Lemon Cooler Cookies
Tuesday, March 26, 2019
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Tender, buttery Lemon Cooler Cookies are flavored with fresh lemon juice and generously coated with lemon-zest powdered sugar. Bursting with lemon!
Ingredients
- 2/3 cup butter, at room temperature
- 1 cup powdered sugar
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons freshly-squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- To coat cookies:
- 1 cup powdered sugar
- 2 teaspoons finely grated lemon zest
Instructions
- Position racks in center of oven and preheat to 325°F. Line cookie sheets with parchment paper.
- In a large bowl, beat together butter, powdered sugar, and sugar until light and fluffy.
- Blend in eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together cake flour, baking powder, and salt.
- Stir dry ingredients into butter mixture, add lemon juice, and mix until everything is just combined (do not overmix).
- If the dough is too sticky to work with, refrigerate for 20 minutes.
- Use a mini cookie scoop (or a tablespoon) to scoop the dough into approximately 1-inch balls. Space balls at least 1 inch apart on prepared cookie sheets and flatten slightly.
- Bake for 15 to 18 minutes or until centers are puffy and cookies are light golden brown on the bottom.
- Remove cookie sheet to a wire rack and allow to cool for 5 minutes.
- While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie.
- After 5 minutes of cooling time, remove 4 to 5 warm cookies from the pan and carefully place in the powdered sugar.
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