Looking for a sweet lemon flavored cookie that will melt in your mouth? You have found the perfect recipe! Lemon Cooler Sandwich Cookies are tender buttery full flavored lemon cookies. Great for hot summer days or anytime you want a lemon zest. Lemon… You’re the Zest!
Lemon coolers are made using pantry ingredients. Things you probably have available such as all purpose flour, confectioners sugar, butter, eggs, and fresh lemon juice. You may not have fresh lemons but a quick stop of at the grocery store will make these cookies worth the stop. While you are there pick up some Lemon curd or extra lemons to make your own. Here is my recipe for microwave lemon curd. Lemon curd is spread between two layers of these cookies making a zesty lemon flavored delicate cookie. Better bake a double batch, they will be eaten as soon as they come out of the oven.
How to Make Lemon C0oler Sandwich Cookies
- Preheat oven to 400.
- Line baking sheets with parchment paper, set aside.
- In mixing bowl, combine butter, sugar, lemon zest and juice, beat at medium speed until creamy.
- Add flour and salt, beat until combined.
- Using a 1 inch teaspoon or scoop scoop dough into balls.
- Place on baking sheets and flatten slightly with fingers or back of measuring cup.
- Bake for 8 minutes until firm.
- Let cookies cool before filling with cooled filled.
- Spread half of cookies with filling.
- Top with remaining cookie half.
- Sprinkle with confectioners sugar to serve.
Can be frozen without the filling. Fill cookies before serving for best results.
Filling: Purchased Lemon Curd or Home made Microwave Lemon Curd
Lemon Cooler Sandwich Cookies
At the beginning of this recipe, fresh squeezed lemons are used in the dough instead of concentrated lemon juices. To change the flavor you could use fresh key limes but the fresh lemon is by far the best flavor for these delicate little soft melt- in- your mouth cookies.
PrintLemon Cooler Sandwich Cookies
Lemon Cookies are delicate soft flakey cookies with a purchased lemon curd filling. Tested: Dickinson’s Lemon Curd or make your own.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18-20 minutes
- Yield: 3 dozen sandwich cookies 1x
- Category: Dessert- Cookies
- Method: Baking
- Cuisine: American
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners’ sugar, plus 2 more cups for rolling
1 egg yolk
1/4 cup freshly squeezed lemon juice
1 heaping tablespoon lemon zest
1/2 teaspoon lemon extract
Instructions
- Preheat oven to 400.
- Line baking sheets with parchment paper, set aside.
- In mixing bowl, combine butter, sugar, lemon zest and juice, beat at medium speed until creamy.
- Add flour and salt, beat until combined.
- Using a 1 inch teaspoon or scoop scoop dough into balls.
- Place on baking sheets and flatten slightly with fingers or back of measuring cup.
- Bake for 8 minutes until firm.
- Let cookies cool before filling with cooled filled.
- Spread half of cookies with filling.
- Top with remaining cookie half.
- Sprinkle with confectioners sugar to serve.
Can be frozen without the filling. Fill cookies before serving for best results.
Filling: Purchased Lemon Curd
Serve these cookies are a pretty white plate and sprinkle lightly with confectioners’ sugar. Have the recipe handy, you will get requests.
This recipe was given to my by my friend Sharon Neuhaus who was always sharing ideas and recipes with me. Sharon moved to heaven in February 2017 following a brief terminal illness. Thank you sweet Sharon for this recipe.
Other Recipes you Might Like to Try:
Lemon Cooler Cookies
- Yield: 36– cookies 1x
Ingredients
- 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.
- 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
Easy ahead cookies that can be frozen before baking and after. After baking coat with confectioners sugar, allow to cool and pack in zip-lock bags or containers. To serve, thaw at room temperature and sprinkle with additional confectioners sugar.
Substitute key lime juice and zest for the lemon to make key lime coolers.