- 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.
Reviews forSoft 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"