Super Easy Lemon Cooler Cookies Recipe (2024)

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If you are a lemon lover then you need this super easy Lemon Cooler Cookies recipe in your life! The bright flavors will have your taste buds dancing and starting with a cake mix allows you to get amazing lemon flavor in no time!

Lemon desserts are perfect all year long. The tart flavor is both refreshing and delicious. Whether you decide to make a lemon bar recipe, lemon curd thumbprint cookies or these lemon coolers cookies your taste buds will do a happy dance.

Some recipes you find will use lemonade mix or lemon extract but this recipe uses a combination of lemon cake mix, fresh lemon juice and fresh lemon zest for a huge burst of lemon flavor.

The flavor is phenomenal and the texture is perfect. They will remind you of the original lemon coolers you know and love.

What goes into this Recipe

• Lemon Cake Mix- The perfect starting point for an amazing lemon forward cookie.
• Cornstarch- Helps to create a tender cookie with an amazing lightness.
• Butter & Butter Flavored Shortening- Using a half cup butter and shortening gives the cookies a bakery style texture.
• Fresh Lemon Juice- There is nothing as wonderful as the incredible flavor and the tang of real lemon juice.
• Lemon Zest- A bit of lemon zest in the cookie creates a wonderful natural lemon flavor in the cookie.
• Powdered Sugar- Coating the best lemon cookies in a layer of fluffy powdered sugar is the perfect finishing touch.

Variations and Substitutions

To get authentic lemon coolers like the sunshine lemon coolers from Sunshine Bakery, I suggest following the recipe exactly. BUT if you prefer to make a few changes you can add vanilla extract instead of lemon juice.

You can also add 5-6 packages of True Lemon to the powdered sugar for a bold citrus flavor.

How to make easy Lemon Cooler Cookies

1. Combine the lemon cake mix, cornstarch and all purpose flour in a large bowl. Whisk the ingredients together to combine.

2. Then add the softened butter, shortening, eggs, lemon juice and lemon zest to the dry mixture and cream together using an electric mixer. The dough will be a nice thick consistency.

3. Use a medium cookie scoop to scoop dough onto a silicone mat {or parchment paper} lined baking sheet. Form the cookie dough mounds into round discs, baking 8-10 cookies at a time.

4. Bake for 9-11 minutes or until the cookies are baked through but not over baked. Remove from the oven and continue baking the 2nd batch.

5. Once you remove the cookies from the oven. Then take the warm cookies and coat them in confectioners’ sugar.

6. Place the cookies back onto the baking sheet or onto a cooling rack to cool completely.

Expert Tips

• Zest the lemon before juicing it. If you juice the lemon first the zest will be hard to get because the lemon will be misshapen.
• Whisk the dry ingredients before adding the wet ingredients. Doing so will allow everything to be evenly incorporated throughout the cookies.
• Pull out your stand mixer and paddle attachment for mixing the dough. A hand held mixer will work but a stand mixer will get the job done quickly and easily.
• Use the shortening sticks from the baking aisle in the grocery store. The sticks allow you to easily measure out the ingredient without any added mess.
• Form the cookies into thick discs before baking. This step will help to keep your cookies nice and round.

Storing and Freezing

Store- Leftover cookies should be stored in an airtight container {or ziploc bag} at room temperature for up to 5 days. If you prefer to refrigerate them they will last a day or two longer.

Freeze- These cookies freeze well for up to 3 months if they are packaged well. I suggest adding parchment or wax paper between layers.

Recipe FAQs

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