Lemonade Cookies

Lemonade Cookies

Kathleen Dickerson 0

"Lemonade concentrate makes these simple cookies a tart treat!"

Ingredients 40 m {{adjustedServings}} servings 122 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  2. 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.
  3. Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.
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Reviews 27

  1. 34 Ratings


Ok, this isn't five stars unless you make a few changes. Once you do though this is a WINNER. First, use HALF of a 12oz can of lemonade concentrate (not pink) in the batter, plus the extra flour mentioned below and lowering to 350. The bottoms will brown but the tops never get really brown. It is a soft cakey cookie when done. I then iced them with a butter/confectioners sugar/milk icing that I added the other half of the lemonade concentrate to. I also added a touch of red to make the icing pink. I'd seen these cookies done this way and then called pink lemonade cookies at an awesome bakery. I made the icing kind of thick... Mine tasted identical...everyone loved them and there eyes rolled back as they chewed. I also added a tiny dust of red sugar sprinkles just to make them pretty. Try it, you wont be disappointed.

Aly D

I think I have finally perfected this recipe to my liking. Most complaints are the texture and lack of strong lemonade flavor. These are the changes I made and they made these exactly the cookie I was craving... hope it works for you as well. NEW AND IMPROVED LEMONADE ZINGER COOKIES 1 1/4 C Butter 1 C white sugar 3 1/2 C self-rising flour 1 can frozen lemonade concentrate 2 C powdered sugar lemon zest for garnish Cream 1 C butter and 1 C white sugar. Gradually beat in self-rising flour. Add 3/4 C concentrate. Drop rounded teaspoonfuls onto a parchment paper-lined cookie sheet and bake at 350 degrees for 13-15 minutes or until tops look dry and bottom edges are just barely beginning to brown. Let cool completely before removing from cookie sheet. For frosting, beat 2 C powdered sugar, 1/6 C of concentrate (I just filled my 1/3 C measure half full) and 1/4 C butter. Decorate as desired. Garnish with lemon zest. BEWARE, these are potent but yummy. Took them to a cookie exchange and they got rave reviews because they were so different from the rest. Hope these changes work great for you!


This cookie is so good! They are so light and fluffy. I added 1/2 cup more flour and baked them at 350 instead of 400. I will be making these again and again!