- 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
"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."