Irresistible Kay’s Lemon Clouds: The Ultimate Homemade Lemon Cooler Cookie Recipe
There are some tastes from childhood that linger in your memory, evoking a powerful sense of nostalgia. For me, one such flavor was the ethereal, melt-in-your-mouth goodness of Sunshine Lemon Coolers. My mother, with her impeccable taste for simple yet profound treats, would often buy these cookies and, to our playful dismay, keep a secret stash just for herself. The moment I discovered her hidden treasure and took my first bite, I understood her devotion. Their texture was unlike anything I had ever experienced – unbelievably light, almost vaporous, and utterly unique for a child’s palate. It was a revelation.
As I grew older, that distinct flavor profile became a culinary quest. I attempted to recreate them, trying various “clone” recipes. One popular method involved using lemon-flavored Kool-Aid mixed into powdered sugar for the coating. While the intention was there, the results were consistently disappointing. The cookies never achieved that signature lightness, and the artificial taste of Kool-Aid in powdered sugar just didn’t capture the authentic, bright lemon essence I remembered. The quest seemed endless, until 2008, when a truly extraordinary reader named Kay shared her recipe. Her “Kay’s Lemon Clouds” didn’t just come close; they surpassed the original Lemon Coolers, offering an even more refined and utterly delightful lemon cookie experience. This recipe wasn’t just a clone; it was an evolution, a superior version of a beloved classic.
Why Kay’s Lemon Clouds Reign Supreme Over Traditional Lemon Coolers
Kay’s Lemon Clouds recipe wasn’t just a casual submission; it was a revelation shared in a comment section, accompanied by a charming anecdote. Kay herself explained how she received these exquisite cookies as a holiday gift and immediately fell head over heels in love with their delicate texture and vibrant lemon flavor. Her passion was infectious, and her detailed recipe quickly became a community favorite. When I first tried her recipe, I made a slight adjustment, using butter instead of margarine (which she noted as an option). I also discovered that a food processor made the preparation surprisingly easy: simply process the softened butter and powdered sugar until wonderfully creamy, then sift in the flour and cornstarch. A few quick pulses later, a perfectly pliable dough forms, ready for shaping. For me, molding the dough into small, uniform balls was the easiest method, resulting in charming little mounds that spread just enough during baking. The final touch? A generous coating of Kay’s luscious lemon icing, which elevates these simple cookies to an art form. My gratitude to Kay for sharing such a treasure is immeasurable!
Kay’s Lemon Clouds: A Superior Take on Classic Lemon Meltaways
At their core, Kay’s Lemon Clouds are a beautifully executed version of the classic lemon meltaway cookie. These cookies are defined by their tender, crumbly texture that literally “melts” in your mouth, a characteristic primarily achieved through a high proportion of fat and powdered sugar. While older recipes, like Kay’s original, often called for margarine, modern margarine formulations can vary significantly from those available in the 1970s. For consistent and optimal results, I strongly advocate for using high-quality salted butter. Butter not only provides superior flavor but also contributes to the desired melt-in-your-mouth quality that is the hallmark of these delicate treats. If you only have unsalted butter on hand, remember to incorporate a touch of salt into the dough – I initially used ½ teaspoon for a half batch, so for the full recipe, at least 1 teaspoon of fine sea salt is essential to balance the sweetness and enhance the lemon flavor.
Below, you’ll find Kay’s original recipe, preserved in its authentic form. However, for those seeking a more modern approach with additional guidance, I’ve also provided an updated version in the recipe card below, complete with extra tips and notes to ensure your Lemon Clouds turn out perfectly every time. This expanded guidance addresses common baking questions and provides insights into ingredient choices and techniques to help you achieve the best possible results.
Kay’s Original Lemon Clouds Recipe
Kay’s Lemon Clouds — 4 to 6 dozen (recipe halves easily)
2 c. margarine (butter)
⅔ c. powdered sugar
2 c. unsifted flour
1-⅓ c. unsifted cornstarch
Lemon Icing
6 tbl. Margarine (butter) — soft
1 box powdered sugar (1 pound)
Lemon juice for consistency
Lemon rind (optional) – didn’t need
Cream margarine (butter) and sugar. Sift in flour and cornstarch. Mix well. Drop by small teaspoonful on ungreased cookie sheet about one inch apart. Bake for 15 minutes at 350. Do not brown. Cool and ice.
To prepare icing, cream margarine and powdered sugar, adding lemon juice for consistency. Lemon rind may be added if desired. This recipe may be baked ahead and frozen. Best if eaten within 2-3 days after baking.
If using unsalted butter, be sure to add some salt to the dough. I originally used ½ teaspoon for half a batch, so for the full batch use at least 1 teaspoon.
Essential Tips for Perfect Kay’s Lemon Clouds
Crafting these delicate Lemon Clouds is a rewarding experience, and a few key tips can elevate your baking to perfection:
- Butter Choice is Paramount: These “meltaway” cookies derive much of their exquisite texture and flavor from butter. Using a high-quality salted butter, such as Land O’Lakes, is highly recommended. The salt content in the butter not only enhances the overall flavor but also balances the sweetness of the cookies. If you opt for unsalted butter, remember to compensate by adding at least 1 teaspoon of fine sea salt to the dough for a full batch. This simple addition makes a significant difference in the final taste profile.
- Flour and Cornstarch Synergy: For the flour, a standard all-purpose (AP) flour will work beautifully. However, if you desire cookies that hold their shape with a little more integrity, consider a higher protein brand like King Arthur. The star of the show for texture, however, is cornstarch. It’s the secret ingredient that contributes to the ethereally light, tender, and “melting” quality of these cookies, preventing them from becoming dense.
- Sweetness and Sugar Alternatives: Powdered sugar is indispensable for achieving the fine, crumbly texture of meltaway cookies. Its fine particles blend seamlessly into the dough, creating that desirable lightness. While powdered sugar is the best option, you can experiment with confectioners’ Swerve for a sugar-free alternative. If using Swerve, you might find that increasing the quantity slightly, perhaps up to ¾ cup, yields a more balanced sweetness, as I found the original ⅔ cup to be just a little mild with Swerve. Interestingly, the slight cooling effect often associated with erythritol (a key ingredient in Swerve) actually complements the bright lemon flavor quite nicely in these cookies.
- Embracing or Enhancing Lemon Zest: Kay’s original recipe for the cookie dough did not include lemon zest, allowing the pure butter flavor to shine through beautifully. If you appreciate that simplicity, feel free to omit the zest. However, if you’re a true “lemon head” and desire an extra burst of vibrant citrus flavor in the cookie itself, don’t hesitate to add a teaspoon or two of finely grated lemon zest to the dough when creaming the butter and sugar. This will imbue the cookies with an even more pronounced lemon aroma and taste.
- Batch Size Consideration: This recipe calls for a substantial amount of butter, which is key to its meltaway texture. If you’re new to this recipe or unsure about the sweetness level and richness, consider starting with a half batch, using just 1 cup of butter. This allows you to test the waters and adjust to your preference before committing to a larger quantity.
- Mastering the Icing Consistency: The success of the lemon icing hinges on the butter’s temperature. It should be very soft, almost on the verge of melting, but not liquid. This ensures a smooth, creamy icing free of lumps. Cold butter, on the other hand, will cause the icing to curdle and become grainy. If your icing does curdle, don’t despair! Gently warm a small portion of it and gradually incorporate it back into the main bowl, or briefly microwave the entire batch in a microwave-safe bowl for about 10 seconds. Stir well until it becomes smooth and luxurious.
- Gradual Lemon Juice Addition: The amount of lemon juice required for the icing’s consistency can vary based on factors like humidity and the precise volume of powdered sugar. Have at least ⅓ cup of fresh lemon juice ready, but add it very gradually, one tablespoon at a time, until you reach a smooth, spoonable consistency that glides beautifully over the cooled cookies. Rushing this step can lead to an icing that’s too thin or too stiff.
Kay’s Lemon Clouds Recipe
Kay’s Lemon Clouds
Anna
Pin Recipe
Equipment
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Stand Mixer
Ingredients
- 2 cups salted butter, softened (1 pound)
- ⅔ cups powdered sugar (or use up to 1 cup for sweeter cookies) (80 grams or up to 110 grams)
- 1 teaspoon lemon zest (optional)
- 2 cups unsifted flour (270 grams)
- 1 ⅓ cups unsifted cornstarch (160 grams)
Lemon Icing
- 6 tablespoons salted butter, very soft (almost melted; must not be cold or it will curdle)
- 1 pound box powdered sugar
- 1 teaspoon lemon zest (plus more to taste)
- 2-6 tablespoons fresh lemon juice (add gradually, one tablespoon at a time)
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and powdered sugar. Beat on medium-high speed until the mixture is light, fluffy, and creamy, scraping down the sides of the bowl as needed. If you desire a more pronounced lemon flavor in your cookies, now is the time to add 1 teaspoon of fresh lemon zest to this mixture and beat it in briefly.
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In a separate medium bowl, whisk together the flour and cornstarch thoroughly. While sifting can be done if your flour is particularly lumpy, whisking typically suffices. Gradually add the dry ingredients to the butter-sugar mixture in the stand mixer. Beat on low to medium speed until a soft, cohesive dough forms. Be careful not to overmix; stop as soon as the ingredients are just combined.
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Using a small cookie scoop (about 1 tablespoon in size) or simply a teaspoon, portion out the dough into approximately 4 dozen uniform balls. For smaller, more numerous cookies, aim for 6 dozen. Arrange these dough balls on dinner plates or a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator for at least 30 minutes, or until they are very firm. This chilling step is optional but highly recommended as it helps the cookies maintain their shape during baking, resulting in neater, rounder “clouds.”
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Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls about one inch apart on ungreased or parchment-lined baking sheets. Bake for 12-15 minutes. It is crucial that these cookies do not brown significantly; they should remain pale for that signature delicate texture, though a very slight golden tint around the edges is acceptable. Once baked, allow the cookies to cool completely on the baking sheets, as they are quite delicate when warm. Once firm, carefully transfer them to a wire rack to finish cooling to room temperature.
Prepare the Lemon Icing
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To prepare the vibrant lemon icing, place the very soft (almost melted, but not hot) salted butter and the entire pound of powdered sugar into the bowl of your stand mixer. If you’re adding lemon zest to the icing, include 1 teaspoon of zest at this stage. Beat with the paddle attachment on low speed initially to combine, then increase to medium speed and beat until the mixture comes together and is well combined. Begin adding the fresh lemon juice one tablespoon at a time, beating after each addition, until the icing reaches a smooth, spoonable consistency. You can add more lemon zest to taste for an extra citrus kick.
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Once the cookies are completely cooled, generously spoon the prepared lemon icing over each cookie, allowing it to gracefully drip down the sides for a beautiful, rustic look. Let the icing set before storing the cookies.
Notes
Storage: These cookies can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, they freeze beautifully. Place unfrosted or frosted cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
Gifting: Kay’s Lemon Clouds make a fantastic gift for friends, family, or as a host/hostess present. Arrange them in a pretty tin or box, perhaps tied with a ribbon, for a homemade touch that is sure to impress. Their delicate nature and bright flavor are universally loved.
Variations: While lemon is the star, don’t hesitate to experiment! You could substitute orange zest and juice for an orange meltaway, or even a mix of citrus for a “medley” cloud. A hint of vanilla extract (1/2 teaspoon) can also be added to the dough to round out the flavors, though many prefer the pure lemon and butter notes.
Kay’s Lemon Clouds are more than just a recipe; they are a delightful journey back to cherished memories, reimagined and perfected. The simple yet profound combination of quality ingredients and careful technique results in a cookie that is truly irresistible. Whether you’re a long-time fan of lemon meltaways or looking for a new favorite, these cookies promise a moment of pure bliss with every delicate bite. So, gather your ingredients, follow Kay’s wisdom, and prepare to create a batch of cookies that will become a beloved staple in your own home. Happy baking!