Sunshine Lemon Coolers Cookie Recipe

Happy Friday My Friends! One of the perks of spring cleaning in the kitchen is finding old recipes that have been tucked away and forgotten about. This time of year, while organizing everything else, I try to take the opportunity to thumb through the recipe cards and re-surface some of the old time favorites.
Even when Lemon Cooler Cookies were still available on the grocery store shelves, my family rarely purchased them after finding this inspired homemade recipe. Although I vaguely remember the original – this recipe produces bite size crisp cookies, covered in powered sugar, with just a hint of lemon.
Like many of my favorite recipes, these cookies can be quickly whipped up in just a few minutes using some common baking ingredients more than likely already in the pantry.
The recipe yields around 50 mini cookies so it’s a great treat to make and package some up to share. Real lemon zest can also be added to the cookie dough if your a zesty lemon lover.

Sunshine Lemon Cookie Coolers
Ingredients Needed:
1/2 Cup of Powdered Sugar
1/3 Cup of Sugar
1/4 Teaspoon of Salt
1/3 Cup of Butter Flavored Shortening {regular Crisco can be used as well}
1 Egg
1/2 Teaspoon of Vanilla
1 1/2 Cups of Flour
1 1/2 Teaspoons of Baking Powder
1 Tablespoon of Water
1 Cup of Powdered Sugar
1 Teaspoon of Lemonade Drink Mix {like Country Time}
Preheat the oven to 325°
In a large bowl combine the powdered sugar, sugar, salt, shortening, egg, vanilla and salt. Beat with a hand mixer until well blended and smooth.
Gradually add the flour and baking powder. Once the dough begins to crumble, add in the water and continue mixing until a dough ball forms.
Hand roll the dough into small balls {about 3/4 inch in diameter} and place on a baking sheet lined with parchment paper. {if you do not have parchment paper a lightly greased cookie sheet will work as well} Slightly flatten each dough ball with the back of spoon.
Bake in the oven for 15-17 minutes.
Combine the topping mix in a large plastic bag, shake to mix and set aside.
Once the cookies are removed from the oven toss them in the plastic bag, while they are still warm, and shake until the cookies are covered.
Have a fabulous weekend ~ enjoy!


  1. Thank you sharing this recipe! I have a wedding shower to bake for on Sunday and these will hit the spot perfectly!! I can hardly wait!!

  2. These look so good and refreshing. I’d like a few right now. Do you think you could send a plate over? YUM!


  3. I remember these kinds of cookies. So light and refreshing. Perfect for a baby shower, Peggy. I want some with my morning coffee.

  4. Pin’nn this one – my family loves lemon cookies from the store, bout time I make my own.


  5. Yumm!! You just got pinned 😉 Seriously though, these bring back memories. I loved these when I was younger. And by the way…your pictures are spectacular!

    See you at your party… Have a great finish to your weekend!


  6. Yummy.. These cookies are looking very tasty, I love cookies. I can eat these cookies unlimited. Though I will work out 30 mins more to burn the calories but I cannot resist myself to eat them.

  7. This looks delicious! I’ll try it! but I don’t have that lemonade!! can I try it with lemon juice? You think it would work?

  8. these have been pinned! These look sooo good. Would be nice as gifts.xo

  9. Yummy! I love cookies ~ thank you for sharing the recipe. I pinned this on my recipe board with the link to your blog. If you’d rather I not have it there, let me know and I’ll remove it. 🙂

  10. This is a wonderful recipe. My daughter and I are gluten free. She made this recipe last night and substituted a gluten free flour mix for the flour and it worked perfectly. These were a wonderful treat for us!

  11. I made these tonight and was a little disappointed. The cookie was good but just not as lemony as I was hoping (or not really lemony at all.) Aren’t these supposed to have a lemony zing?? Thx! Robyn

    • Cindy Manasco :

      the recipe I remember from way back when called for lime flavored kool aid, and I think the whole package. Pretty much the same recipe except for that.

      • Cindy Manasco :

        Also I think there was a little lemon juice in this recipe as well. A little zest wouldn’t hurt to throw in too 😀

  12. Thank you thank you! These cookies were part of summer when I was a kid. My sisters and I would swim in the local creek until our lips were blue with the cold of the spring-fed water, then go home and sit in the sun, satisfying that ravenous swimming appetite with these cookies. Just that perfect blend of tart and sweet and somehow so cool to the mouth – amazing during the sweltering Mississippi summers! I can’t wait to make some. 🙂

  13. Thank you for the recipe idea! Instead of adding the 1 tbsp. of water, I added 3 tbsp. of lemon juice and a lemon’s worth of zest. I also didn’t coat them in anything. They’re very light cookies this way but perfect as tea cookies 🙂


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