Lemon Sunshine Cookies
Lemon shortbread dough is made with lemon zest and lemon extract then formed into 30 balls.
The cookies are shaped by flattening the balls of dough and cutting them in half before going into the oven to bake for 20 minutes.
Kool-Aid lemonade drink mix and powdered sugar are added to a plastic bag followed by the slightly cooled cookies.
The lemonade mix and powdered sugar coating give these buttery lemon cookies a sweet and tangy finish.
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Lemon Sunshine Cookies
30
cookies15
minutes20
minutes45
minutesEasy lemon shortbread cookies that are coated in a tangy, lemonade flavored powdered sugar.
Ingredients
- For the Cookies
1/2 cup (8 tablespoons) butter, softened
1/4 cup powdered sugar
1 lemon, zested (about 1 teaspoon)
1 teaspoon lemon extract
1 cup flour
- For the Coating
3/4 cup powdered sugar, divided
1/4 teaspoon Kool-Aid lemonade drink mix
Directions
- Preheat oven to 300 F. Line a baking pan with parchment paper and set aside.
- In a medium bowl, cream together butter and sugar until smooth. Stir in lemon zest and lemon extract then add flour and mix until well combined.
- Roll 1 tablespoon of dough into a ball then flatten slightly. Cut the dough in half to form two half circles then place on the prepared pan. Repeat with the remaining dough.
- Bake for 20 minutes, until the bottom edges are golden brown. Allow to cool for 10 minutes before coating.
- For the Coating: Add 1/2 cup powdered sugar and lemonade mix to a large plastic bag and shake to mix. After the cookies have cooled for 10 minutes, place all of the cookies in the plastic bag and shake to coat. Once the cookies are evenly coated, add the remaining 1/4 cup of powdered sugar to the bag and shake again for the second coating.
Notes
- Store in an airtight container at room temperature for up to 5 days.
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