Lemon Cooler Cookies
- 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.
- 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.
