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

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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
Featured In: Lemonade Desserts
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


  • 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

Nutritional Facts

2 each: 117 calories, 5g fat (3g saturated fat), 25mg cholesterol, 90mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.


  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

Sweet White Wine

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

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0mickie0 User ID: 7286207 249702
Reviewed Jun. 22, 2016

"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"."

Jenna092 User ID: 7825623 248081
Reviewed May. 10, 2016

"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."

cbenne12 User ID: 7424916 234213
Reviewed Oct. 8, 2015

"Very nice cookies. Not really a whole lot of flavor to them, though."

Sue Zappa User ID: 1094741 230004
Reviewed Jul. 22, 2015

"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!"

[email protected] User ID: 2761688 229353
Reviewed Jul. 10, 2015

"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!"

lauripobanz User ID: 33298 229299
Reviewed Jul. 10, 2015

"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."

delowenstein User ID: 3766053 200627
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"

cookiecorner User ID: 4229514 10982
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."

Akacam User ID: 7336046 10981
Reviewed May. 20, 2014


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
Additional SUGAR
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"

aicenhour User ID: 4627743 10977
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!"

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