Lemon Cooler Cookies
These crinkle-topped cookies boast a tart lemon taste as well as a hint of vanilla.
Prep Time:15 minutes mins
Cook Time:8 minutes mins
Total Time:23 minutes mins
Servings:36 cookies
- 1 cup confectioners’ sugar
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1½ cups all-purpose flour
Preheat the oven to 350°F. Line cookie sheets with parchment paper and set them aside. Add the confectioners’ sugar to a large bowl and set aside.
Cream together the butter and sugar in a large mixing bowl until fluffy and light. Mix in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
In a separate bowl, whisk together the salt, baking powder, baking soda, and flour, and then slowly transfer this mixture into the wet mixture while mixing until the dough is well combined.
Use your hands to divide the cookie dough into 1-inch balls. Roll each ball in the bowl of confectioners’ sugar and then place them onto the prepared cookie sheets about 2 inches apart from each other.
Bake for about 8 minutes. Watch them closely and remove them from the oven as soon as they just barely start to brown.
Transfer them to a cooling rack to let them cool. Serve and enjoy!
- I recommend doubling the recipe to make an extra batch. These cookies just disappear too fast!
- Swap the lemon for lime or orange to make another kind of citrus cookie.
- If the dough is really sticky you can refrigerate it for an hour.
Calories: 65kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 22mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg