Craving a burst of nostalgia? These lemon cooler cookies are inspired by the classic Sunshine Biscuits treat.
And just one bite is enough to transport you back to simpler times.
You’ll love their tender, melt-in-your-mouth texture and vibrant lemon flavor. But you’ll never guess the secret ingredient…
Kool-Aid Unsweetened Lemonade Mix!
Use it in the batter and the sweet-n-tangy sugary coating to perfectly replicate the iconic tanginess of Sunshine Biscuits.
Why You’ll Love These Lemon Cooler Cookies
Quick Prep: This delightful recipe comes together quickly and without too much fuss. It’s surprisingly simple for a homemade cookie recipe.
Zesty Taste: There’s lemon in the cookie dough and the coating, so every bite is bright and zesty.
Versatile Serving Options: Enjoy them as a mid-morning snack with coffee or tea, or have a plate ready for dessert after a weeknight meal. You can even pack them in lunchboxes or take them to parties.
Ingredients
- Powdered Sugar: It’s not just for sweetness! It’s also the secret to the cookies’ tender texture. You’ll use it in the dough and for the lemony sugar coating.
- Granulated Sugar: This one goes in the dough only. For sweetness, of course, and to help with the texture.
- Butter: For rich, melt-in-your-mouth cookies.
- Large Egg Yolks: Provide moisture and structure and help hold the dough together.
- Vanilla Extract: Use real vanilla for the best flavor and ultimate coziness.
- Lemon Juice & Zest: To amp up the lemony goodness in the dough.
- Salt: An easy way to make everything taste better and brighter.
- All-Purpose Flour & Cornstarch: The backbone of the cookie dough. The cornstarch ensures a super tender crumb.
- Baking Powder: For a gentle lift and a light and airy texture.
- Kool-Aid Unsweetened Lemonade Mix: It packs a wallop of a vibrant lemon punch. You can skip it in the dough if you like, but it’s the key to the lemony coating.
How to Make Lemon Cooler Cookies
If you ever tried the iconic Sunshine Biscuit, I think you’ll love these.
By incorporating Kool-Aid Unsweetened Lemonade Mix into both the cookie dough and the powdered sugar coating, I’ve captured that iconic tanginess that made the original cookies so irresistible.
Still, they come together like any other cookie recipe:
1. PREP: Line the baking sheets and preheat the oven to 350°F (175°C).
2. BEAT: Mix the butter, powdered sugar, and granulated sugar until light and fluffy. Add the egg yolks, lemon juice, and lemon zest until combined.
3. WHISK: In a separate bowl, whisk the flour, cornstarch, baking powder, salt, and Kool-Aid (if using). Stir the dry ingredients into the wet until just combined. Chill if needed.
4. BAKE: Form dough into 1 tablespoon-sized balls and flatten slightly. Bake for 10-12 minutes, then cool for 5 minutes.
5. COAT: Toss the warm cookies in powdered sugar mix, then cool. Once fully cooled, toss again in powdered sugar. Serve and enjoy!
Tips for the Best Lemon Cooler Cookies
These lemon cookies are like a time machine in your mouth.
One bite, and I’m transported back to lazy summer afternoons, sipping lemonade on the porch.
I’ve already spilled the secret – a dash of Kool-Aid lemonade mix for that perfect tangy kick.
But if you don’t have Kool-Aid, or just need a few tips, don’t worry, I’ve got you covered:
- Chill the dough. Though not required, chilling the dough for 30 minutes before baking is recommended. It helps prevent the cookies from spreading too much while they’re in the oven.
- Use a cookie scoop. This will ensure each dough ball is the same size. The more uniformly sized they are, the more evenly the cookies will bake.
- Press gently: When flattening the cookie dough, use the bottom of a glass to gently press the tops. Don’t flatten them too much—keeping them slightly domed gives a better texture.
- Flavor variations. Try different Kool-Aid flavors (i.e., lime or orange), 1/2 teaspoon of lemon extract, or white chocolate chips in the dough.
- Kool-Aid swaps: Any powdered lemon drink mix will work, but the taste will vary depending on how strong it is. I like True Lemon Lemonade but Crystal Light works too. If you’re not in the U.S., try lemon sherbet, such as Barratts Dip Dabs.
How to Store
If you have leftovers, you have a couple of options for storing them.
To Store: Let the cookies cool, then place them in an airtight container. Separate layers with parchment paper to prevent sticking and store at room temperature for 5 days or in the fridge for up to 2 weeks*.
To Freeze: Flash-freeze portioned cookie dough until solid, then transfer to a freezer-safe container for up to 3 months. Bake from frozen with an extra 1-2 minutes in the oven.
I don’t recommend freezing the baked cookies as they need coating in powdered sugar when warm. And that sugar won’t freeze and thaw well.
If you must, it’s best to freeze uncoated cookies and then toss them in powdered sugar after thawing.
*Note: The longer they sit, the more the powdered sugar will absorb into the cookie. So, you may need to toss them in fresh sugar if storing for longer than a few days.
More Zippy Lemon Cookies You’ll Love
Soft and Chewy Lemon Cookies
Lemon White Chocolate Chip Cookies
Lemon Sugar Cookies
Lemon Raspberry Cookies
Lemon Cooler Cookies
24
servings15
minutes12
minutes119
kcalLemon cooler cookies are soft, crumbly treats with a refreshing lemon flavor, dusted in powdered sugar for a zesty and sweet nostalgic bite.
Ingredients
- For the Cookies
1/2 cup unsalted butter
3/4 cup powdered sugar
1/4 cup granulated sugar
2 large egg yolks
2 tablespoons lemon juice
2 teaspoons lemon zest
2 cups (240g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon Kool-Aid Unsweetened Lemonade Mix, optional
- For the Lemon Sugar Coating
1 cup powdered sugar
1 teaspoon Kool-Aid Unsweetened Lemonade Mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line 2-3 baking sheets with parchment paper.
- In a large bowl, beat the butter, powdered sugar, and granulated sugar with an electric mixer on medium speed (start on low) until light and fluffy, about 2 minutes.
- Turn the mixer to low and blend in the egg yolks, lemon juice, and lemon zest until well combined.
- In a separate bowl, whisk the flour, cornstarch, baking powder, salt, and Kool-Aid (if using) until well blended. Add to the wet ingredients and stir by hand until just combined. If the dough feels very soft, cover and chill for 30 minutes.
- Portion the cookie dough into 1 tablespoonful-sized balls. Arrange on the baking sheets with 2 inches between them and gently press the tops with the bottom of a glass to flatten slightly.
- Bake for 10-12 minutes or until the edges are very lightly golden. Leave to cool on the baking sheets for 5 minutes.
- While the cookies bake, mix the powdered sugar and Kool-Aid in a medium bowl. After the cookies have cooled for 5 minutes, carefully toss them, one by one, in the sugar coating. Place the coated cookies on a wire rack to cool.
- When the cookies are cool, toss them again in the powdered sugar. Serve and enjoy!
Notes
- Use a cookie scoop to evenly portion the dough.
- When flattening the cookie dough, use the bottom of a glass to gently press the tops. Don’t flatten them too much—keeping them slightly domed gives a better texture.
