Show Subscription Form




Soft Lemonade Cookies Recipe
Soft Lemonade Cookies Recipe photo by Taste of Home

Soft Lemonade Cookies Recipe

Publisher Photo
I remember my mother making these cookies. They just go perfectly with warm days. They're so lovely and moist, you won't be able to stop eating them. —Margo A. Neuhauser, Bakersfield, California
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/3 cup thawed lemonade concentrate
  • TOPPINGS:
  • 1/2 cup thawed lemonade concentrate
  • Additional sugar

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.

Directions

  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.
Originally published as Soft Lemonade Cookies in Taste of Home April/May 1996, p64

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Soft Lemonade Cookies

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (9)
3 Star
 (6)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 1, 2014

"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"

MY REVIEW
Reviewed Aug. 24, 2014

"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."

MY REVIEW
Reviewed May. 20, 2014

"Suggest:

TOTAL TIME: Prep: 10 min. Bake: 10 min./batch + cooling; MAKES: 36 servings
DOUGH:
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
2 EGGS
Opt: 1 teaspoon LEMON EXTRACT
TOPPING:
1/2 cup thawed LEMONADE CONCENTRATE
Additional SUGAR
DOUGH:
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"

MY REVIEW
Reviewed Jan. 31, 2014

"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!"

MY REVIEW
Reviewed Sep. 27, 2013

"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!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT