Lemon Cooler Cookies-lizbushong.com

Coated with confectioners sugar, lemon zest and lemon juice, Lemon Cooler cookies are made with butter, confectioners sugar and looks like a Mexican Wedding Cake but with out nuts.  Serve up these lemony cookies on a pretty platter along a tall glass of southern sweet tea with… lemon. 

Lemon Cooler Cookie Recipe

Lemon Coolers  are a long standing recipe as a light summer cookie. I use this recipe for easy entertaining for it is quick to put together and usually will have the ingredients on hand.   It is a rich butter cookie sweetened with lemon juice and confectioners sugar.  The confectioners sugar can get messy but it is worth the powdery cloud with each bite.

Lemon Cooler Cookies, Lemon Pound Cake and Coconut Lemonade.















Lemon Cooler Cookie Recipe

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1-cup butter, softened
½ cup confectioners’ sugar
¼ cup granulated sugar
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon lemon extract
1 large egg
2½ cups all-purpose flour
¼ teaspoon salt

Confectioner’s Sugar, Sifted to coat


  1. In a medium mixing bowl, combine butter, confectioners’ sugar, and granulated sugar.
  2. In a medium mixing bowl, combine butter, confectioners’ sugar, and granulated sugar.
  3. Beat at medium speed with a mixer until creamy.Add lemon zest, lemon juice, lemon  extract, and egg, beating until well combined.
  4. In a small bowl, combine flour and salt. Gradually add flour mixture to butter mixture, beating to combine.
  5. Cover, and refrigerate for 1 hour or until chilled.
  6. Preheat oven to 350°.Line 2 baking sheets with parchment paper.
  7. Roll dough into 1-inch balls or using a one inch scoop scoop cookies.
  8. Place dough 2 inches apart on prepared baking sheets. Using a flat-bottomed measuring cup dipped in sugar, flatten dough to a ¼-inch thickness.
  9. Bake for 8-12 minutes or until lightly browned. Let cool on pans for 5 minutes.
  10. Sift confectioners’ sugar over the cookies while warm on the cookie tray. Lift parchment paper with cookies onto counter to reuse baking sheet.
  11. After cookies have cooled completely, sift with confectioners’ sugar a second time.


Tip:  After cookies come out of the oven, while warm, use a small sifter to sift  cookies with confectioners sugar.  Allow to cool and sift again.  No mess if you leave the cookies on the tray and not pick up to dip into sugar.

Tip:  Use a 1 inch cookie scoop for consistent cookie sizes. These cookies are a flat cookie.

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