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Sunshine Lemon Cooler Cookies

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Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

 
  
. Prep
20 min.
Cook
15 min.
Ready In
65 min.
50 servings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
Metric measurements

Ingredients

1/3cup vegetable shorteningVideo *
1/2cup powdered sugarVideo
1/2cup granulated sugar replacement *
1each eggVideo extra large
1/2teaspoon lemon extract *
1teaspoon lemon zest grated
1 1/2cups cake flour
1 1/2teaspoons baking powderVideo
1/4teaspoon kosher salt
1tablespoon lemon juice freshly squeezed
Coating
3/4cup powdered sugarVideo
4each crystallized lemon, small packets True Lemon, or 1 Tbs. unsweetened lemonade powder*
* not incl. in nutrient facts

Directions

1. In a medium bowl, whisk together the flour, baking powder and kosher salt; set aside.

2. In the bowl of a stand mixer with paddle attachment, cream the shortening, sugars, egg, lemon extract and zest. Add the flour mixture and mix until well combined. Scrape down sides of the bowl with a spatula; add the lemon juice. Continue to mix until all is well incorporated. Cover the bowl and place in freezer for at least 30 minutes, or refrigerate for at least one hour. This will make the dough easier to work with.

3. Preheat oven to 325 degrees.

4. With a melon baller, scoop out dough and form into approximately 3/4"-1" balls. Place on 2 parchment-lined baking sheets (about 25 balls per sheet - bake one sheet at a time on middle rack of oven ). Bake for 14-16 minutes, until edges of cookies are very lightly browned.

5. While cookies are baking, make the coating by combining the powdered sugar and lemon crystals/lemonade powder in a shallow bowl.

6. While cookies are still warm, gently toss them in the coating, pressing in lightly to coat well. Place on rack and cool completely.

NOTE: Dough may be refrigerated for 2-3 days, or frozen up to 1 month (tightly wrapped and placed in an airtight container).

First published: last updated: 2014-12-17

5 stars - based on 5 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 2 years ago

I was so sad when Sunshine stopped making these cookies. This recipe is close, and is very easy to make. Hope you will all enjoy.

+1

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4 comments

Mine did not spread out that much like in the photo and I thought it was because the dough was cold, but the second batch still the same and it sat out. followed recipe exactly

Calchick
Santee, United States about 1 year ago

They're not supposed to spread that much---they're supposed to be petite cookies. If they're not spreading at all, I can't think why. I never have this problem, even if the dough is very cold. Are you using FRESH ingredients? Is the egg you're using an extra large one?

lynn in ma
Leicester, MA, United States about 1 year ago

When do you put in the egg?

anonymous
Slippery Rock, United States 7 months ago

Sorry. The egg is part of the creaming process with the shortening, sugars, extract and zest. I have edited the above directions. Thanks for pointing this out.

lynn in ma
Leicester, MA, United States 7 months ago

Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 274% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 13mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
 
 
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