Frosted Lemonade Cookies Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
12 minutes
Servings:
48 Cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup thawed frozen lemonade concentrate
  • ⅔ cup butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons thawed frozen lemonade concentrate
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
Directions
  1. Preheat the oven to 350 F.
  2. To start the batter, in a mixing bowl, use an electric mixer to cream together the butter and sugar by beating on medium and gradually increasing to medium-high, for 2 to 3 minutes until fluffy. Scrape the sides with a spatula when necessary.
  3. Add the eggs and beat for another minute until combined.
  4. Add the flour, baking soda, salt, and lemonade concentrate and beat briefly until just combined. Chill the dough for 1 hour.
  5. On a cookie sheet lined with parchment paper, place as many scoops of about 1 ½ tablespoons of dough as you can, spaced 2 inches apart. Work in batches if needed.
  6. Bake for 12 to 14 minutes until the cookies turn a very pale golden color.
  7. Remove the baking sheet from the oven and let it cool for 2 to 3 minutes before transferring the cookies to a wire rack to cool completely. Continue to bake remaining cookies if working in batches.
  8. As the cookies cool, start on the frosting. In a medium-sized bowl, use an electric mixer to beat the butter and powdered sugar until evenly combined.
  9. Add the lemonade concentrate and vanilla extract and beat until the frosting is thick and creamy.
  10. Once the cookies are cool, spread the frosting on top with a knife or use a piping bag to pipe the frosting.
  11. Sprinkle the lemon zest over the cookies to decorate.
  12. Serve and enjoy. Store leftover cookies in an airtight container for 3 to 4 days on the countertop or in the refrigerator for up to a week.