Easy Lemonade Cookies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
drop cookies lemon

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 36 to 48 servings
Yield: 36 to 48 cookies
Nutrition Facts (per serving)
97 Calories
4g Fat
14g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 36 to 48
Amount per serving
Calories 97
% Daily Value*
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 18mg 6%
Sodium 60mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 1g
Vitamin C 4mg 21%
Calcium 5mg 0%
Iron 1mg 3%
Potassium 30mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Frozen lemonade concentrate is an easy way to make lemon cookies. This recipe makes about 3 to 4 dozen delicious lemonade cookies—you'll want to make a big batch to share. These delicious baked treats are made with lemonade concentrate, which gives these cookies a burst of lemon flavor.

The cookies are brushed with some reserved lemonade concentrate, but they may be iced as well. See the tips below the recipe for a simple lemon icing.

Ingredients

  • 1 cup butter

  • 1 cup granulated sugar

  • 2 large eggs

  • 3 cups all-purpose flour, sift before measuring

  • 1 teaspoon baking soda

  • 1 small (6-ounce) can frozen lemonade concentrate

  • 2 teaspoons lemon zest, optional

  • 1/2 cup granulated sugar, for sprinkling

Steps to Make It

  1. Pre-heat oven to 400 F.

  2. In a mixing bowl with an electric mixer, cream butter and sugar until light. Add eggs and beat until light and fluffy.

  3. Sift together the sifted flour and baking soda; add to the creamed mixture, alternating with 1/2 cup of the lemonade concentrate.

  4. Stir in grated lemon peel, if using.

  5. Drop dough by teaspoonfuls, 2 inches apart, onto ungreased baking sheets.

  6. Bake cookies at 400 F for 8 minutes or until lightly browned around edges.

  7. Remove the cookies to racks to cool completely. 

  8. Brush hot cookies with remaining lemonade concentrate and then sprinkle with some granulated sugar.

Expert Tip

If you prefer iced cookies, combine 2 cups of confectioners' sugar with 4 tablespoons of fresh lemon juice or lemonade concentrate and a few teaspoons of finely grated lemon zest. Ice the cookies while they are still slightly warm.

See Also: Lemon Butter Cookies, Lemon Cream Cheese Cookies