TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 21 servings


  • 1/4 cup butter, softened
  • 2 tablespoons canola oil
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 1/4 cup thawed lemonade concentrate
  • 2 teaspoons grated lemon peel
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 tablespoon yellow decorating sugar

Nutritional Facts

2 each: 116 calories, 4g fat (2g saturated fat), 26mg cholesterol, 73mg sodium, 18g carbohydrate (0g sugars, trace fiber), 2g protein Diabetic Exchanges:1 starch, 1 fat


  1. In a large bowl, beat the butter, oil and sugar. Beat in the egg, egg white, lemonade concentrate and lemon peel. Combine the flour, baking powder, salt and baking soda; gradually add to egg mixture.
  2. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with yellow sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Yield: 3-1/2 dozen.
Originally published as Lemon Cooler Cookies in Light & Tasty August/September 2003, p58

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed May. 27, 2013

"These were good and easy to make. Not sure if I liked them or not... Lemon really isn't my style in cooking."

Reviewed Jan. 20, 2010

"these were very good. Nice lemon flavor. I used a cookie press, but I think they would be fine just flattened out if you don't have one."

Reviewed Aug. 13, 2009

"I don't have a cookie press! Can I just make little balls and flatten them with a sugar-dipped glass?"

Reviewed Jul. 23, 2009

"well, it say's thawed lemonade concentrate, so that would be the frozen kind."

Reviewed Jul. 21, 2009

"It says thawed lemon concentrate so I would guess it's the canned frozen lemonade."

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