Are you a fan of lemon-flavored desserts? Then these lemon cookies are the perfect treat for you! These cookies are incredibly gooey and delicious, bursting with the refreshing and nostalgic touch of lemon.
The instructions are easy to follow, and you’ll have a batch of delicious cookies in no time. The result is a batch of cookies that are soft on the inside and slightly crispy on the outside, with a lovely lemon flavor. The powdered sugar coating adds a nice touch of sweetness and a beautiful finish to the cookies.
- Can I use salted butter instead of unsalted butter?
- Can I use lemon extract instead of fresh lemon juice?
- Can I make Lemon Cooler Cookies gluten-free?
- Can I freeze the dough before baking?
- Can I use a different sugar instead of granulated sugar?
- How long can I store the cookies?
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Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to adjust the amount of kosher salt in the recipe accordingly.
Can I use lemon extract instead of fresh lemon juice?
Yes, you can use lemon extract, but the cookies may not have as strong of a lemon flavor as using fresh lemon juice.
Can I make Lemon Cooler Cookies gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make the cookies gluten-free.
Can I freeze the dough before baking?
Yes, you can freeze the dough for up to 3 months. When ready to bake, thaw the dough in the refrigerator overnight before shaping and baking as directed.
Can I use a different sugar instead of granulated sugar?
Yes, you can use a different sugar, like brown sugar, but it may change the texture and taste of the cookies.
You can store the cookies in an airtight container at room temperature for up to 5 days.
- Be sure to use fresh lemon zest and juice for the best flavor.
- Sift the powdered sugar before coating the cookies to ensure a smooth finish.
- If you want a stronger lemon flavor, you can add a small amount of lemon extract in addition to the lemon zest and juice.
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Lemon Cooler CookiesA batch of incrediblygooey and delicious lemon cookies…Thesecookies are bursting with the refreshing and nostalgic touch of lemon.
- 1¼ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ⅓ tsp kosher salt
- ½ cup unsalted butter (softened)
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest grated
- 1 egg yolk
- 2 tsbp fresh lemon juice
- ¼ cup powde rsugar
- In a medium bowl, add the flour, cornstarch,baking powder, and mix with a wire whisk, mix until blended thoroughly.
- In a large bowl, add butter, granulatedsugar, vanilla extract, and lemon zest and with a hand-held electric mixer,whisk until creamy and smooth.
- Add the flour mixture and mix until justcombined.
- With plastic wrap, cover the bowl tightly andrefrigerate for at least 1 hour.
- Preheat your oven to 350 °F.
- Line a large-sized cookie sheet with bakingpaper.
- With a cookie scooper, place the cookies onto2 ungreased cookie sheets about 2-inch apart.
- With the fingers of your hand, flatten eachcookie slightly.
- Bake for approximately 9-11 minutes or untiltop of cookies becomes golden brown.
- Remove the cookie sheet from oven and placeonto a wire rack to cool for about 5 minutes.
- Then invert the cookies onto the wire rack tocool.
- Coat the cookies with powdered sugar and serve.
NotesUse silicone spatula to blend the flour mixture in butter mixture.
NutritionCalories: 66kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 87mgPotassium: 14mgFiber: 1gSugar: 5gVitamin A: 19IUVitamin C: 1mgCalcium: 20mgIron: 1mgTried this recipe?Please rate the recipe and leave a comment below 🙂
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