- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/3 cup thawed lemonade concentrate
- 1/2 cup thawed lemonade concentrate
- Additional sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition.
- Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool. Yield: 6 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Soft Lemonade Cookies
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TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling; MAKES: 36 servings
1 lemon's juice with thawed LEMONADE CONCENTRATE to equal 1/3 cup
1 lemon's ZEST
3 cups all-purpose FLOUR
1 teaspoon BAKING SODA
1 cup BUTTER, softened
1 cup SUGAR
Opt: 1 teaspoon LEMON EXTRACT
1/2 cup thawed LEMONADE CONCENTRATE
1) Add the juice of one lemon to a glass measuring cup with a pour spout, and then top it off with enough thawed lemonade concentrate to reach 1/3 cup, stir in lemon zest and then set aside.
2) In a large bowl whisk together flour and baking soda, remove to sheet of waxed paper, and set aside.
3) In same large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add optional lemon extract if using.
4) Slowly add half of the flour mixture to the creamed mixture and mix until *well incorporated, repeat with half of the 1/3 cup lemonade concentrate mixture. Repeat the process with remaining two halves.
5) Refrigerate until dough is cold throughout.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8-11 mins. Remove to cooling racks. TOPPING: Brush with remaining 1/2 cup lemonade concentrate; sprinkle with sugar. Cool. Yield: 6 dozen.
*Beating thoroughly is a balancing act. Too little and the cookies will fall flat, too much and the cookies will toughen. Remember beating flour with a liquid builds gluten, and gluten is the structure that holds the batter up for a mounted finished cookie
These are a nice light, summer cookie. As far as previous comments, I refrigerate most cookie batter, just because. So, this one benefited from that! I also used pink lemonade, and made a pink lemonade icing. MMM!
wow. These cookies turned out nothing like the picture. Flat and brown, no peaks...not much flavor. I will not make these again. I would rather have made my lemonade concentrate into juice to drink!
Made these for a BBQ party. As previously commented, they were totally flat, nothing like the picture. They were very light but added two brushes of the lemonade concentrate to get more flavor.
Just made these cookies and followed instructions to the 't" and they were flat, some were doughy at 8 minutes. Put them in for another 4 minutes and they were better. Perhaps the receipe needs to state that the dough is to be refrigerated prior to baking. I was disappointed. I made a tart lemon frosting as I didn't enjoy the brushed lemon on the cookies, not lemony enough.