Lemon Cooler Cookies
These lemon cooler cookies are made with fresh lemon zest and lemon juice, making the lemon flavor pop! These are the perfect summer cookies buttery and tossed in powder sugar.
Ingredients
- 115 g Butter
- ⅓ cup Granulated sugar
- 1 Egg yolk
- ¼ cup Powder sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ⅓ teaspoon Kosher salt
- 1 tablespoon Cornstarch
- 1 ¼ cups Flour
- 1 teaspoon Lemon zest
- 2 tablespoon Lemon juice
Instructions
- Into a medium mixing bowl, add the room temperature butter, lemon zest, granulated sugar, kosher salt, vanilla extract, and cream it with an electric hand mixer until creamy and smooth.
- Add the egg yolk, fresh lemon juice, and mix well until combined.
- Into a medium mixing bowl, add the flour, cornstarch, baking powder, and mix with a whisk until combined.
- Add the flour to the butter mixture and mix with a spatula until just combined and there are no flour pockets visible.
- Cover the bowl with a plastic wrap tightly and let it chill in the fridge for at least 1 hour.
- Scoop out about 1 tablespoon of the batter and shape it into a ball. We used a small cookie scoop to scoop out the cookies, this way they are even in size and will bake evenly.
- Place the cookie dough balls on a parchment paper-lined baking sheet, and flatten them out a little bit with the palm of your hand and bake in a 180c (350f) preheated oven for 9-11 minutes.
- Let the cookies cool until they are safe to touch. Fill a medium mixing bowl with powder sugar and roll each cookie in the powder sugar. Serve and Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much and being able to roll the dough without it sticking to the surface. After making the cookie dough, cover the dough with plastic wrap and chill the dough in the fridge for at least a few hours.
Nutrition
Calories: 126kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 139mgPotassium: 19mgFiber: 1gSugar: 5gVitamin A: 224IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!