Introduction

Oh, do you remember those cookies that just tasted like pure happiness? The ones that were bright, a little tart, and perfectly sweet? Today, we’re bringing that sunshine right into your kitchen with these incredible Lemon Cooler Cookies! Seriously, these are so easy to whip up, perfect for a quick treat, or even for sharing with loved ones. They’re a delightful little burst of citrusy joy that will have everyone asking for the recipe.

Why You’ll Love This Recipe

Fast: From start to finish, these cookies are surprisingly quick to make.
Easy: No fancy techniques needed here, just simple steps anyone can follow.
Giftable: Package these in a cute tin or bag, and you’ve got an instant, thoughtful homemade gift!
Crowd-pleasing: The balance of sweet and tart is just perfect, making them a hit with kids and adults alike.

Ingredients

Here’s what you’ll need to create these little rays of sunshine:

½ cup granulated white sugar: The base of our sweet cookie dough.
½ tablespoon lemon zest: This is where the magic begins! Zest from about 1-2 lemons will give you that intense lemon flavor.
½ cup (1 stick) salted butter, room temperature: Make sure your butter is nice and soft – it makes creaming it so much easier!
1 large egg yolk: This adds richness and helps bind the dough together beautifully.
1¼ cup all-purpose flour, spooned and leveled: The backbone of our cookie. Spooning it into your measuring cup and leveling it off prevents dry cookies.
1 teaspoon cornstarch: A little secret ingredient that makes these cookies extra tender and melt-in-your-mouth good.
1 tablespoon lemon juice: For that extra zing and to enhance the lemon flavor in the dough.
1 cup powdered sugar: This will form our delightful, tangy glaze.
¾ teaspoon lemonade Kool-Aid powder: Yes, you read that right! This is the secret to that vibrant color and intense lemonade flavor in the glaze.

How to Make It

Alright, let’s get our hands a little floured and make some magic!

Cream the Sugar and Zest: In a medium bowl, grab your softened butter and granulated sugar. Add that lovely lemon zest. Now, beat them together until the mixture is light, fluffy, and smells absolutely amazing. This is where you start building that beautiful flavor.
Add the Wet Ingredients: Next, beat in the egg yolk and the tablespoon of lemon juice. Make sure it’s all combined really well. Your dough will start looking rich and smooth.
Combine the Dry Ingredients: In a separate small bowl, give your flour and cornstarch a good whisk. This ensures the cornstarch is evenly distributed for that perfect texture.
Mix the Dough: Now, gradually add those dry ingredients to your wet ingredients. Mix them gently until everything is just combined. Be careful not to overmix – we want tender cookies!
Chill the Dough: Wrap the dough tightly in plastic wrap and pop it into the refrigerator for at least 30 minutes. This chilling time is important – it makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
Preheat and Prepare: While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. I love using parchment paper because it makes cleanup a breeze and ensures the cookies don’t stick.
Shape the Cookies: Once the dough has chilled, roll it into nice, 1-inch balls. Place them about 2 inches apart on your prepared baking sheets. Give them a little space so they can spread slightly as they bake.
Bake to Golden Perfection: Pop those cookies into the preheated oven and bake for about 9-11 minutes. You’re looking for the edges to be just lightly golden. They might look a little soft in the center, but they’ll continue to set as they cool.
Whip Up the Glaze: While those cookies are still warm on the baking sheets (this is important for the glaze to melt slightly and coat them beautifully), it’s time for the super fun glaze! In a small bowl, whisk together the powdered sugar and the lemonade Kool-Aid powder until it’s a smooth, vibrant mixture.
Glaze Away!: Drizzle that beautiful, colorful glaze over the warm cookies. You can use a spoon or a whisk for this. Watch them transform into little jewels!
Cool Completely: Let the cookies cool down completely on the baking sheets before you even think about moving them. This helps them firm up and prevents them from breaking.

Substitutions & Additions

Feeling a little adventurous? Here are some ideas to make these cookies your own:

Different Citrus: Swap the lemon zest and juice for lime or even orange for a different citrusy twist.
Sparkling Sugar: Sprinkle a little coarse sparkling sugar over the tops before baking for a bit of crunch and sparkle.
Lemon Extract: If you want an even more intense lemon flavor, add ½ teaspoon of lemon extract to the wet ingredients.
Almond Extract: A tiny hint of almond extract (¼ teaspoon) can add a lovely depth to the lemon flavor.
No Kool-Aid? If you don’t have the Kool-Aid, you can still make a delicious lemon glaze with just powdered sugar and lemon juice. You might want to add a drop of yellow food coloring for that sunny hue!

Tips for Success

Let’s make sure these cookies turn out absolutely perfect every time!

Room Temperature Butter is Key: Seriously, don’t skip this! Softened butter creams much better, leading to lighter, fluffier cookies.
Don’t Overmix the Dough: Once you add the flour, mix just until it’s incorporated. Overmixing develops the gluten in the flour, which can lead to tough cookies.
Chilling is Your Friend: While it might be tempting to skip the chilling step, it really does make a difference in texture and shape.
Watch the Oven: Ovens can vary, so keep an eye on your cookies towards the end of the baking time to ensure they don’t overbake.
Prep Ahead: You can make the cookie dough a day in advance and keep it chilled in the refrigerator. Just let it sit at room temperature for a few minutes before rolling if it’s too hard.

How to Store It

These cookies are best enjoyed fresh, but they do store well!

Once completely cooled, store your Lemon Cooler Cookies in an airtight container at room temperature. They should stay delicious for about 3-4 days. If you stack them, placing parchment paper between layers can prevent them from sticking.

FAQs

Can I make the dough ahead of time? Absolutely! You can prepare the dough up to 2 days in advance and keep it chilled in the refrigerator. Just let it soften slightly before scooping and baking.
What if I don’t have Kool-Aid? No problem! You can still make a simple lemon glaze by mixing powdered sugar with lemon juice. For color, a tiny drop of yellow food coloring works wonders.
Why are my cookies spreading too much? This is usually due to the butter being too soft, overmixing the dough, or not chilling the dough long enough. Make sure your butter is softened, not melted, and don’t skip the chilling step!

Lemon Cooler Cookies

Bright, zesty, and perfectly sweet lemon cookies with a vibrant lemonade glaze, these cookies are easy to make and a delightful treat for any occasion.

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Cook Time 11

Equipment

Medium bowl
Small bowl for dry ingredients
Baking sheets
Parchment paper
Plastic wrap
Whisk
Spoon

Ingredients

For the Cookies

0.5 cup granulated white sugar
0.5 tablespoon lemon zest zest from about 1-2 lemons
0.5 cup salted butter, room temperature 1 stick
1 large egg yolk
1.25 cup all-purpose flour, spooned and leveled
1 teaspoon cornstarch
1 tablespoon lemon juice

For the Glaze

1 cup powdered sugar
0.75 teaspoon lemonade Kool-Aid powder

Instructions

In a medium bowl, beat softened butter, granulated sugar, and lemon zest together until light and fluffy.
Beat in the egg yolk and lemon juice until well combined.
In a separate small bowl, whisk together the flour and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are lightly golden.
While the cookies are warm on the baking sheets, whisk together the powdered sugar and lemonade Kool-Aid powder in a small bowl until smooth.
Drizzle the glaze over the warm cookies.
Let the cookies cool completely on the baking sheets before moving.

Notes

For an even more intense lemon flavor, add ½ teaspoon of lemon extract to the wet ingredients. You can also add a tiny hint of almond extract (¼ teaspoon) for depth. If you don't have Kool-Aid, use powdered sugar and lemon juice for the glaze, adding a drop of yellow food coloring for color.