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    Home » Recipes » Cookies

    Lemon Peppermint Cooler Cookies

    By Wendy Sondov · Published: Sep 25, 2016 · Modified: Mar 7, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Lemon Peppermint Cooler Cookies provide a cooling rush of mint and citrus in each crunchy bite.

    Round cookies speckled with pieces of peppermint candy and dusted with fine white sugar.

    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.

    Stack of Lemon Cooler Cookies showing thick edges.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Melted white chocolate spread thinly then chopped into little pieces.
    1. 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.
    2. Combine ingredients to form cookie dough. Fold in chopped white chocolate and crushed peppermint candy.
    3. 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.
    4. 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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    Disc shaped lemon cookies with bits of peppermint showing in the dough, topped with sugar.

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    Side view of lemon cookie discs on a serving plate.

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    Lemon Peppermint Cooler Cookies

    Crunchy lemon sugar cookies with additional cooling mint flavor.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 28
    Calories: 112kcal
    Author: Wendy Sondov

    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

    Packing tips
    • 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

    Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 78mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: September 25, 2016. Last Updated: March 7, 2024. Updated for additional information and better reader experience.Save

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    Comments

    1. Carla

      October 14, 2020 at 3:31 pm

      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!

      Reply
      • Wendy Sondov

        October 14, 2020 at 5:20 pm

        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!

        Reply
    2. Reeni

      September 29, 2016 at 10:44 pm

      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!

      Reply
    3. Ashley

      September 28, 2016 at 2:26 pm

      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!!

      Reply
      • The Monday Box

        September 28, 2016 at 3:13 pm

        Thanks, Ashley! The cool weather will be here soon enough. Perhaps we should just savor the final wave of summer for the year!

        Reply
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