Lemon Cooler Cookies

LEMON COOLER COOKIES

2/3 cup butter, at room temperature 1 cup powdered sugar 2/3 cup sugar 2 eggs 1 teaspoon pure vanilla extract 1/2 teaspoon lemon extract 3 cups cake flour 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons freshly-squeezed lemon juice 2 teaspoons finely grated lemon zest

To coat cookies: 1 cup powdered sugar 2 teaspoons finely grated lemon zest

Position racks in center of oven and preheat to 325°F. Line cookie sheets with parchment paper.

In a large bowl, beat together butter, powdered sugar, and sugar until light and fluffy. Blend in eggs, vanilla, and lemon extract until smooth. In a medium bowl, whisk together cake flour, baking powder, and salt. Stir dry ingredients into butter mixture, add lemon juice, and mix until everything is just combined (do not overmix).

If the dough is too sticky to work with, refrigerate for 20 minutes. Use a mini cookie scoop (or a tablespoon) to scoop the dough into approximately 1-inch balls. Space balls at least 1 inch apart on prepared cookie sheets and flatten slightly. Bake for 15 to 18 minutes or until centers are puffy and cookies are light golden brown on the bottom. Remove cookie sheet to a wire rack and allow to cool for 5 minutes.

While cookies are baking, combine remaining 1 cup powdered sugar and 2 teaspoons lemon zest in a large paper lunch sack or gallon-sized plastic baggie. After 5 minutes of cooling time, remove 4 to 5 warm cookies from the pan and carefully place in the powdered sugar. Gently roll the bag around until cookies are coated with powdered sugar. Remove cookies from bag, shaking off excess powdered sugar, and allow to finish cooling on a wire rack. Repeat until all cookies are coated with powdered sugar.