Get ready to indulge in a world of citrusy goodness with these 20 zesty lemon cooler cookie recipes! From classic cookies with powdered sugar dusting to innovative creations featuring cream cheese frosting and raspberry filling, we’ve got you covered. Whether you’re a fan of bright and bold flavors or subtle hints of lemon zest, there’s something on this list for everyone.
In this article, we’ll be diving into the world of lemon cooler cookies – a classic combination that never goes out of style. With ingredients like fresh lemon juice, zest, and sugar, these cookies are sure to satisfy your sweet tooth while leaving you feeling refreshed and revitalized. So go ahead, take a bite, and let the sunshine in!
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Stay tuned for the full list of recipes, featuring a range of creative twists and classic flavors that are sure to become new favorites.
Lemon Cooler Cookies with Powdered Sugar Dusting
Lemon Cooler Cookies with Powdered Sugar Dusting: Brighten up your day with these refreshing lemon cookies, topped with a sweet and tangy powdered sugar dusting.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
– Powdered sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon juice and vanilla extract; mix well.
5. Gradually add the flour mixture; mix until just combined.
6. Drop rounded tablespoonfuls onto prepared baking sheet, leaving 2 inches between cookies.
7. Bake for 12-14 minutes or until edges are lightly golden.
8. Allow cookies to cool on wire rack for 5 minutes before dusting with powdered sugar.
Cooking Time: 12-14 minutes per batch
Glazed Lemon Cooler Cookies with Citrus Zest
These Glazed Lemon Cooler Cookies with Citrus Zest are the perfect treat to bring a ray of sunshine into your day. With the perfect balance of sweet and tangy, these cookies will quickly become a new favorite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated citrus zest (lemon or orange)
– Glaze: 1 cup powdered sugar, 2 tbsp lemon juice
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Stir in lemon juice and citrus zest.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Drop rounded tablespoonfuls onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Prepare glaze by whisking together powdered sugar and lemon juice. Drizzle over cooled cookies.
Cooking Time: 12-15 minutes
Soft-Baked Lemon Cooler Cookies with Vanilla Drizzle
These chewy cookies infused with lemon zest and juice are the perfect treat to brighten up your day. A drizzle of creamy vanilla takes them to a whole new level!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1/4 cup chopped fresh mint leaves (optional)
– Vanilla drizzle: 1/2 cup powdered sugar, 2 tbsp unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour and baking powder. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and lemon juice.
4. Add flour mixture and stir until combined. Fold in lemon zest and mint leaves (if using).
5. Scoop tablespoon-sized balls onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Vanilla Drizzle:
1. Whisk together powdered sugar and softened butter until smooth.
2. Drizzle over cooled cookies.
Lemon Cooler Shortbread Cookies with Almond Flour
Brighten up your afternoon with these buttery shortbread cookies infused with the sweetness of lemon and the nutty flavor of almond flour.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and confectioners’ sugar.
3. Add softened butter and mix until the dough comes together in a ball.
4. Stir in lemon juice, vanilla extract, and salt.
5. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 18-20 minutes or until lightly golden.
8. Allow cookies to cool on the baking sheet before transferring to a wire rack.
Cooking Time: 18-20 minutes
Chewy Lemon Cooler Cookies with Cream Cheese Frosting
Brighten up your day with these soft and chewy lemon cookies, perfectly balanced with a hint of citrus zest. Paired with a tangy cream cheese frosting, they’re the perfect treat to brighten up any occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup granulated sugar
– 1/2 cup lemon juice (freshly squeezed or bottled)
– 1 large egg
– 1 tsp grated lemon zest
– For the frosting: 8 oz cream cheese, softened; 2 tbsp unsalted butter, softened; 2 cups powdered sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add lemon juice, egg, and zest; mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Spread or pipe onto cooled cookies as desired.
Lemon Cooler Sandwich Cookies with Raspberry Filling
Brighten up your snack time with these refreshing lemon cookies sandwiched with a sweet and tangy raspberry filling.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
– Raspberry filling (homemade or store-bought), for filling
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest and juice.
4. Gradually add flour, baking powder, and salt; mix until combined.
5. Roll out dough to 1/8 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet, leaving space between cookies.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Allow cookies to cool completely before sandwiching with raspberry filling and dusting with confectioners’ sugar.
Cook Time: 12-15 minutes
Vegan Lemon Cooler Cookies with Coconut Sugar
Brighten up your day with these refreshing vegan lemon cookies sweetened with coconut sugar and infused with a hint of citrusy zing!
Ingredients:
– 1 cup vegan butter, softened (such as Earth Balance)
– 3/4 cup coconut sugar
– 1/2 cup granulated sugar
– 2 large egg replacers (such as Ener-G Egg Replacer or flax eggs)
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– Optional: chopped lemon slices or zest for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together vegan butter and sugars until light and fluffy.
3. Add egg replacers, lemon zest, and lemon juice; mix until well combined.
4. Gradually add flour, baking soda, and salt; mix until just combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes per batch
Lemon Cooler Thumbprint Cookies with Lemon Curd
These tender cookies are infused with the bright flavor of lemon zest and filled with a tangy lemon curd, making them a perfect treat for spring or summer.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 tbsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– Lemon curd (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and lemon zest.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture and lemon juice until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness.
6. Cut into desired shapes or use a cookie scoop to form balls.
7. Use your thumb or a spoon to create an indentation in each cookie.
8. Fill with lemon curd and bake for 15-20 minutes, or until edges are lightly golden.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Lemon Cooler Cookies with Poppy Seeds
Brighten up your day with these zesty and refreshing cookies infused with the warmth of poppy seeds.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup lemon juice
– 2 large eggs
– 2 tbsp honey
– 1 tsp vanilla extract
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Add lemon juice, eggs, honey, and vanilla extract; mix well.
4. Gradually add the dry ingredients to the wet mixture; stir until just combined.
5. Fold in poppy seeds.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Lemon Cooler Sugar Cookies with Icing
Brighten up your day with these refreshing lemon sugar cookies, topped with a tangy lemon icing that’s perfect for springtime celebrations.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
– Colored sprinkles or chopped nuts for decoration (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and baking soda in a medium bowl.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, lemon juice, and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 10-12 minutes or until edges are lightly golden.
7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Icing:
– Whisk together powdered sugar and lemon juice until smooth.
– Dip cooled cookies in icing, allowing excess to drip off.
Cooking Time: 10-12 minutes per batch
Yield: Approximately 24-30 cookies
Lemon Cooler Cookies with White Chocolate Chips
These citrusy cookies are perfect for a warm day or anytime you need a pick-me-up. With the brightness of lemon zest and the creaminess of white chocolate chips, these cookies are sure to satisfy your sweet tooth.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Stir in lemon juice, zest, and vanilla extract.
5. Gradually add dry ingredients; mix until just combined.
6. Fold in white chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Lemon Cooler Cookies with Honey Glaze
Brighten up your day with these refreshing lemon cookies, topped with a sweet and sticky honey glaze.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup lemon juice
– 1 large egg
– 1 tsp vanilla extract
– Honey glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in lemon juice, egg, and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Honey Glaze:
– 1/4 cup honey
– 2 tbsp powdered sugar
Mix together and drizzle over warm cookies.
Cooking Time: 12-14 minutes per batch
Lemon Cooler Cookies with Lavender Infusion
Brighten up your day with these citrusy cookies infused with the subtle sweetness of lavender. Perfect for a warm weather pick-me-up, these lemon cooler cookies are a unique twist on classic shortbread.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon dried lavender buds
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter; mix until a dough forms.
3. Stir in granulated sugar, eggs, lemon zest, lemon juice, and lavender buds.
4. Roll out the dough to 1/4 inch thickness. Cut into desired shapes.
5. Bake for 18-20 minutes or until lightly golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 18-20 minutes
Lemon Cooler Cookies with Candied Lemon Peel
Brighten up your day with these refreshing lemon cookies, featuring the sweet and tangy flavor of candied lemon peel. Perfect for a sunny afternoon or a citrus-inspired treat any time of the year.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– Candied lemon peel (see below for recipe)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add lemon zest and juice; mix well.
5. Gradually add the dry ingredients to the wet ingredients; mix until just combined.
6. Fold in candied lemon peel.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-15 minutes or until lightly golden.
Candied Lemon Peel Recipe:
– Slice the lemon peel into thin strips
– Combine sugar and water in a saucepan; bring to a boil
– Reduce heat and simmer for 10 minutes
– Remove from heat; add lemon peel; let sit for at least 30 minutes
Lemon Cooler Cookies with Graham Cracker Crust
Brighten up your day with these refreshing lemon cookies featuring a crunchy graham cracker crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice
– 1 cup graham cracker crumbs
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and graham cracker crumbs. Stir in confectioners’ sugar.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon zest and juice; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
6. Roll out dough on a floured surface to about 1/8 inch thickness. Cut into desired shapes.
7. Place cookies on prepared baking sheet, leaving about 1 inch space between each cookie.
8. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Lemon Cooler Cookies with Meringue Topping
Brighten up your baking with these refreshing Lemon Cooler Cookies topped with a light and airy meringue topping. Perfect for warm weather, these cookies are sure to be a hit at any gathering.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– Meringue topping ingredients (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add lemon juice and whisk until combined.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 12-15 minutes or until lightly golden.
Meringue Topping:
1. Beat egg whites and cream of tartar in a bowl until soft peaks form.
2. Gradually add granulated sugar and beat until stiff peaks form.
3. Spread meringue over cooled cookies and bake at 350°F (180°C) for an additional 5-7 minutes or until lightly browned.
Cooking Time: 20-25 minutes
Lemon Cooler Cookies with Pistachio Crunch
Brighten up your day with these refreshing Lemon Cooler Cookies featuring a delightful crunch from toasted pistachios.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 cup chopped pistachios
– Optional: powdered sugar for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add lemon juice and whisk until combined.
5. Gradually mix in the flour mixture, then fold in chopped pistachios.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Lemon Cooler Cookies with Earl Grey Tea Infusion
Lemon Cooler Cookies with Earl Grey Tea Infusion
Brighten up your day with these citrusy and refreshing cookies infused with the subtle flavor of Earl Grey tea. A perfect treat for a sunny afternoon!
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1 large egg
– 1 tsp Earl Grey tea leaves (steeped in 1 tablespoon hot water)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add lemon juice, egg, and Earl Grey tea infusion; mix well.
4. Gradually add the dry ingredients to the wet mixture; mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-15 minutes or until lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Lemon Cooler Cookies with Almond Extract
Brighten up your day with these refreshing lemon cookies infused with the subtle flavor of almond extract. Perfect for a warm-weather treat or a sweet surprise to share with friends and family.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– 1 tbsp freshly squeezed lemon juice
– 1/2 tsp almond extract
– Colored sprinkles or chopped almonds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Stir in lemon juice and almond extract.
5. Gradually add the dry ingredients to the wet mixture; mix until just combined.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Lemon Cooler Cookies with Coconut Flakes
Brighten up your day with these citrusy and crunchy cookies, infused with the sweetness of coconut flakes. Perfect for a mid-morning snack or an afternoon treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup confectioners’ sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp vanilla extract
– 1/2 cup shredded coconut flakes
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in lemon juice and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. Stir in coconut flakes.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Summary
Get ready to pucker up with these 20 zesty lemon cooler cookie recipes! From classic sugar-dusted treats to creative combos like raspberry-filled sandwich cookies and citrusy shortbread, there’s something for every lemon lover. Try adding a hint of lavender or earl grey tea for a unique twist, or go all out with coconut flakes and candied lemon peel. These irresistible baked goods are sure to brighten up any day. Whether you’re in the mood for chewy, soft-baked, or crunchy cookies, these recipes will satisfy your citrus cravings!
