If you adore bright, zesty flavors paired with melt-in-your-mouth texture, then you are going to fall in love with this Cool Whip Lemon Sugar Cookies Recipe. These cookies take the simple joy of sugar cookies and elevate it with a fresh lemon zing, all wrapped up in a fluffy, tender bite that feels like sunshine on a plate. Whether you’re baking for a crowd or just treating yourself, this recipe is your new go-to for delicious, delightful cookies that balance sweetness and citrus perfectly.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet crucial because each one plays a specific role — from creating the tender crumb to packing in that wonderful lemon flavor and that perfect sugar sparkle on top.
- Flour (300 grams): The foundation that gives structure to your cookies without weighing them down.
- Butter, softened (110 grams): Adds buttery richness and helps keep the cookies soft and luscious.
- Sugar (120 grams): Sweetness with a slight crunch and helps the cookies spread just right.
- Egg yolks (2): Provide richness and a tender texture to keep the cookies moist.
- Baking powder (6 grams): Gives the cookies a delicate lift, so they puff and crack beautifully.
- One lemon (45 ml juice + zest): The star flavor that brightens the entire cookie with fresh citrus notes.
- Castor sugar and icing sugar for rolling: Create a sparkly, crackly, sweet coating that’s irresistible.
How to Make Cool Whip Lemon Sugar Cookies Recipe
Step 1: Prepare the Dough
Begin with softened butter in a large bowl — it should be soft enough to beat easily. Add in your egg yolks and whisk until you get a smooth, creamy base that’s ready to embrace the lemony flavors.
Step 2: Add Lemon and Sugar
Gently add the zest of your lemon, then squeeze in 45 ml of fresh lemon juice. This fresh citrus burst along with the sugar blends seamlessly into the buttery mix, filling your kitchen with an irresistible aroma.
Step 3: Mix Dry Ingredients
Combine the flour and baking powder, then gradually add this to your wet mixture. Stir until the dough starts to come together and pulls away slightly from the bowl sides—it should be soft but easily handled.
Step 4: Chill the Dough
Cover your dough and pop it in the refrigerator for about 30 minutes. This chilling step helps firm up the dough so it’s easier to shape and ensures your cookies puff up just right while baking.
Step 5: Form the Cookies
Once chilled, scoop and roll the dough into 3 cm balls. Place them spaced apart on a baking tray so each cookie has room to spread evenly.
Step 6: Coat with Sugar
First, roll each dough ball in castor sugar, then follow with a generous coating of icing sugar. This double sugar-dip creates those signature crackly, sparkling tops that make these cookies so special.
Step 7: Bake the Cookies
Bake in an oven preheated to 180°C (350°F) for around 12 to 15 minutes. Look for the cookies to swell and crack but avoid browning—they should remain pale and tender for the perfect texture.
Step 8: Cool and Serve
Allow the cookies to cool completely on the baking tray to help them set perfectly. Then, dive in and enjoy these zesty, sugar-coated delights!
How to Serve Cool Whip Lemon Sugar Cookies Recipe
Garnishes
Simple is best here, but you could add a tiny sprinkle of finely grated lemon zest on top after baking for an extra lemony pop. A dusting of extra icing sugar right before serving also adds a lovely frosted look that feels festive and inviting.
Side Dishes
These cookies pair beautifully with a cup of strong black tea, a glass of cold milk, or a light citrusy drink like lemonade. They bring just the right amount of sweetness to balance any beverage you choose.
Creative Ways to Present
For a fun twist, arrange your cooled cookies stacked or displayed in a pretty jar with ribbons for gifting. You might also sandwich them with lemon curd or cream cheese frosting for a luscious bite that turns these cookies into mini desserts!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature. The cookies will stay fresh and soft for up to 4 days, making them a great make-ahead treat to enjoy whenever a lemon craving strikes.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring to a freezer-safe container or bag once frozen solid. They’ll keep perfectly for up to 2 months—just thaw at room temperature before serving.
Reheating
If you want to bring back that fresh-baked feeling, gently warm cookies in a low oven (about 140°C/275°F) for 5 minutes. This will revive their tender texture without drying them out.
FAQs
Can I use regular sugar instead of castor sugar?
Yes, you can substitute regular granulated sugar, but castor sugar dissolves more easily and helps create that delicate, melt-in-your-mouth texture in the cookies.
What happens if I use whole eggs instead of egg yolks only?
Using whole eggs will change the texture slightly, making cookies less tender and rich. Sticking to yolks keeps the cookies softly tender and rich in flavor.
Can I make these cookies without lemon juice?
The lemon juice is key to giving these sugar cookies their signature bright, fresh flavor. Omitting it will result in a more standard sugar cookie taste, which is still tasty but lacks that special zing.
Why should the dough be chilled before baking?
Chilling firms up the dough, making it easier to shape. It also helps control spreading during baking, so the cookies rise beautifully and maintain their crackled tops.
How can I make these cookies more visually appealing?
Rolling the cookies in extra castor and icing sugar before baking gives them a lovely crackled surface that catches the light beautifully. Adding a sprinkle of lemon zest after baking can brighten their look too.
Final Thoughts
There is nothing quite like the joy of baking a batch of Cool Whip Lemon Sugar Cookies Recipe to brighten your day and fill your home with irresistible scents. I promise, once you try these, they’ll become a beloved favorite that you return to over and over for a little lemon-sweet happiness. So go ahead, gather your ingredients and give this recipe a whirl—it’s pure sunshine in cookie form!
Print
Cool Whip Lemon Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cool Whip Cookies are delightful lemon-flavored treats with a soft, melt-in-your-mouth texture. Rolled in castor and icing sugar for a sweet, crackled finish, they bake to a delicate golden hue without browning, perfect for a refreshing and elegant dessert or snack.
Ingredients
Dry Ingredients
- 300 grams of flour
- 6 grams baking powder
Wet Ingredients
- 110 grams butter, softened
- 2 egg yolks
- 45 ml lemon juice (from 1 lemon)
- Zest of 1 lemon
Sugar for Coating
- Castor sugar for rolling
- Icing sugar for rolling
- 120 grams sugar (for dough)
Instructions
- Prepare the Dough: In a large salad bowl, place the softened butter. Add the egg yolks and beat together with a mixer until the mixture is smooth and creamy.
- Add Lemon and Sugar: Zest the lemon and add the zest to the butter and egg mixture. Squeeze 45 ml of lemon juice and add it into the bowl. Then, add the 120 grams of sugar and continue beating until the mixture is well combined and smooth.
- Mix Dry Ingredients: Gradually add the flour and baking powder into the wet mixture. Mix until the dough becomes compact and begins to pull away from the sides of the bowl, indicating it is ready for chilling.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 30 minutes to allow the dough to firm up, making it easier to handle and shape.
- Form the Cookies: After chilling, take the dough out and roll it into balls approximately 3 cm in diameter. Arrange these dough balls on a baking sheet, leaving enough space between each ball for spreading.
- Coat with Sugar: Roll each dough ball first in castor sugar, then in icing sugar to generously coat them. This step gives the cookies their distinctive crackled and sugary exterior once baked.
- Bake the Cookies: Preheat your oven to 180°C (350°F). Place the baking sheet with the sugar-coated dough balls into the oven and bake for 12 to 15 minutes. The cookies will swell and crack but should not turn brown. Baking for 12 minutes is ideal for the best texture.
- Cool and Serve: Once baked, remove the cookies from the oven and let them cool completely on the baking tray before handling. Enjoy these delicate lemony cookies as a perfect treat with tea or coffee.
Notes
- Ensure the butter is softened, not melted, for proper mixing and texture.
- Don’t overbake; cookies should not brown but remain pale and soft inside.
- Rolling in two types of sugar enhances the cookie’s crackled appearance and adds a sweet crunch.
- For extra flavor, you can add a teaspoon of vanilla extract in step 2.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
