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Lemon Cooler Cookies

 Lemon Cooler Cookies
Baking soda helps brown these crisp, lemony shortbread-like goodies that were created by our Test Kitchen staff.
21 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (2 cookies) equals 116 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 73 mg sodium,

2 of 2

Lemon Cooler Cookies (continued)

Nutritional Facts: 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.