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"I remember my mother making these cookies," relates Margo Neuhauser of Bakersfield, California. "They just go perfectly with warm days. They're so lovely and moist, you won't be able to stop eating them."
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 117 calories, 5 g fat (3 g saturated fat), 25 mg cholesterol, 90 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.
Originally published as Soft Lemonade Cookies in Taste of Home April/May 1996, p64
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jul. 14, 2012 by ddurkee
The cookies were flat. Nothing like the picture. I followed the recipe exactly.
Reviewed on Jun. 14, 2012 by TaylorAshley
I will not be making these again. They were a waste of ingrediants and had NO flavor. If there was a reason to make them again I would double the concentrate in the cookie dough and baste heavily when finished. After the first batch going for 8 minutes they were too doughy to handle, so I let the second batch go for 11 minutes and it was alot better. In the end, I was left with squishie little flour blobs with no taste and a very disappointed group of kids. I followed the recipe to the 't' but I still hope this is my fault somehow, cause the picture looks delicious and have great reviews....but I doubt I try it again.
Reviewed on Jun. 02, 2012 by galeygogo
Oh So Yummy! Turned out delish! I used pink lemonade concentrate because was making for a baby shower and then sprinkled with pink sugar! Thanks for great recipe!
Reviewed on Jun. 02, 2012 by April Nicole
I just pulled my first batch out of the oven and they are wonderful! Definitely making again. Mine turned out round and fluffy like the picture. I creamed my butter and sugar extra long and mixed the eggs VERY well into the butter/sugar mixture. I used fresh squeezed lemon juice and added my baking soda to the juice. It will be very foamy! Then I chilled the dough until firm. Very fluffy and lemony! Very good.
Reviewed on Aug. 13, 2011 by SpeedyGonzales
I came to this site to find this recipe. I have made it in the past when I found it in their Magazine years ago. These cookies are so good in the summer time. They are so light moist and tasty. Just right. They always get gobbled up at gatherings. yummy!!
I came to this site to find this recipe. I have made it in the past when I found it in their Magazine years ago. These cookies are so good in the summer time. They are so light moist and tasty. Just right. They always get gobbled up at gatherings.
Reviewed on Mar. 13, 2011 by Shirmapa
I saw the confusion with other raters about the instructions and this is what I did. I alternated half of the 1/3 c. of the lemonade concentrate while adding 1/2 of the flour mixture. There were 4 steps in all to adding these 2 ingredients. The remainder of the lemonade concentrate was used to brush the tops of the cookies when they came out of the oven. I tasted the batter and didn't feel there was enough lemon flavor. In addition to the above ingredients I added 1/2 t. salt and 1/4 t. lemon extract. They didn't come out as the picture above but instead were puffy round soft discs. Covered them with lots of regular sugar after brushing with concentrate. Truly a soft lemon cookie with a slightly crusty top.
Reviewed on Aug. 05, 2010 by kkmannino
OK~here's my update! I went ahead and made these, even though I was a bit confused about the directions and ingredients. They are very easy to make and though they were flat, the taste was good! I did alternate 1/2 the flour mixture and 1/3c of lemon concentrate. I also used granulated sugar in the recipe and confectionery sugar to sprinkle on top. Since I LOVE lemon, I used more of the lemonade in the batter and generously brushed them when they came out of the oven. The consistency was wonderful and they tasted like they had a lemon cream in the center. I will definitely make these again. They were light and very refreshing!
Reviewed on Aug. 03, 2010 by kkmannino
Now that I've read the other comments, I don't feel so silly! I have the same questions! Do we start with 3/4 c lemonade concentrate and add 1/2 flr. mix then 1/3c lemonade and repeat, leaving the remaining lemonade to brush on top of the cookies? My other question is regarding the sugar. The photo looks like confectionery sugar was sprinkled on top. Is that the sugar that's used in the recipe or is it granulated?
Reviewed on Jul. 17, 2010 by sueqb
The recipe is somewhat confusing. Do you only put 1/3 c of lemonade concentrate in the mixture? Do you spread the rest of the 3/4 cup on top of the cookies?
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