Super Easy Lemon Cooler Cookies

5 from 1 vote

A lemon cake mix and fresh lemon zest are combined to create the ultimate lemon cooler cookie with just the right amount of powdered sugar.

Prep Time10

Cook Time25

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Combine the lemon cake mix, cornstarch and all purpose flour in a large bowl. Whisk the ingredients together to combine.
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.
Use a medium cookie scoop to measure out cookie dough onto a silicone mat {or parchment} lined baking sheet. Form the cookie dough mounds into round discs, baking 8-10 cookies at a time.
Bake for 9-11 minutes or until the cookies are baked through but not over baked. Remove from the oven and allow them to cool for a couple of minutes. Continue baking the remaining cookie dough.

While the cookies are still warm, add the powdered sugar to a large bowl and coat each cookie with powdered sugar. Place cookies on a cooling rack to cool completely.

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.
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.
Add 5-6 packages of True Lemon to the powdered sugar for a bold citrus flavor.