In my mind, lemonade and summertime are synonymous! Hot, dry days are quenched by an icy cold glass of tart and sweet lemonade. Can’t you just feel the pucker in your mouth as you sip? Now imagine that flavor and satisfaction baked into a cookie!
I’ve been making these Lemonade Cookies for quite a few years and I only ever make them in the summertime! These are soft and perfect with an ice cold glass of milk! The sprinkling of sugar on the top gives a nice little crunch to the very soft cookie. The only problem is eating just one or two! They melt in your mouth and leave a nice little tart flavor from the lemonade concentrate that’s both mixed into the batter and brushed over the tops.
These bake up quickly, so they won’t really even heat up your already hot kitchen.
1 cup butter or margarine, softened
1 cup sugar
3 cups flour
1 tsp baking soda
1 can (6 oz) frozen lemonade concentrate, thawed, divided
Additional sugar (I use the coarse sugar for the tops)
In a mixing bowl, cream butter and sugar; add eggs. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup of lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 40 degrees 6-8 minutes or ’til lightly golden.
Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with sugar. Cool.
Yield: 6 dozen
I love giving food for gifts – hostess gifts, thank you’s, welcome home from vacation, or I’m thinking about you gifts. These cookies are perfect for a sweet present! Pile them into clear cellophane bags, a wide mouth jar for a lovely presentation. Be sure to let them cool well before stacking – or even place a small square of waxed paper between the cookies so they will separate easily.
I hope you’ll add this cookie to your recipe box for this summer. You won’t be sorry you took the thirty minutes to bake these up!
Who else is a lemonade lover?
With love from my country kitchen,