Sunshine Lemon Cooler Cookies

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add your photo of this recipe! Sunshine Lemon Cooler Cookies Sunshine Lemon Cooler Cookies Sunshine Lemon Cooler Cookies

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

Yield

50

servings

Prep

20

min

Cook

15

min

Ready

65

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
Metric measurements

Ingredients

cup vegetable shorteningVideo *
½cup powdered sugarVideo
½cup granulated sugar replacement *
1each eggVideo extra large
½teaspoon lemon extract *
1teaspoon lemon zest grated
cups cake flour
teaspoons baking powderVideo
¼teaspoon kosher salt
1tablespoon lemon juice freshly squeezed
Coating
¾cup 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℉ (160℃).

4. With a melon baller, scoop out dough and form into approximately ¾ to 1 inch 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: 2015-01-23

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

Reviews Add a review

+1

almost 3 years

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.

Calchick
Santee, United States
 about 1 year ago

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

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

Slippery Rock, United States
 8 months ago

When do you put in the egg?

lynn in ma
Leicester, MA, United States
 8 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.

 

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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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