Sunshine Lemon Cooler Cookies Recipe

Name: Sunshine Lemon Cooler Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup vegetable shortening; 1/2 cup powdered sugar; 1/2 cup granulated sugar replacement; 1 each eggs extra large; 1/2 teaspoon lemon extract; 1 teaspoon lemon zest grated; 1 1/2 cups cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1 tablespoon lemon juice freshly squeezed; 3/4 cup powdered sugar; 4 each crystallized ginger (candied) lemon, small packets True Lemon, or 1 Tbs. unsweetened lemonade powder

Servings: persons

⅓ cup vegetable shortening
1/2 cup powdered sugar
1/2 cup granulated sugar replacement
1 each eggs extra large
1/2 teaspoon lemon extract
1 teaspoon lemon zest grated
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 tablespoon lemon juice freshly squeezed
3/4 cup powdered sugar
4 each crystallized ginger (candied) lemon, small packets True Lemon, or 1 Tbs. unsweetened lemonade powder

1
In a medium bowl, whisk together the flour, baking powder and kosher salt; set aside.
2
In the bowl of a stand mixer with paddle attachment, cream the shortening, sugars, egg, lemon extract and zest.
3
Add the flour mixture and mix until well combined.
4
Scrape down sides of the bowl with a spatula; add the lemon juice.
5
Continue to mix until all is well incorporated.
6
Cover the bowl and place in freezer for at least 30 minutes, or refrigerate for at least one hour.
7
This will make the dough easier to work with.
8
Preheat oven to 325F (160C).
9
With a melon baller, scoop out dough and form into approximately 3/4 to 1 inch balls.
10
Place on 2 parchment-lined baking sheets (about 25 balls per sheet - bake one sheet at a time on middle rack of oven).
11
Bake for 14 to 16 minutes, until edges of cookies are very lightly browned.
12
While cookies are baking, make the coating by combining the powdered sugar and lemon crystals/lemonade powder in a shallow bowl.
13
While cookies are still warm, gently toss them in the coating, pressing in lightly to coat well.
14
Place on rack and cool completely.

525

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cup vegetable shortening, 1/2 cup powdered sugar, 1/2 cup granulated sugar replacement, 1 each eggs extra large, and more.

Yes, Sunshine Lemon Cooler Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunshine Lemon Cooler Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions