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Lemon Coolers


Lemon Coolers are the perfect zesty cookie to end any meal or just pop in your mouth whenever you have a craving for a sweet treat with a tart pucker finish. Package a batch of these cookies up for a friend or family member to brighten their day or wish them a happy birthday!

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Rate this recipe 4.4/5 (30 Votes)


  • 1/2 cup white chocolate chips, about 3-ounces
  • 1/8 teaspoon unsweetened powdered Kool-aid lemonade drink mix
  • 1 cup all-purpose flour, about 5-ounces
  • 3/4 cup powdered sugar, divided into 1/4 cup and 1/2 cup portions
  • 1 large lemon, zest from the whole lemon and 2 tablespoons lemon juice
  • 1/2 cup or 1 stick butter, room temperature
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt


Servings 36
Preparation time 30mins
Cooking time 55mins
Adapted from


Step 1

Preheat oven to 325°F.

Add drink mix powder to the white chocolate and melt in a double boiler. Whisk to mix well.

Spread the cookie dough out over a silpat or parchment-lined sheet pan until 1/8-inch thick and pop in the freezer 15 minutes to harden.

Peel from silpat and run a knife through the white chocolate to dice into small pieces.

With hand or stand mixer on medium, beat butter and 1/4 cup powdered sugar, for 2 minutes, scraping bowl as necessary.

Add vanilla and salt, and mix 30 seconds more to integrate.

Slow things down to a stir, add flour, lemon zest, and lemon juice.

When it comes together, stir in the chopped white chocolate.

Roll cookies into 3/4-inch balls, about a measured teaspoon of dough, and space evenly on a silpat or parchment-lined sheet pan.

Bake for 12 to 14 minutes or until the bottom edges just begin to brown.

When done, let rest 5 to 7 minutes on the pan before removing to wire rack to cool completely.

When completely cool, coat the cookies in the remaining 1/2 cup of powdered sugar.

The cookies are delicate, so use finesse while coating your cookies.

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