Soft Lemonade Cookies Recipe
- 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
- 1. 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.
- 2. 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.
2 each: 117 calories, 5g fat (3g saturated fat), 25mg cholesterol, 90mg sodium, 16g carbohydrate (8g sugars, trace fiber), 1g protein
Reviews for Soft Lemonade Cookies
"These cookies were really easy to make and tasted great. The lemony flavor was easy for me to identify. And the cookie itself was moist and soft. As for the person (Jenna092) who commented on these cookies NOT being lemonade cookies, really? The recipe is made with lemonade hence the name "Lemonade Cookies"."
"These cookies were very good, but they are not lemonade cookies. Only when I told someone that there was lemonade did they get a hint of the lemon flavoring. They are great sugar cookies, but would need lemon extract in order to be called lemonade cookies."
"Very nice cookies. Not really a whole lot of flavor to them, though."
"Been making these delicious, lemony delights since the recipe first appeared in TOH in April 1996! The only thing I change in the recipe is reduce the sugar in the cookie to 3/4 cup. This brings out the zing of the lemon flavor even more! Yum!"
"These cookies are amazing! They are so tender, they seem to melt in your mouth. My son and I love anything lemon, so are crazy about these; my husband and daughter don't really care much for lemon, but even they like these cookies quite a lot. Easy to make, delicious to eat!"
"I tried these out this morning. The only change I made was to use Limeade concentrate as I was out of lemonade. Oh, I added some lemon chips that I was looking for a use for as well. They spread out a bit more than pictured, but it didn't affect the taste which was very good, and I'm picky about my flavors. I think they will be even better after a day or two."
"I recall using this recipe when it was featured in Taste of Home. I adjusted the recipe by using 1 tsp. salt. I also greased the baking sheets used! I'd taken the cookies to the Fellowship Coffee Time at our Chapel and they were enjoyed! delowenstein"
"I added a bit more flour--used the can't stick to your hand test my grandmother taught me. Also added additional lemon flavoring; used zest and some lemon oil. Used pale yellow finishing sugar for a very pretty pastel look; nice for a cookie tray for a shower. They were easy and quick to throw together."
"Suggest:TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling; MAKES: 36 servingsDOUGH:1 lemon's juice with thawed LEMONADE CONCENTRATE to equal 1/3 cup1 lemon's ZEST3 cups all-purpose FLOUR1 teaspoon BAKING SODA1 cup BUTTER, softened1 cup SUGAR2 EGGSOpt: 1 teaspoon LEMON EXTRACTTOPPING:1/2 cup thawed LEMONADE CONCENTRATEAdditional SUGARDOUGH: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."
"Absolutely love these cookies! Will make them again real soon!"
"These are absolutely delicious, very light. I tasted them right after baking, before putting the final touches of lemonade and sugar on them and they were also great. For those wanting less sugar it is an alternative. But definitely, the final sugar and lemonade concentrate makes them extra sweet. A fantastic recipe and one I would bring to a party or pot luck."
"I made these cookies last night for the first time and they are the best!! Will be a recipe that I will continue to make."
"The cookies were tangy and different, but not a crowd favorite. I made for a potluck and these did not hold a candle to the other items on the table. In the end, would rather make a lemon cookie that is frosted or has some sort of additional item in it."
"As previously stated they did not peak like the photo, They were delicious tasting and the next time I make I will add a little lemon zest which will bring out the zing a little more but very light and tasty :)"
"The directions can seem a bit confusing.You need to Add half the flour mixture, then 1/3 cup of lemonade concentrate and then the remaining flour. The remaining (about 7 tablespoons) gets brushed on top of the baked cookies.We're working on rewording the instructions but hopefully this eliminates some confusion in the meantime.Thanks for all your feedback!"
"I remember making this recipe years ago from an old issue. I love the tart, lemony taste. I think the key is to use a good brand of concentrate, since the flavor really stands out."
"The cookies were flat. Nothing like the picture. I followed the recipe exactly."
"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."
"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!"
"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."
"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."
"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."
"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!"
"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?"
"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?"
"These cookies are really lemony and they just melt in your mouth. I love them!"
"Mine were flat too. I think my butter got too soft. I'm wondering if it would be better to refrigerate the dough for a while first."
"I have a question - "add to the creamed mixture alternately with 1/3 C lemonade" - does this mean about 1/2 flour and 1/3 c lemonade then 1/2 flour and another 1/3 C lemonade ?"
"I substituted limeade and they were awesome although they did not look like the picture, they were flat."
"I think it needs more lemon. Also, my batch made 8 dozen cookies. I sprinkled mine with powdered sugar since it wasn't specified."
"My son and I just made these and they are wonderful! Easy to make, they are delicious! I'm sure they will be a huge hit at my parties and at work potlucks."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.