Saving Room for Dessert

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Lemon Coolers (copycat recipe)

5 from 55 votes

Hot from the oven, these melt-in-your mouth cookies are tossed in a mixture of crystallized lemon and powdered sugar for the best, most intense lemon flavor ever!

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Lemon Coolers – the best lemon cookies ever!

 

A bowl of powder sugar covered lemon cookies

 

Lemon Coolers – have the most incredible, intense lemon flavor ever!

Hot from the oven, these melt-in-your mouth Lemon Coolers are tossed in a mixture of crystallized lemon and powdered sugar. The sugar melts onto the cookie creating a coating loaded with lemon flavor.

I’ll just apologize right now. If you’re trying to diet (as I am) these bites of lemon perfection may cause you to want to binge a little. It’s so hard to eat just one, or two, or even three for that matter. These pop-in-your-mouth bite sized cookies have a perfect texture and plenty of sour-sweet lemon tang.

Lemon Coolers come out of the oven lightly browned on the bottom with a slightly soft texture. They’re immediately tossed in the powdered sugar / crystallized lemon mixture and put on a rack to cool. After about an hour, they’re tossed in the sugar again and you’re done!

Once cooled the cookie texture is firm, almost like a nice shortbread without being crumbly.

 

A plate of lemon cooler cookies

Right now you might be wondering about crystallized lemon and how you can get some, too.

I used a product with real lemon flavor made from real fruit named True Lemon. It comes in little packets and is often used for flavoring water, tea or recipes, as I have done here. This is not a sponsored post, and the nice folks over at True Lemon have no idea who I am. We just really love this stuff.

Each packet of True Lemon equals the taste of 1 lemon wedge, has 0 calories, 0g sugar, it’s unsweetened and has no artificial colors or preservatives. You should go check them out … after you finish reading my post, of course 🙂

We’ve used True Lime in the past and loved it in these Lime & Coconut Fruit & Nut Bars. These cookies would be great as Lime Coolers – just substituting lime for the lemon, or even key lime. You may see that version show up here sometime soon.

This company also makes a good lemonade mix but I didn’t use that in this recipe. We used the plain crystallized lemon. I’ve included an affiliate link to Amazon at the end of this post so you can check it out. Unfortunately, I’m not sure if True Lemon is available outside the United States.

If you can find something comparable, or even an unsweetened lemonade mix, that may work here. I have not tested these cookies using lemonade mix but if it tastes like you took a big bite out of a lemon, then I say use it!

 

Powder sugar coated Lemon Cooler Cookies with lemons

Do you remember the Lemon Cooler cookies from years ago? They came in a box and were totally addictive.

Sunshine Biscuits distributed the original Lemon Coolers, but in the 1990’s they merged with Keebler and the iconic lemon cookies disappeared from the grocery store shelves. My husband admits to eating more than his share of the original Lemon Cooler cookies, and now he can boast that about these too!

I think these cookies are fantastic, but he thinks they’re better than that – even better than the original. They are a blast of citrus sunshine on these cold winter days for sure!

 

Lemon Cooler cookies in a blue bowl with sliced lemons

To ensure plenty of lemon flavor, the cookie dough is loaded with lemon juice, lemon zest and a little lemon extract.

Lemon extract is made with an oil derived from lemon peel, then mixed with alcohol and water. It can be pretty intense so we only added 1/2 teaspoon. But no worries, there’s plenty of luscious lemon flavor through and through.

If you’ve searched high and low for a great lemon cookie recipe with intense lemon tang, you need to try these cookies ASAP! Afternoon tea will never be the same 🙂

 

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A blue bowl filled with powder sugar covered lemon cookies

 

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Lemon Coolers

Prep Time: 30 minutes
Cook Time: 14 minutes
Total Time: 44 minutes
Yield: 48 Cookies
Course: Dessert
Author: Tricia
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5 from 55 votes
Hot from the oven, these melt-in-your mouth cookies are tossed in a mixture of crystallized lemon and powdered sugar for the best, most intense lemon flavor ever!

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 10 tablespoons unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • Zest of 1 lemon (about 1 teaspoon fine zest)
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 large egg yolk
  • ½ teaspoon lemon extract

For coating warm cookies:

  • 1 ½ cups powdered sugar
  • 5 or 6 (0.8g) packages True Lemon crystals (see note below)

Instructions

  • In a medium bowl combine the flour, cornstarch, salt, baking powder, and baking soda. Set aside. 
  • In a large mixing bowl, beat together the butter, granulated sugar, and ¼ cup of powdered sugar on medium-high until fluffy and light, about 3 minutes. Add the lemon zest, lemon juice, egg yolk and lemon extract. Beat until combined.
  • Add ⅓ of the flour mixture to the butter and sugar mixture and blend on low until incorporated. Repeat in two more additions, blending just until the flour is incorporated. Scrape down the sides of the bowl and blend for just a few seconds as needed. Scrape down the sides again and gather the dough into a ball in the bottom of the mixing bowl. Cover and refrigerate the dough for at least 1 hour and up to 24 hours.
  • Preheat oven to 325°F. Prepare 2 baking sheets lined with parchment paper. Roll the dough into 1-inch balls and place two-inches apart on the parchment lined baking sheet.
  • Lightly flatten each dough ball using the bottom of a small flat drinking glass covered with a piece of wax paper. I use a rubber band to keep the wax paper on the glass.
  • In a small pie plate or low rimmed bowl, combine the 1 ½ cups of powdered sugar and the lemon crystals. Mix well and set aside.
  • Bake the cookies for 12 to 14 minutes or until the edges are lightly browned. Remove from the oven and immediately toss a few hot cookies in the powdered sugar mixture, face down, to coat. After a few seconds turn the sugar coated cookies over using a fork. Once completely covered with lemon sugar on both sides, remove with a fork onto a cooling rack and repeat until all hot cookies are well covered. Work quickly to ensure the cookies don’t cool before covering in sugar. Repeat with remaining cookie dough. Don’t let the dough sit on a hot pan for long before baking.
  • Allow all the cookies to cool for about an hour, then toss again in the powdered sugar. Store in an airtight container.

Recipe Notes

  • Use organic lemons for the zest whenever possible. Make sure you only zest the yellow outer skin of the lemon, no white pith.
  • True Lemon Crystals is made from crystalized lemon, with no added sugar, or preservatives. It can be found near the artificial sweeteners in the baking aisle of most grocery stores. Don't confuse this with the True Lemon Lemonade mix.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 63kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 18mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 78IU | Calcium: 3mg | Iron: 0.2mg

Here’s a link to the True Lemon used in this recipe and a few of our favorite essential baking tools: Click on the photos for more information:

   

If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

We’re nuts about lemon here at SRFD. One of our all-time favorite cookies are these delightful Lemon Meltaways. Another fantastic lemon dessert is this Easy Lemon Posset. It’s a cross between a lush pudding and a silky lemon curd, and is made with three simple ingredients.

Tangy Lemon Bars are another super easy favorite with loads of lemon flavor. Our Homemade Lemon Curd can’t be beat – just read the rave reviews here and on Pinterest!

I know you’re going to drool over these lovely Lemon Pistachio Shortbread Cookies! And finally, be sure to hang onto this recipe for Lemon Layer Cake with Lemon Curd Filling it looks divine!

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4.90 from 55 votes (23 ratings without comment)

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137 Comments

  1. Jody

    Could u clarify how many grams of flour you use per cup? I typically measure 1 cup at 120g but others use more and in order for a recipe to turn out properly i always weigh my flour.
    Thanks.
    Jody

    Reply

  2. PamR

    I love lemon cookies and I can’t wait to make them! I went to three grocery stores to try and find the True Lemon crystals and I couldn’t! I’m not sure why it would be found near the artificial sweeteners though. Is it because of the product Truvia? I also looked near the powdered drink mixes and could only find the True Lemonade! Help!😉

    Reply

  4. Cynthia Nottingham

    5 stars
    I loved Lemon Coolers as a kid and was sad to hear they were no longer made. I didn’t think it was possible to make something at home that was exactly the same as the cookies I loved. I was so wrong.

    These are the same tart, sweet, crunchy cookies I loved – and now I can make them myself!

    Reply

    • Tricia Buice

      Hi Olivia. Yes that would be fine. You’ll need to let the dough come to room temperature so you can roll and flatten the dough balls. Or you can roll and flatten then refrigerate until ready to bake. Enjoy!

      Reply

    • Yvette

      So excited to find this recipe (we’ll see how I feel after converting it to gluten, dairy, and egg free – lol)! We used to eat these after a swim in the very cold creek when I was a kid, and they are quintessential summer for me. I can’t wait to try them! Thanks so much for sharing.

      Reply

  6. Stacy

    5 stars
    Delicious! Didn’t realize I had run out of lemon extract so I used 1 teaspoon of the True Lemon powder and 1/2 teaspoon of vanilla extract in the dough instead. They turned out great!

    Reply

  8. Dana

    4 stars
    These were very good. I thought they could be even more lemony for my taste. I added 10 packets of the true lemon to the powdered sugar and felt they could have used some of it in the cookie dough itself.

    Reply

  9. Anne

    5 stars
    This is an excellent recipe, and the results are very much like the Sunshine Lemon Cooler cookies. Thank you very much! I wish I could give this recipe 10 stars. As a note, I made these gluten free and vegan by using Bob’s Red Mill cup for cup GF flour blend, and by using vegan butter and a flax meal egg. I followed other ingredients and steps exactly. Absolutely delicious.

    Reply

  12. Donna

    5 stars
    Lemon cooler cookies were a favorite of both my husband and sister. These taste great – just like they remember. Thank you for this recipe. It is a summer favorite.

    Reply

  13. Sue

    5 stars
    I remember lemon coolers from my childhood. This recipe did the trick. Love the natural lemon flavor from zest, juice, and extract. I used lemon juice powder from King Arthur Baking Company instead of the True Lemon crystals with 1 teaspoon juice powder for every 1/2 cup powdered sugar. Turned out great. Thanks for sharing.

    Reply

      • Karen

        I’m confused..where does it tell u to reserve 1/3 of the flour??? Are the steps messed up??

      • Tricia Buice

        Hi Karen. Sorry if that was confusing. I removed the word “reserved” so it will make better sense. Mix the flour with the other dry ingredients in Step 1 then set aside until needed. This is the reserved flour mixture. Once you’ve creamed together the butter and sugar, then you starting adding the flour mixture in three additions. Hope you enjoy the cookies! We LOVE them!

  16. Kathleen Johnson

    5 stars
    Oh my wonderful goodness, these cookies are scrumptious!! I made them because my son-in-law was talking about the lemon cookies from years ago that disappeared and he loved them. So, I was trying to find some and came across your recipe. When you talked about your husband and his obsession with them and the background, I just knew I had to try the recipe. I bought the true lemon and other stuff I needed and baked them that night. Everyone loves them!! My neighbor tried to sneak out with the whole container 🤣🤣. I will definitely be making them again and again. I’m going to try lime and orange too. Thank you so much for sharing your story and this awesome cookie recipe.

    Reply

    • Tricia Buice

      Thank you Kathleen! I’m thrilled you tried this recipe and that you love these cookies as much as we do. Let us know how the orange and lime versions turn out for you! Enjoy and thanks again.

      Reply

  17. Venya

    Can I use the cookie part of this, but then coat it with the filling from you lemon meltaways? I dont have crystallized lemon.

    Reply

  18. Kari

    5 stars
    Great recipe! I used extra lemon juice, zest, and extract. Coated in plain powdered sugar since I didn’t have the crystallized lemon. Extremely delicious and addictive. Highly recommend. 🍋

    Reply

  19. Jane

    Hi, I am responsible for coming up with a lemon cookie recipe which will be used by five friends in a group Christmas Cookie bake. Can these be frozen? We typically have our bake in early December, freeze all the cookies and then use them over the holidays. Any suggestions for storage are appreciated!

    Reply

    • Tricia Buice

      Hi Jane! These cookies freeze very well actually. Layer between sheets of wax paper in an airtight container and you should be good to go. What a wonderful idea to share your creations. Your annual tradition is special. Enjoy!

      Reply

  20. Melly Too

    Oh my my my my my! Just the best lemon coolers EVER! Everyone went crazy over them. Thank you so much for the perfect quintessential lemon cooler cookie recipe!

    Reply