Lemonade Cookies are made with frozen lemonade concentrate. Only 6 ingredients needed to make these simple lemon cookies!
I saw this recipe a couple of years ago and saved it to try because it seemed so interesting to put lemonade concentrate into the batter! I finally got around to trying these and they taste just like lemonade…in cookie form!
What are LEMONADE COOKIES?
Lemonade Cookies are exactly what they sound like. Cookies that taste just like lemonade. They are made with lemonade concentrate, butter, sugar, baking soda, eggs and flour. That’s it! These lemon cookies have an intense lemonade flavor and are extremely soft and chewy. Easy lemon cookie recipe that is refreshing and perfect for spring and summer!
INGREDIENTS IN LEMONADE COOKIES
Butter – You will need 1 cup butter (2 sticks) for this recipe. Make sure the butter is softened to room temperature before creaming with the sugar.
Sugar – A cup of sugar will add the perfect amount of sweetness to the cookies.
Baking soda – The baking soda acts as the leavening agent in these cookies to prevent them from becoming too dense. For best results, make sure that the baking soda isn’t old or expired.
Eggs – Two large eggs will bind all of the other ingredients together and help them to bake properly.
Frozen lemonade concentrate – You will need to thaw the frozen concentrate before adding to the cookies. Most of it will be added to the cookie dough, but some will be reserved to brush on the top of the cookies after they are baked.
Flour – All-purpose flour works best in these cookies.
How to make Lemonade Cookies
Cream the butter and sugar together in a large mixing bowl for at least 2-3 minutes.
Add the sugar and baking soda and beat for 1-2 more minutes.
Beat in the eggs and 1/2 cup of the thawed lemonade concentrate.
Mix the flour in just until well combined.
Drop dough (or use a cookie scoop) on a greased baking sheet. Bake at 375° for 7-8 minutes and then transfer to a wire rack 1-2 minutes after taking the cookies out of the oven.
Brush the hot cookies with a little bit of the remaining lemonade concentrate and then sprinkle with a little bit of sugar. Let cool completely and then enjoy!
LEMONADE COOKIES
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 tsp baking soda
- 2 eggs
- ¾ cup 6 oz frozen lemonade concentrate, thawed
- 3 cups all-purpose flour
Instructions
- Cream the butter and sugar together in a large mixing bowl for at least 2-3 minutes.
- Add the sugar and baking soda and beat for 1-2 more minutes.
- Beat in the eggs and 1/2 cup of the thawed lemonade concentrate.
- Mix the flour in just until well combined.
- Drop dough (or use a cookie scoop) on a greased baking sheet. Bake at 375° for 7-8 minutes and then transfer to a wire rack 1-2 minutes after taking the cookies out of the oven.
- Brush the hot cookies with a little bit of the remaining lemonade concentrate and then sprinkle with a little bit of sugar. Let cool completely and then enjoy!
Nutrition
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Can I make different flavors of lemonade cookies?
Absolutely! You can use pink lemonade concentrate or strawberry lemonade or raspberry lemonade – they are all delicious! Since the lemonade flavor in the cookies comes from frozen concentrate, you can use any kind of juice concentrate to make these cookies – fruit punch, orange juice, apple juice, etc.
How to make the best lemonade cookies
After trying out multiple cookie recipes over many years, I have picked up several important tips for making the absolute BEST Lemonade Cookies!
- Spend a little extra time when you mix the butter and sugar. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
WHY DO MY COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
More delicious lemon dessert recipes you’ll absolutely love!
- Easy Lemon Mousse
- Lemonade Bundt Cake
- Lemon Oatmeal Cookies
- Lemon Rice Krispie Treats
- Mini Lemon Drop Cupcakes
- Lemon Pudding Cookies
- Berry Lemon Bars
- Creamy Lemon Jello
- Lemon Cream Cheese Cookies
- Layered Lemon Chiffon Cake
- Lemon Butter Bars
- Lemon Cream Cheese Bars
- Iced Lemon Bundt Cake
- Lemon Curd Cookies
- Lemon Oatmeal No Bake Cookies
Lemonade Cookies are made with frozen lemonade concentrate. Only 6 ingredients needed to make these simple lemon cookies!
Gwen says
Nowhere does it say the temperature to bake these cookies.
Venus says
Bake at 400 in a preheated oven for 8 minutes. Do not over bake.
Bruce says
The recipe calls for beating butter and sugar — then adding the sugar. That, and not including the baking temperature made me wary of attempting this recipe. However, I did….
If you like a cake-y cookie, this is the one for you. I don’t. Mine did not crisp up; plus, brushing the lemonade on the tops after baking made them even more moist. However, without the added lemonade, the cookies were not very lemon-y.
I will not bake these again.
Jessica says
I’m sorry they didn’t turn out how you thought Bruce. Did you perhaps try cooking them a bit longer to make them crispier?
Ridley says
Super good! I made them and they’re my mom’s new favorite. Will definitely be making more! 🙂 Great recipe.
Terry says
Just wondering what size scoop you used to = 48 cookies, as they come in a variety of sizes – & all manufacturers are different, I.e. Oxo’s small is different than Wilton’s, etc.
Thanks so much, from a cool, 35°F Alberta, Canada 🇨🇦 morning!
Nellie says
I used a 1 tablespoon scoop for these cookies. You can definitely make them bigger, but you make need to add a minute or two to the cooking time.