Spring Break is over – boo!! Back to work, baseball and normal life … no more sleeping in, fly by the seat of our pants trips to Menchies (our local fro-yo shop with a bazillion topping options), beach weekends or catching up on riveting reality TV BUT I did get in some baking – yay!!
These cookies are soft and fluffy, rolled in sugar and delightfully citrusy thanks to the frozen lemonade concentrate … and they are the perfect addition to the citrus baking series I’ve concocted Did you see the lemon cookie white chocolate truffles? Divine!
Okay, now how to make these beauties …
Soft Lemonade Sugar Cookies
adapted from the Soft Lemonade Cookie recipe in the Taste of Home cookie magazine
Makes about 3 dozen cookies
1 cup butter, softened
1 cup granulated sugar
3 cups all-purpose flour
1 teaspoon baking soda
2/3 cup frozen lemonade concentrate, thawed & divided
additional granulated sugar to roll the cookies in
1. Cream butter & sugar.
2. Add eggs one at a time, making sure to incorporate each egg thoroughly
3. In a separate bowl, combine flour and baking soda
4. Add 1/2 of dry mixture and alternate with 1/3 cup lemonade concentrate, mixing well after each addition.
The original recipe had these as drop cookies but mine came out UGLY. So, I chilled my dough for 1-2 hours and was able to roll it which I found made the cookies more uniform. So, roll about a tablespoon of dough in your palms into a ball (it will be a little sticky) and then roll it in sugar. Place cookies on an ungreased cookie sheet / baking stone. These spread out a bit while baking, so give ‘em a little room. Bake at 400* for 8-10 minutes. Remove from pan and cool on a wire rack.
Sweetly sugared and lightly lemon-y, these are sure to be a hit at your Spring brunch, Easter party or Sunday afternoon … they make me want to sit out at the street with a lemonade cookie stand
They taste even better the day or two after you make them, so if you have the patience, they just keep getting better and better!