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+ servings
Three lemon cooler cookies on a white plate.

Lemon Cooler Cookies

These crinkle-topped cookies boast a tart lemon taste as well as a hint of vanilla.
Prep Time:15 mins
Cook Time:8 mins
Total Time:23 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
  • teaspoon baking soda
  • 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