Lemonade Cookie Recipe
Lemonade Cookies are a sweet vintage treat made with frozen lemonade concentrate for bright lemon flavor. This recipe makes about four dozen small cookies—great for picnics, parties, and cookie trays.
For the classic finish, brush the cookies with a little extra concentrate while they’re hot, then sprinkle with sugar so it sticks.
Lemonade Cookie
Ingredients
- 1 cup butter or margarine
- 1 cup sugar
- 2 eggs
- 3 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 (6 oz) can frozen lemonade concentrate, thawed
Instructions
- Preheat oven to 400°F.
- Cream butter (or margarine) and sugar until light. Beat in the eggs until fluffy.
- Sift flour and baking soda. Add to the creamed mixture alternately with 3/4 cup of the lemonade concentrate; mix until combined. If dough is too thick, add 1–2 teaspoons water.
- Drop dough by teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
- Bake about 8 minutes, until lightly browned around the edges.
- Finish while hot: brush lightly with remaining lemonade concentrate, sprinkle with sugar, and transfer to a rack to cool.
Total Cook Time - 8 minutes
Equipment - cookie sheet
Servings - 4 dozen
Lemonade Cookie FAQ
Can I use bottled lemon juice instead of lemonade concentrate?
Frozen lemonade concentrate works best because it’s stronger and sweeter. Bottled lemon juice won’t provide the same flavor.
Why brush the cookies with lemonade concentrate after baking?
Brushing adds a bright lemon finish and helps the sugar stick to the hot cookies.
Do I need to grease the cookie sheet?
No—this recipe is designed for an ungreased cookie sheet.
How should I store Lemonade Cookies?
Store airtight at room temperature for 3–4 days. Baked cookies can also be frozen.