The Best Sunshine Lemon Cooler Cookies
Sunshine Lemon Cooler Cookies are a refreshing treat that’s perfect for any sunny day. These cookies are light, crisp, and packed with a zesty lemon flavor. They're easy to make and ideal for sharing with family and friends at picnics, barbecues, or just as a delightful afternoon snack.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling Racks
- Zester and juicer for lemons
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar (for coating)
Instructions
- Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Once cooled, roll each cookie in powdered sugar until well coated.