These Lemon Coolers are delightful lemon-flavored cookies that are small, round, and covered with powdered sugar. They are perfectly bite-sized which are great for a snack, tea party, or special treat. Try them this summer for a fresh and zesty cookie the whole family will love!
Sunshine Lemon Coolers
Lemon Coolers, Lemon Cooler Cookies, or Sunshine Lemon Cooler Cookies are all different names for the same thing – small and round cookies with a burst of lemon flavor covered in powdered sugar. If you remember Sunshine Cookies’ Lemon Coolers that came in a yellow and green box then you know what I’m talking about. They had a texture like a shortbread but weren’t as crumbly, and were covered in powdered sugar to make them into tiny bites of lemony decadence.
Several of these lemon coolers cookies fit into the palm of your hand at once, so you never ate just one or two, and the next thing you knew the whole box was gone! While these original lemon coolers are no longer available, the internet has taken to making copycat recipes, but I think this one is the easiest and closest to the real thing. It will be a blast from the past from the first bite!
I love Lemon Cooler cookies so, of course, I had to make my own version of these delicious cookies so my family can enjoy them all summer long. This recipe is super easy to make and only takes 30 minutes. Add them to the dessert table at your next dinner party or barbecue, serve them with tea or coffee, or enjoy these sweet treats throughout the day.
If you’re a lemon lover check out my Classic Lemonade recipe which is perfect for quenching your summertime thirst, or my Orange Crush Cupcakes for some different sweet citrus flavors.
These would be so pretty next to our pink Watermelon Lemonade.
What Ingredients are Needed to Make Lemon Coolers?
Lemon Cooler Cookies
- ½ cup (1 stick) butter, unsalted
- ½ teaspoon vanilla extract
- 1 cup confectioner’s sugar, divided
- 2 teaspoons fresh lemon zest
- 1 cup all-purpose flour
Lemon Powdered Sugar
- 1 cup powdered sugar
- 1 teaspoon Kool-Aid lemonade mix
How to make Lemon Cooler Cookies
Step One: Cream the Sugar, Butter, and Lemon Zest
- Preheat the oven to 350 and adjust the oven rack to the lower-middle position.
- In a large bowl cream together ¼ cup confectioners’ sugar, butter, and 2 teaspoons lemon zest.
Step Two: Add Vanilla
- Next, add the vanilla extract to the flour mixture and mix until smooth.
Step Three: Put Balls of Dough onto a Baking Sheet
- Make cookie dough balls into the size of a quarter, or 1-inch balls, and place them onto a prepared cookie sheet. You can use a scoop to help keep the sizes the same.
Step Four: Bake Cookies and make Lemon Powdered Sugar
- Bake until cookie bottoms are golden brown, about 12-15 minutes.
- Place cookies on a cooling rack to cool completely.
- In a small bowl, combine a cup of confectioner’s sugar and a teaspoon of lemon Kool-Aid and mix.
Step Five: Cover in Lemon Powdered Sugar
- Dredge cookies into the lemonade powdered sugar until completely coated and put on a plate. Then repeat with the remaining cookies.
Suggestions and Alternatives
- Add white chocolate chips to the recipe at the dough mixing stage.
- Try icing these cookies with a lemon drizzle glaze.
- Top with lemon zest for an extra lemony zing!
- Substitute Kool-Aid with lemon zest in the Lemon Powdered Sugar.
- Similarly, use a packet of True Lemon crystals instead of lemon Kool-Aid for a more intense lemon flavor.
- Be sure to use parchment paper to prevent the cookies from sticking to the tray – it also helps for an easy clean up.
- For an extra thick Lemon Powdered Sugar coating: For the first time coating, make sure the cookies are still warm, then let them cool down and coat them again for a second time.
Do They Still Make Lemon Cooler Cookies?
A company called Sunshine Biscuits originally distributed Lemon Coolers, but when the company merged with Keebler in the 1990s the cookies were suddenly no longer available. However, you can still buy Memaw’s Original Recipe Lemon Coolers from selected stores, but my recipe will save you from needing any store-bought variety!
How Do I Store This Recipe?
Store these cookies in an airtight container or sealed plastic bag at room temperature for up to 5 days.
More Lemon Recipes
- Lemon Bars with Shortbread Crust
- Frosted Lemonade (Chick-Fil-A Copycat Recipe)
- Amazing Lemon Pie
- 4-Ingredient Lemon Cookies
- Lemon and Lavender Cupcakes
- Lemon Bundt Cake (Nothing Bundt Cake Copycat Recipe)
- Lemon Blueberry Popsicles
Lemon Coolers
Ingredients
Lemon Cooler Cookies
- ½ cup butter (1 stick), unsalted
- ½ teaspoon vanilla extract
- 1 cup confectioner’s sugar divided
- 2 teaspoons fresh lemon zest
- 1 cup all-purpose flour
Lemon Powdered Sugar
- 1 cup confectioner’s sugar
- 1 teaspoon Kool-Aid lemonade mix
Instructions
- Preheat the oven to 350 and adjust the oven rack to the lower-middle position.
- In a large bowl cream together ¼ cup confectioners’ sugar, butter, and 2 tsp lemon zest.
- Add the vanilla extract to the flour mixture and mix until smooth.
- Make cookie dough balls into the size of a quarter, or 1-inch balls, and place them onto a prepared cookie sheet. You can use a scoop to help keep the sizes the same.
- Bake until cookie bottoms are golden brown, about 12-15 minutes.
- Place cookies on a cooling rack to cool completely.
- In a small bowl, combine a cup of confectioner’s sugar and a teaspoon of lemon Kool-Aid and mix.
- Dredge cookies into the lemonade powdered sugar until completely coated and put on a plate. Repeat with remaining cookies.
Notes
- Substitute Kool-Aid with lemon zest or True Lemon crystals.
- Use parchment paper to prevent the cookies from sticking to the tray – it also helps for easy cleanup.
- Store these cookies in an airtight container or sealed plastic bag at room temperature for up to 5 days.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Shelly says
I LOVE Lemon Coolers! Thank you for bringing them back into my life! <3
Alicia at BalancingMotherhood.com says
Yes! We love them too – so light and refreshing.
Cynthia says
Hi,
I’m not clear on recipe. For the dough, it mentions 1 cup powdered sugar, divided, using only 1/4 cp. It never mentions when you add the remaining 3/4 cup. The powdered sugar you are to use to coat the baked cookie with uses one full cup of the powdered sugar. Confusing. Could you please clarify. Thanks.
K says
Instructions are not clear at all.