Sunshine Lemon Cooler Cookies (Gluten Free)
Jump to RecipeThis copycat recipe for Sunshine Lemon Cooler cookies earned 5 Stars with our family! Growing up, these were my favorite cookies!!! I was SO sad when the Sunshine Company stopped making/selling them 🙁 I have tried many copycat recipes over the years, but this one from "Dixie Crystals" is by far the best (a HUGE "Thank You" to dixiecrystals.com). I simply swapped out the regular flour with "Better Batter All Purpose Gluten Free Flour Mix" and voila! the memories came flooding back as these crunchy, lemony morsels of Heaven dissolved in my mouth 🙂 Enjoy!
Ingredients
The Powdered Sugar Coating:
- 1 Cup Powdered Sugar
- 1 Envelope Kool-Aid Powdered Lemonade about 1 1/2 teaspoons
The Cookie:
- 2 Cups Better Batter All Purpose Gluten Free Flour Mix I find that this brand works best
- 2 teaspoons Gluten Free Baking Powder
- ¼ teaspoon Salt
- ½ Cup Unsalted Butter, Room Temp I use Land O Lakes
- ¾ Cup Powdered Sugar
- ⅓ Cup Dixie Crystals Extra Fine Granulated Sugar
- 1 Large Egg lightly beaten
- 1 teaspoon Vanilla Extract
- 2 teaspoons Lemon Zest
- 1 Tablespoon Lemon Juice
Instructions
Directions for Making the Powdered Sugar Coating:
- In a large resealable plastic bag, combine the 1 Cup Powdered Sugar with the Kool-Aid Powdered Lemonade; set aside.
Directions for Making the Cookies:
- Preheat oven to 350 degrees.
- Line 1-2 cookie sheets with parchment paper; set aside.
- In a medium bowl, mix the GF Flour Mix, Baking Powder and Salt; set aside.
- Using a Stand Mixer, combine the Butter and Sugars until smooth and creamy.
- Next, add the Egg, Vanilla, Lemon Zest and Lemon Juice to the Butter-Sugar mixture, blending well.
- Add the Flour Mixture, 1/2 cup at a time, to the dough, mixing on the Low setting until just combined.
- Using a small cookie scoop (or spoon and rolling the dough into balls), scoop out the cookie dough onto the prepared cookie sheets, placing them 2" apart. Using the palm of your hand or the bottom of a glass, slightly flatten each cookie to form disks.
- Bake for 12-15 minutes, depending on your oven. I bake mine for 14-15 minutes, because I prefer these cookies to be slightly crunchy, like the original Sunshine recipe.
- Let the cookies cool on the sheets for about 5 minutes.
- Carefully toss 3-4 cookies at a time in the powdered sugar mixture, coating each cookie well.
- Place the powdered cookies on a cooling rack to continue cooling.
- Enjoy!
