Lemon Peppermint Cooler Cookies

Lemon Peppermint Cooler Cookies

Makes 28 cookies
Author Wendy Sondov themondaybox.com


  • ½ cup 3 ounces white chocolate chips
  • 1/8 teaspoon unsweetened powdered lemon Kool-aid or lemonade powder
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup butter or butter-flavored vegetable shortening Crisco**
  • 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


  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a small bowl, microwave white chocolate chips and lemon powder for 1 minute at 50% power. Stir until combined and completely melted.
  3. Using a rubber spatula, spread the melted chocolate (thinly, about 1/8”) onto one of the parchment paper lined baking sheets. Place the baking sheet in the freezer until solid, about 10 minutes.
  4. Remove the white chocolate from the freezer and chop finely into pieces about the size of a grain of rice. Set aside.
  5. In a medium bowl whisk together flour, baking powder, and salt.
  6. In the bowl of an electric mixer, cream together butter (or vegetable shortening) and sugar until combined, about 2-3 minutes.
  7. Mix in the egg, peppermint extract, vanilla extract, lemon juice (or water), and lemon zest (or lemon extract).
  8. Reduce speed of mixer and slowly add dry ingredients until just combined. Overmixing will produce a less tender cookie.
  9. Fold in chopped white chocolate and crushed peppermint candy.
  10. 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.
  11. Bake for 10-12 minutes. Tops of cookies should not darken. Bottom edge of cookies should have just begun to turn golden brown.
  12. 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.
  13. 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.
  14. ***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.

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.