- 1 packet Lemon Cooler Dip Mix, dry
- 1-3/4 cups flour
- 1/2 tsp. baking soda
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 cups powdered sugar
Preheat oven to 350 degrees. Prepared cookie sheet with parchment paper. In a medium-sized bowl combine flour and baking soda. In a large bowl combine butter and Lemon Cooler Dip Mix, with an electric mixer; blend together until light and fluffy. Add in the egg to the Lemon Cooler mixture and blend until fully combined. Stir in your dry ingredients. Mix until fully combined. Roll a teaspoon of dough into a ball and roll in powdered sugar, repeat with remaining dough. Bake cookies for approximately 12-14 minutes or until light and golden on the edges. Allow to cool for five minutes before adding powdered sugar.
*This recipe makes 10 large cookies or 20 small cookies
Frequently Asked Questions
Lemon cooler cookies are delightful lemon flavored cookies that feature a tangy buttery flavor, rolled in powdered sugar for added sweetness. These cookies often have a light, crisp texture and make them a great option for snack time.
Yes, lemon cooler cookies can be frozen. Allow the cookies to cool completely, then place them in an airtight container at room temperature for up to 4 days. You can then put them in freezer bags, and freeze for up to 1 month.
Some variations of lemon cooler cookies include adding in other flavors such as orange juice, limeade, or raspberry. You could also add in nuts, such as almonds or pecans, for added texture.
- Lemon Cooler Dip Mix
- Baking soda
- Unsalted butter
- Powdered sugar
Yes. Lemon cooler cookies are made using gluten-free flour, and vegan butter and egg replacer. However, as they are still a sweet treat, they may not be suitable for those following a low-sugar diet.