- 3/4 cup plus. 2 Tbsp. butter, softened
- 1 packet Lemon Cooler Dip Mix, dry
- 2 Tbsp. water
- 1-1/2 cups flour
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 1/4 cup powdered sugar
Empty Lemon Cooler Dip Mix into a small bowl and stir thoroughly to blend. Measure out 1/2 cup Lemon Cooler Dip Mix and add to a large bowl with softened butter (reserve remaining mix for later). Stir to combine, then add water and stir again. In a separate bowl, mix together flour and cornstarch with fork. Add flour mixture to butter mixture and stir to combine. Cover with plastic and chill for 1 hour.
Preheat oven to 350 degrees. Scoop out a tablespoon of dough for each cookie and shape into balls. Place on ungreased cookie sheet and bake for 13-15 minutes until lightly browned. Add powdered sugar to remaining Lemon Cooler Dip Mix and mix with fork. Place cookies in sugar mixture and gently cover them. Carefully shake off any excess powdered sugar mixture.