Lemonade concentrate makes these simple cookies a tart treat!

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
36
Yield:
3 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.

    Advertisement
  • In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.

  • Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

Nutrition Facts

122 calories; protein 1.5g 3% DV; carbohydrates 17.1g 6% DV; fat 5.5g 9% DV; cholesterol 23.9mg 8% DV; sodium 75.6mg 3% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2007
Ok, this isn't five stars unless you make a few changes. Once you do though this is a WINNER. First, use HALF of a 12oz can of lemonade concentrate (not pink) in the batter, plus the extra flour mentioned below and lowering to 350. The bottoms will brown but the tops never get really brown. It is a soft cakey cookie when done. I then iced them with a butter/confectioners sugar/milk icing that I added the other half of the lemonade concentrate to. I also added a touch of red to make the icing pink. I'd seen these cookies done this way and then called pink lemonade cookies at an awesome bakery. I made the icing kind of thick... Mine tasted identical...everyone loved them and there eyes rolled back as they chewed. I also added a tiny dust of red sugar sprinkles just to make them pretty. Try it, you wont be disappointed. Read More
(71)

Most helpful critical review

Rating: 1 stars
11/06/2007
These were really not good. I followed the recipe to the letter but we really didn't like them. Even my kids wouldn't eat them and they will usually eat anything with sugar in it. The cookies themselves had no flavor and the tecture was kind of mealy and dry. The lemonade and sugar topping was so bright and tart as to make you pull away at first bite. I love lemon but this was unpleasant and chemically. Thanks for the recipe but I think I'll pass on this one. Read More
(6)
36 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
02/05/2007
Ok, this isn't five stars unless you make a few changes. Once you do though this is a WINNER. First, use HALF of a 12oz can of lemonade concentrate (not pink) in the batter, plus the extra flour mentioned below and lowering to 350. The bottoms will brown but the tops never get really brown. It is a soft cakey cookie when done. I then iced them with a butter/confectioners sugar/milk icing that I added the other half of the lemonade concentrate to. I also added a touch of red to make the icing pink. I'd seen these cookies done this way and then called pink lemonade cookies at an awesome bakery. I made the icing kind of thick... Mine tasted identical...everyone loved them and there eyes rolled back as they chewed. I also added a tiny dust of red sugar sprinkles just to make them pretty. Try it, you wont be disappointed. Read More
(71)
Rating: 5 stars
12/15/2007
I think I have finally perfected this recipe to my liking. Most complaints are the texture and lack of strong lemonade flavor. These are the changes I made and they made these exactly the cookie I was craving... hope it works for you as well. NEW AND IMPROVED LEMONADE ZINGER COOKIES 1 1/4 C Butter 1 C white sugar 3 1/2 C self-rising flour 1 can frozen lemonade concentrate 2 C powdered sugar lemon zest for garnish Cream 1 C butter and 1 C white sugar. Gradually beat in self-rising flour. Add 3/4 C concentrate. Drop rounded teaspoonfuls onto a parchment paper-lined cookie sheet and bake at 350 degrees for 13-15 minutes or until tops look dry and bottom edges are just barely beginning to brown. Let cool completely before removing from cookie sheet. For frosting beat 2 C powdered sugar 1/6 C of concentrate (I just filled my 1/3 C measure half full) and 1/4 C butter. Decorate as desired. Garnish with lemon zest. BEWARE these are potent but yummy. Took them to a cookie exchange and they got rave reviews because they were so different from the rest. Hope these changes work great for you! Read More
(39)
Rating: 5 stars
05/19/2003
This cookie is so good! They are so light and fluffy. I added 1/2 cup more flour and baked them at 350 instead of 400. I will be making these again and again! Read More
(19)
Advertisement
Rating: 4 stars
06/18/2003
This is a good recipe which I will make again. The dough was a little too wet to drop from teaspoons so I added almost another 1/2 cup flour to the mixture. Thanks Kathleen. Read More
(9)
Rating: 5 stars
12/13/2010
These were a hit at my cookie exchange. I made a really thick icing with the little bit of leftover lemonade concentrate. Dyed it yellow and added a tiny teaspoon of milk. Spread it on the cookies and sprinkled coarse sugar crystals on top! Everyone loved them! Read More
(8)
Rating: 4 stars
04/23/2009
Great little cookies. I did add a couple of TBSP of lemon zest to give a brighter flavor to the cookie. Read More
(8)
Advertisement
Rating: 3 stars
04/16/2006
These cookies aren't bad at least in the flavor department. As far as texture well they were way to soft to eat like a cookie. They fell apart. If I'd have baked them any longer they would have burned so I'm not exactly sure why they turned out like that. I've stored the leftovers in an airtight container in the fridge so maybe that'll help them firm up a bit. I will try this recipe one more time though because they didn't taste bad. My issue was with the texture. I'm just wondering if maybe I did something wrong and that's why they turned out so soft and literally fell apart. Read More
(6)
Rating: 5 stars
02/04/2007
This is a soft cookie with the majority of the lemon flavor coming from the lemonade concentrate added to the top of the cookies after they are done baking. I inadvertently used a can of pink lemonade. It did not alter the color of the cookie; however it did add a nice hint of pink to the top of the cookie when added at the end with the sugar. I did not have a problem with burning. Nice cookie I will make again during summer. Read More
(6)
Rating: 1 stars
11/06/2007
These were really not good. I followed the recipe to the letter but we really didn't like them. Even my kids wouldn't eat them and they will usually eat anything with sugar in it. The cookies themselves had no flavor and the tecture was kind of mealy and dry. The lemonade and sugar topping was so bright and tart as to make you pull away at first bite. I love lemon but this was unpleasant and chemically. Thanks for the recipe but I think I'll pass on this one. Read More
(6)