Ingredients
Cookie Dough
- ½ cup granulated sugar
- ½ tablespoon lemon zest (about 1/2 lemon)
- ½ cup salted butter, at room temperature
- 1 large egg yolk
- 1 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
Lemonade Sugar Coating
- 1 cup powdered sugar
- ¾ teaspoon Kool-Aid lemonade mix (about 1/2 packet)
Instructions
- Beat Sugar and Lemon Zest: In a large mixing bowl, beat together the granulated sugar and lemon zest until fragrant, about 1 minute. This helps release the fresh lemon oils for a bright flavor.
- Add Butter and Egg Yolk: Add the room temperature salted butter and beat until the mixture is pale and fluffy, around 1-2 minutes. Then mix in the large egg yolk until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and cornstarch to ensure even distribution of the dry ingredients.
- Form Dough: Gradually add the flour mixture to the wet ingredients and mix until the dough becomes crumbly. Pour in the lemon juice and continue mixing until a firm dough forms, being careful not to overmix.
- Portion and Shape Cookies: Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, portion the dough. Divide each scoop in half and roll each half into a smooth dough ball. Place the balls on the prepared baking sheets about 1 inch apart.
- Flatten and Chill: Use the bottom of a drinking glass to gently flatten each cookie ball slightly. Loosely cover the baking sheets with plastic wrap and chill the dough in the refrigerator for 30-60 minutes until firm. This helps the cookies keep their shape during baking.
- Preheat and Bake: Preheat your oven to 350°F (177°C). Remove the cookies from the fridge and unwrap. Bake for 9-12 minutes, or until the edges begin to turn a light golden color, indicating they’re done but still soft inside.
- Prepare Lemonade Sugar Mixture: While the cookies bake, whisk together the powdered sugar and Kool-Aid lemonade mix in a bowl until evenly combined to create a tangy, flavorful coating.
- Coat Cookies: Once baked, allow the cookies to cool on the baking sheet for 1-2 minutes. Then, dip each cookie fully into the lemonade sugar mixture to coat. Place the coated cookies on a wire rack to cool completely.
- Final Coating: After the cookies have cooled, coat them again with the lemonade sugar for an extra burst of sweet and tangy flavor before serving.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- The Kool-Aid lemonade mix adds a vibrant citrus flavor that complements the lemon zest and juice perfectly.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For an extra lemony punch, sprinkle a little lemon zest over the coated cookies before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
