Lemon Peppermint Cooler Cookies provide a cooling rush of mint and citrus in each crunchy bite.
Why you'll love this recipe
Lemon Peppermint Cooler Cookies are a twist on traditional Lemon Coolers. Peppermint flavoring and crunchy bits of peppermint candy boost the delicious cooling effect, like a bite of air conditioning!
The cookies can be coated in powdered sugar or granulated sugar (which travels better).
This recipe is equally delicious using butter or, for a desert safe recipe, using vegetable shortening.
Though lemon zest is traditionally used to provide citrus flavor, lemon flavoring (a desert safe option) works just as well.
An extra lemon tang comes from melted white chocolate chips mixed with a tiny bit of unsweetened lemonade powder, spread thinly on parchment, chilled to set, and then finely chopped. The tiny pieces of lemony goodness accent every bite of cookie.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Microwave white chocolate chips and lemonade powder. Stir until combined and completely melted. Spread thinly onto a parchment lined baking sheet. Place the baking sheet in the freezer until solid, then chop finely.
- Combine ingredients to form cookie dough. Fold in chopped white chocolate and crushed peppermint candy.
- Scoop dough into balls and place 1”-2” apart on a parchment lined cookie sheet. Use your palm to gently press each ball into a disc about ½” thick.
- Bake for 10-12 minutes. Tops of cookies should not darken. Bottom edge of cookies should have just begun to turn golden brown. Cool for 5 minutes before pressing into sugar.
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Lemon Peppermint Cooler Cookies
Ingredients
- ½ cup white chocolate chips
- ⅛ teaspoon unsweetened lemonade powder
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter or butter-flavored vegetable shortening
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice or water**
- zest of 1 lemon or 2 teaspoons lemon extract**
- 1 tablespoon crushed peppermint candy
- ½ cup powdered or granulated sugar** for decorating
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a small bowl, microwave white chocolate chips and lemonade powder for 1 minute at 50% power. Stir until combined and completely melted.
- Using a rubber spatula, spread the melted chocolate (thinly, about ⅛”) onto one of the parchment paper lined baking sheets. Place the baking sheet in the freezer until solid, about 10 minutes.
- Remove the white chocolate from the freezer and chop finely into pieces about the size of a grain of rice. Set aside.
- In a medium bowl whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, cream together butter (or vegetable shortening) and sugar until combined, about 2-3 minutes.
- Mix in the egg, peppermint extract, vanilla extract, lemon juice (or water), and lemon zest (or lemon extract).
- Reduce speed of mixer and slowly add dry ingredients until just combined. Overmixing will produce a less tender cookie.
- Fold in chopped white chocolate and crushed peppermint candy.
- Use a small scoop (1 tablespoon) to divide dough. Roll each scoop into a ball and place 1”-2” apart on prepared cookie sheet. Use your palm to gently press each ball into a disc about ½” thick.
- Bake for 10-12 minutes. Tops of cookies should not darken. Bottom edge of cookies should have just begun to turn golden brown.
- Cool on baking sheet for a 5 minutes or until cool enough to handle. Press the tops of the cookies into granulated or powdered sugar, then transfer to wire racks to cool completely.
- These cookies should be crunchy and will get more flavorful and crunchier over time. Lemon Peppermint Cooler cookies remain fresh for least 10 days, if stored at room temperature in an airtight container.
- ***NOTES FOR DESERT-SAFE BAKING: These cookies are equally delicious when baked using the indicated (**) desert-safe ingredients. Use Crisco instead of butter. Use lemon extract instead of lemon zest. Use water instead of lemon juice. Granulated sugar travels better than powdered sugar when decorating these cookies.
Notes
- Double wrap pairs of cookies, with bottoms together, in plastic wrap. Place in airtight containers or in columns in freezer weight ziplock bags.
- Alternatively, unwrapped cookies can be packed in an airtight storage container with wax paper between layers and crinkled wax paper on top to stop any movement inside the container during shipping.
Nutrition
First Published: September 25, 2016. Last Updated: March 7, 2024. Updated for additional information and better reader experience.
Carla
I was so afraid they would be too dry. Cracking on the edges. Nope. They are perfect!!! What a good combo, and just enough of each flavor!! Wow!
Wendy Sondov
Hi, Carla. I am delighted to hear that your cookies were perfect. Peppermint and lemon is such a refreshing combo. I would love it if you would leave a 5 star rating on the recipe so that other readers can benefit from your experience! Thanks!
Reeni
I don't think I ever had lemon with peppermint in a cookie or dessert before! I'm curious about the flavors together and love white chocolate with both. It's been super hot here up North too - but today the temps finally dropped and it feels more like fall. Regardless I'd love a big stack of these cookies!
Ashley
It still absolutely feels like summer by us too! I want to start really enjoying fall foods but with the heat it's so weird! haha Anyway, these cookies look and sound fantastic!!
The Monday Box
Thanks, Ashley! The cool weather will be here soon enough. Perhaps we should just savor the final wave of summer for the year!