I picked up a cookbook from the 1980s at an estate sale a couple of weeks ago, and the first recipe that caught my eye was these Lemonade Cookies. I’d never heard of cookies made with frozen lemonade concentrate before, and I couldn’t help but wonder what they would taste like. They sounded like the perfect recipe to kick off summer baking.
These cookies are soft, fluffy and almost cake-like. They have a light lemon flavor that’s noticeable without being overpowering.
They’re similar to a sugar cookie but much softer, with a delicate crumb and a refreshing citrus flavor. Brushing the tops with lemonade concentrate while they’re still warm gives them just a little extra zing, and the sprinkle of sugar adds a touch of sweetness and a little sparkle.
These were a hit at our house and they disappeared quickly. I always enjoy trying recipes from vintage cookbooks, and this one didn’t disappoint. If you’re looking for an old-fashioned recipe that’s a little different, I think you’ll enjoy these.
From our kitchen to yours — enjoy!
Ingredients
Instructions
– Preheat the oven to 375°F.
– In a large bowl, cream the butter and sugar until light and fluffy.
–Beat in the eggs, one at a time, mixing well after each addition.
–Stir together the flour, lemon zest, and baking soda. Gradually add the dry ingredients to the butter mixture.
– Stir in 1/2 c. of the thawed lemonade concentrate, reserving 1/4 c. for brushing the cookies after baking. (You’ll have a small amount left over.)
–Scoop or drop dough by rounded spoonfuls about 2 inches apart onto parchment-lined cookie sheets.
– Bake for 8 to 10 minutes, or until the edges are lightly browned.
–While the cookies are still warm, brush the tops with the reserved lemonade concentrate and immediately sprinkle with additional sugar.
