SOFT LEMONADE COOKIES
I remember my mother making these cookies. They just go perfectly with warm days. They're so lovely and moist, you won't be able to stop eating them. -Margo A. Neuhauser, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition., Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 400° for 8 minutes. Remove to wire racks. Brush with 1/2 cup lemonade concentrate; sprinkle with sugar. Cool.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 90mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COUNTRY TIME LEMONADE COOKIES
Make and share this Country Time Lemonade Cookies recipe from Food.com.
Provided by aronsinvest
Categories Dessert
Time 20m
Yield 36 cookies, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream butter, sugar and lemonade mix.
- Add egg, vanilla, lemon extract, lemon zest and lemon juice and mix well.
- Add flour and baking soda and mix.
- Roll dough into teaspoons size balls place on cookie sheet.
- Bake for 10 to 12 minutes.
- You may roll dough balls in sugar before baking or when cooled if desired.
- They are also good with a glaze of powdered sugar and milk.
- Great either way.
LEMONADE COOKIES
These cookies are soft and delicious! I found this recipe in a cookbook titled "Treasured Recipes - The Ladies of Sacred Heart" (Houston, Texas). The original recipe said it makes 6 dozen, but I think it only makes 2-3 dozen.
Provided by Kim D.
Categories Drop Cookies
Time 28m
Yield 24-36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs.
- Combine flour and baking soda and add to creamed mixture.
- Mix well.
- Add 3/4 cup lemonade concentrate.
- Mix well.
- Drop by rounded teaspoonfuls into an ungreased cookie sheet.
- Bake for about 8 minutes, or until lightly brown around the edges.
- Do not over bake.
- Remove cookies from cookie sheet to cool on a wire rack.
- Brush each cookie with remaining lemonade concentrate and sprinkle with sugar crystals.
Nutrition Facts : Calories 196.1, Fat 8.3, SaturatedFat 5, Cholesterol 38, Sodium 113.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.6, Protein 2.3
LEMON COOKIES FROM SCRATCH
This is a fantastic lemon cookie recipe from scratch, making a batch of delicious, soft cookies with just a few lemons.
Provided by mushdg02
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
- Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
- Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
- Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 20.2 g, Cholesterol 30.8 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 105.6 mg, Sugar 11.6 g
LEMONADE COOKIES
Make and share this Lemonade Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 32m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
- Beat in egg, vanilla and lemon extract/zest.
- Mix flour and baking soda.
- In another bowl, add dry ingredients to wet til thoroughly combined.
- Form 1-inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl, place 2- inches apart on well greased cookie sheet.
- Bake 10-12 minutes until edges just begin to brown.
- Cool for 2 minutes on cookie sheet then remove to rack.
PINK LEMONADE COOKIES
For a fun dessert for a picnic or summertime party, try these gems, made easy with a Betty Crocker® sugar cookie mix. Try the variation below and enjoy it your way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
- Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 21 g, TransFat 1 g
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