Best Lemonade Cookies Recipes

PINK LEMONADE COOKIES

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.

LEMONADE COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
• In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

COUNTRY TIME LEMONADE COOKIES

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.

SOFT LEMONADE COOKIES

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.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in 1/3 cup pink lemonade concentrate and egg. Beat in flour until dough comes together.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Combine confectioners' sugar, 2 tablespoons pink lemonade concentrate, and 2 tablespoons butter in a large bowl; beat with an electric mixer until icing is smooth. Beat in red food coloring.
• Spread icing over cooled cookies.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix together lemon cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
• In a separate large bowl, mix together strawberry cake mix, 2 eggs, 1/3 cup vegetable oil, and 1 teaspoon lemon juice.
• Cover bowls with plastic wrap and place in the fridge for 15-20 minutes to let the dough firm up.
• Remove bowls from fridge and roll 2 teaspoons of dough from the lemon cake mix bowl into a ball. Do the same with 2 teaspoons from the strawberry cake mix bowl. Carefully roll the balls together so that the cookie is half yellow and half pink.
• Place the dough on a baking sheet lined with parchment paper or a silicone liner. Repeat all the steps until the baking sheet is full.
• Bake cookies for 9-10 minutes (being careful not to overcook) and remove cookie sheets from oven. Let cookies stay on the pan for 2-3 minutes, then move to a cookie sheet to full cool.
• While cookies are cooling, place 1/2 cup powdered sugar in a bowl and gently "dip" the top of each cookie in the powdered sugar (tap cookie on the edge of the bowl if it gets too much powdered sugar on it).
• After cookies have cooled completely, mix 1 cup powdered sugar and 1 Tablespoon lemon juice in a bowl. Use a spoon to drizzle lemon glaze over each cookie (you can make the glaze thicker or thinner by adding more lemon juice or more powdered sugar).

PINK LEMONADE FROSTED COOKIES

Steps:

• Add milk to drink mix in large bowl; stir until mix is dissolved.
• Add cream cheese, butter and powdered sugar; beat with mixer until blended.
• Spread onto cookies.

PINK LEMONADE GOOEY BUTTER COOKIES

Steps:

• Put the butter into a large mixing bowl.
• Cream the butter until soft and creamy.
• Add the cream cheese and beat until mixture is smooth.
• Beat in the egg, lemon extract and lemon zest until combined.
• Add the cake mix and beat just until well mixed.
• If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it's easy to handle.
• Preheat the oven to 350°F.
• Place some granulated sugar and confectioners' sugar into separate bowls.
• Roll the dough into 1-inch to 1 1/4-inch balls.
• Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
• Immediately drop the sugared dough ball into the confectioners' sugar and roll it to coat heavily with the sugar.
• Rolling the dough balls in the granulated sugar first helps the confectioners' sugar coating not sink into the baked cookies.
• Place the dough balls 2″ apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake.
• Take the cookies out of the oven when they look a little underdone.
• Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
• Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.

PINK LEMONADE COOKIES

Steps:

• 1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• 2. In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• 3. 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.
• 4. 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.

PINK LEMONADE GOOEY BUTTER COOKIES

Steps:

• Put the butter into a large mixing bowl. Cream the butter until soft and creamy. Add the cream cheese and beat until mixture is smooth. Beat in the egg, lemon extract and lemon zest until combined. Add the cake mix and beat just until well mixed.
• If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it's easy to handle.
• Preheat the oven to 350 F.
• Place some granulated sugar and confectioners' sugar into separate bowls.
• Roll the dough into 1-inch to 1 1/4-inch balls.
• Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
• Immediately drop the sugared dough ball into the confectioners' sugar and roll it to coat heavily with the sugar. Rolling the dough balls in the granulated sugar first helps the confectioners' sugar coating not sink into the baked cookies.
• Place the dough balls 2″ apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake. Take the cookies out of the oven when they look a little underdone.
• Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
• Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.
• Adapted from a recipe I found years ago in a cookie club newsletter.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 35o degrees.
• In a large bowl, cream butter, sugar and lemonade mix until fluffy.
• Beat in egg, vanilla and lemon extract.
• In a separate bowl, mix flour and baking soda.
• Add dry ingredients to batter, beating until thoroughly combined.
• Form dough into 1-inch ball and roll in granulated sugar.
• Place balls 2-inch apart on well-greased cookie sheet.
• Bake for 10-12 minutes or until edges begin to brown.

SOFT SUMMER LEMONADE COOKIES

Steps:

• Heat oven to 400.
• In medium bowl,cream the butter and sugar;add in the eggs.
• Combine flour& 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 for 8 minutes.
• Remove from oven,and brush with the remaining lemonade over cookies.
• Sprinkle a pinch of sugar over cookies.
• Let cool and eat up!

LEMONADE COOKIES

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

Steps:

• Whisk together the flour and baking powder in a medium bowl. Combine the butter and granulated sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy and fluffy. Stop to scrape down the bowl. Add the lemonade concentrate; beat on low speed. The mixture will look like cottage cheese; that's okay. Stop to scrape down the bowl. Add the egg and a tiny dollop of gel food coloring or a few drops of liquid food coloring; beat on low speed until well incorporated. Add the flour mixture in three additions to form a sticky dough. If the color seems pale, knead in additional food gel coloring. Wrap the dough in plastic wrap; refrigerate for at least 1 hour and up to overnight. Preheat the oven to 350 degrees. Line three baking sheets with parchment paper. Lightly flour a work surface. Roll out half of the dough to a thickness of 1/4 inch. Use the 2 1/2-inch cookie cutter to cut out a total of 12 to 14 cookies, rerolling the dough scraps as needed. Arrange them on the baking sheets. Freeze each sheet of cutout cookies for 5 to 10 minutes. Repeat with the remaining dough. If desired, sprinkle some or all of the cookies with brown sugar after they have come out of the freezer. Bake one sheet at a time for 9 to 12 minutes or until they appear done at the center but have not browned on the edges. Cool on the sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.

STRAWBERRY LEMONADE COOKIES

Steps:

• In a bowl, combine the butter, cream cheese, sugar, lemonade mix, egg replacer, lemon extract, lemon zest, honey and food colouring and beat until well combined.
• Add the flours, salt and baking soda, mixing well.
• Add the lemon juice and mix until just combined.
• Drop ⅓ - ½ cupfuls of dough (I used an ice cream scoop), rolled into balls, onto a parchment lined baking sheet and flatten slightly.
• Cover with plastic wrap, and refrigerate for at least 3 hours.
• Heat oven to 350F and bake for about 13 minutes, or until edges have set and tops are just set. Cookies firm up as they cool.
• Cool on the baking sheet.

LEMONADE COOKIES RECIPE - (4.4/5)

Steps:

• Cookies: Heat oven to 400 degrees. Lightly grease a cookie sheet. In a large bowl, cream together butter and shorting and sugar. Blend in the eggs. In a medium bowl, shift together flour, baking soda and baking powder. Gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet. Bake 8 to 10 minutes in the preheated oven, until lightly brown. Frosting or topping: Beat together softened butter, powdered sugar, and prepared lemonade, until a spreading consistency is reached. If desired tint with food coloring. Topping alternate: Brush cookies lightly with lemonade and sprinkle with sugar.

FROZEN LEMONADE COOKIES

Steps:

• Grease cookie sheet pan. Preheat oven to 350° F (175° C).
• In large mixing bowl, beat butter and 1 cup sugar until creamed together. Add vanilla and eggs; incorporate well.
• Sift flour, salt, and baking soda together in separate bowl. Add dry ingredient mixture gradually into butter mixture.
• Add 1/2 cup (4 oz) lemonade concentrate to bowl; mix well. Refrigerate dough for 30 minutes.
• Drop 12 rounded teaspoons of chilled dough onto prepared cookie sheet.
• To make glaze: whisk remaining 1/4 cup (2 oz) lemonade concentrate with 2 tablespoons confectioner's sugar and (optional) lemon zest. Set aside.
• Bake in preheated oven 10-14 minutes. Cookies should be lightly browned, don't allow to scorch on bottom. Remove cookies to wire cooling rack.
• Brush glaze over cookies once cool.