lemon cooler cookies are buttery, bright with fresh lemon flavor, and coated in a sweet layer of powdered sugar. They have lightly crisp edges and a tender, melt-in-your-mouth center that makes them hard to resist!

If you love lemon desserts, you’ll also want to try my lemon bar cookies for another sweet-tart treat.

What makes these cookies special is the combination of lemon zest, fresh lemon juice, and lemon extract. I also roll them in powdered sugar twice while they’re still warm, giving each cookie that signature snowy coating.

Why You’ll Love This Recipe

Lots of real lemon flavor. Fresh lemon zest, juice, and lemon extract work together to give these cookies a bright citrus flavor.
A buttery, tender center. The cookies have lightly crisp edges with a soft, delicate center.
That classic powdered sugar coating. Rolling the cookies in powdered sugar twice gives them a generous coating that melts into the warm cookies.
Simple ingredients. You don’t need a cake mix or specialty ingredients to make these homemade lemon cookies.
Great for sharing. This recipe makes about three dozen small cookies, perfect for cookie trays, parties, or an afternoon treat.

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Why You’ll Love This Recipe
Tips and Tricks
Lemon Cooler Cookies Ingredients
How to Make Lemon Cooler Cookies
How to Store Lemon Cooler Cookies
Frequently Asked Questions
More Lemon Recipes to Make
Lemon Cooler Cookies

Tips and Tricks

Use fresh lemon zest and juice. Fresh lemon gives these cookies a bright, natural citrus flavor. Zest the lemon before juicing it, and avoid grating the bitter white pith beneath the peel.
Chill the dough. The dough is soft, so refrigerating it for an hour makes it easier to scoop and handle. Keep the remaining dough chilled while you bake each batch.
Make small cookies. A small, one-tablespoon cookie scoop makes evenly sized cookies that bake through without becoming too large. Try to keep the dough portions consistent so they bake evenly.
Don't wait too long for the first sugar coating. Let the cookies rest on the baking sheet for about two minutes after baking, then gently roll them in powdered sugar while they're still warm. This first coating helps the sugar cling to the surface.
Give them a second coating. After the cookies cool on a wire rack for five to ten minutes, roll them in powdered sugar again. This extra coating gives them their signature snowy finish.
Want an extra lemony coating? Stir a little unsweetened lemonade drink powder into the powdered sugar before coating the cookies. Start with a small amount so you can adjust the tartness to your liking.

Lemon Cooler Cookies Ingredients

Butter: Adds rich flavor and helps give the cookies their buttery texture.
Vegetable oil: Works alongside the butter to contribute to the cookies' tender texture.
Granulated sugar: Sweetens the dough and helps create the cookie's structure.
Powdered sugar: Adds sweetness to the dough and provides the signature coating after baking.
Egg: Binds the ingredients together and helps give the cookies structure.
Lemon zest: Adds fragrant lemon oils for a fresh citrus flavor.
Fresh lemon juice: Brings a bright, tangy flavor to the dough.
Lemon extract or lemon flavoring oil: Boosts the lemon flavor. Lemon flavoring oil is more concentrated, so use the smaller amount specified in the recipe.
Cornstarch: Helps create a delicate, tender texture.
Baking soda: Helps the cookies rise and spread as they bake.
Salt: Balances the sweetness and enhances the other flavors.
All-purpose flour: Provides the structure for the cookies.
Powdered sugar for coating: Gives the warm cookies their sweet, snowy finish.

See the recipe card for full information on ingredients and quantities.

How to Make Lemon Cooler Cookies

Step 1: Cream the butter, oil, and sugars. Beat the softened butter, vegetable oil, granulated sugar, powdered sugar, and egg together until creamy and well combined.

Step 2: Add the lemon flavor. Mix in the lemon zest, fresh lemon juice, and lemon extract or lemon flavoring oil until evenly incorporated.

Step 3: Mix in the dry ingredients. Add the cornstarch, baking soda, salt, and flour. Mix just until a soft dough forms.

Step 4: Chill the dough. Cover the bowl and refrigerate the dough for one hour. It will be soft before chilling, so don't skip this step.

Balls of lemon cooler cookie dough on baking trays.

Step 5: Scoop the cookies. Preheat the oven to 350°F. Scoop the dough into small, even portions using a one-tablespoon cookie scoop, or roll it into small balls. Place them on a parchment-lined baking sheet. Keep the remaining dough in the refrigerator between batches.

Step 6: Bake. Bake for about 12 minutes, or until the edges are lightly browned. The centers should remain tender. Let the cookies rest on the baking sheet for two minutes.

Hand holding lemon cookie covered in powdered sugar.

Step 7: Coat in powdered sugar. Place powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar, covering all sides.

Step 8: Coat them again. Transfer the cookies to a wire rack and let them cool for five to ten minutes. Roll them in powdered sugar a second time, then let them cool completely.

How to Store Lemon Cooler Cookies

At room temperature: Once completely cool, store the cookies in an airtight container. Keep them in a cool, dry place and away from moisture, which can cause the powdered sugar coating to absorb moisture and disappear.
In the refrigerator: You can also store the cookies in an airtight container in the refrigerator. Allow them to come to room temperature before serving if you prefer a softer texture.
Can you freeze lemon cooler cookies? For the best appearance, freeze the baked cookies without their final powdered sugar coating. Thaw them completely, then roll them in fresh powdered sugar before serving. If freezing already-coated cookies, expect the sugar coating to become less attractive as the cookies thaw.

Frequently Asked Questions

Are lemon cooler cookies the same as the original Sunshine Lemon Coolers?

The original Lemon Coolers were known for their crisp, wafer-like texture and lemon-flavored powdered sugar. This homemade version is different: it uses a buttery drop-cookie dough with lightly crisp edges and a tender center, finished with two coatings of powdered sugar.

Can I use lemon extract instead of lemon flavoring oil?

Yes. Lemon extract is less concentrated than lemon flavoring oil, so follow the amounts in the recipe or the substitution guidance above. Add more only if you want a stronger lemon flavor.

Why do I need to chill the dough?

The dough is soft, and chilling makes it easier to scoop and handle. It also helps the cookies bake more consistently.

Why do I roll the cookies in powdered sugar twice?

The first coating sticks to the warm cookies. The second coating adds a fresh layer of powdered sugar after the cookies have cooled slightly, giving them their signature finish.

Can I make these cookies more tart?

Yes. Add a small amount of unsweetened lemonade drink powder to the powdered sugar coating for extra tang. You can also adjust the lemon flavoring within the recipe's recommended range.

How do I know when the cookies are done?

Look for lightly browned edges. The cookies should still be tender in the center; baking them until deeply browned can make them too crisp.