Lemon Cooler Cookie Recipe
- Yield: 36 cookies 1x
Ingredients
Scale
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
Instructions
- In a medium mixing bowl, combine butter, confectioners’ sugar, and granulated sugar.
- In a medium mixing bowl, combine butter, confectioners’ sugar, and granulated sugar.
- Beat at medium speed with a mixer until creamy.Add lemon zest, lemon juice, lemon extract, and egg, beating until well combined.
- In a small bowl, combine flour and salt. Gradually add flour mixture to butter mixture, beating to combine.
- Cover, and refrigerate for 1 hour or until chilled.
- Preheat oven to 350°.Line 2 baking sheets with parchment paper.
- Roll dough into 1-inch balls or using a one inch scoop scoop cookies.
- 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.
- Bake for 8-12 minutes or until lightly browned. Let cool on pans for 5 minutes.
- Sift confectioners’ sugar over the cookies while warm on the cookie tray. Lift parchment paper with cookies onto counter to reuse baking sheet.
- After cookies have cooled completely, sift with confectioners’ sugar a second time.
Notes
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.
Find it online: https://lizbushong.com/lemon-cooler-cookie-recipe/
