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SUBMITTED BY: Cat Cora
1 (6-ounce) can frozen lemonade concentrate
1 cup unsalted butter
1 cup sugar plus extra to sprinkle over cookies
3 cups flour
1 teaspoon baking soda
Preheat the oven to 375°F.
Fill a bowl with warm water and plop in the unopened can of lemonade to thaw while you mix the cookie batter.
In a large bowl (or the bowl of a stand mixer), cream the butter and 1 cup of sugar. Add the eggs and beat after adding each egg. Continue beating until the mixture is light and creamy, and then set aside. In a separate bowl mix the flour and baking soda together with a whisk or a fork.
Pour ½ cup of the thawed lemonade into a measuring cup and set the rest of the lemonade aside. Add about one-third of the flour mixture to the butter and sugar. Stir and then add about one-third of the lemonade in the measuring cup. Alternate adding flour and lemonade, stirring after each addition, until the mixture shows no streaks of flour. If using a mixer, beat on low speed just until all ingredients are combined.
On an ungreased baking sheet, drop rounded teaspoon of the dough 2 inches apart. Bake the cookies, checking them after 8 minutes. Take them from the oven when the edges are just starting to brown. As soon as you remove cookies from the oven, use a pastry brush to brush them very lightly with a little of the remaining lemonade, and then lightly sprinkle sugar over the top of each cookie. Transfer cookies to a rack and allow them to cool completely.
Makes 4 dozen cookies.