Lemon Cooler Cookies

Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
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With three layers of lemon flavor, this lemon cooler cookie copycat recipe is even better than the original! The tangy essence of lemon provides a delightful contrast to the sweetness of the buttery shortbread style cookie. Coated in powdered lemonade and sugar, they are seriously addictive!

Sweet, Zesty and Buttery Lemon Cooler Cookies

Do you remember Lemon Cooler Cookies? They used to sell them in the cookie aisle at the grocery store, but somewhere along the way they stopped making them.

Lemon has always been a huge favorite of mine when it comes to desserts. I have yet to meet a lemon bar that I didn’t want to devour.

These cookies start with a soft shortbread type cookie that is flavored with lemon zest and juice. Then after baking, they are tossed in a powdered sugar and powdered lemonade (think Kool-Aid) mix. Sounds insane, but I swear it tastes exactly like those cookies you used to buy in the store!

Lemon cooler cookies coated in powdered sugar.

Ingredients Needed

Aside from the powdered lemonade, the rest of the ingredients are bakery stables you likely already have on hand! Scroll down to the recipe card for exact amounts.

  • Flour: All purpose flour.
  • Baking Powder
  • Salt
  • Butter: Unsalted, softened to room temperature. If you use salted butter instead, skip adding the 1/4 teaspoon salt.
  • Sugar: You will need bowl powdered sugar and granulated sugar.
  • Egg
  • Vanilla Extract
  • Lemon: You will use the zest and juice from a lemon.
  • Powdered Lemonade: Like country time lemonade or koolaid lemonade.
Lemon cooler cookies in a bowl and stacked on a napkin with one cookie crumbled to show the buttery inside.

How To Store

These cookies stay great for days! Here are your storage options:

  • Store: Once the cookies are fully cooled, you can store them in an airtight container on the counter for up to a week. 
  • Freeze Cookies: I recommend wrapping each individual cookie with plastic wrap to ensure they do not get freezer burn. Then place the cookies in an airtight container and freeze for up to six months. Be sure to defrost them fully at room temperature before biting into it!
  • Freeze Dough: Freeze unbaked dough balls on a sheet pan until solid to the touch. Transfer dough to an airtight, freezer safe container and freeze for up to 6 months. Thaw frozen dough in refrigerator overnight and bake as directed. Or bake from frozen, just add an extra 2 to 3 minutes to the bake time.
Lemon cooler cookies coated in powdered sugar.
5 from 2 votes
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Yield: 24 cookies

Lemon Cooler Cookies

With three layers of lemon flavor, this Lemon Cooler Cookie copycat recipe is even better than the original! Tart and buttery shortbread style cookies are filled with lemon flavor and then tossed in a powdered lemonade and sugar coating to create a zingy bite!
Prep Time12 minutes
Cook Time25 minutes
Total Time37 minutes


Lemon Cookies


  • Preheat oven to 350°F. Line cookie sheets with parchment paper. Set aside.
  • In a medium bowl, combine flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together butter, powdered sugar and granulated sugar. Beat in egg, then stir in vanilla extract, lemon juice and lemon zest. Fold in flour mixture until well combined.
  • Using 1 heaping tablespoon of dough, roll dough into balls, and place 2 inches apart on prepared cookie sheets. Slightly flatten each cookie with the bottom of a glass (or your hand) into a disk.
  • Bake for 12 minutes. Cookies will not be brown, however the centers will be puffy and will no longer look raw.
  • While cookies are baking, combine powdered sugar and powdered lemonade in a gallon size ziplock bag. Set aside.
  • Allow cookies to cool on baking sheet for 5 minutes or until cool enough to touch. Transfer a few at a time and shake to coat in powdered sugar mixture. Serve immediately or store in airtight container for up to three days.


Serving: 1 cookie, Calories: 113kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 64mg, Potassium: 17mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 135IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg


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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.