Lemonade Cookies
The weather here in Florida took a turn for the better the past couple days. Well, not so much today because it is getting ready to rain, but hey at least my garden will get watered! There is always a positive side to things. I can’t wait for the days of playing in the sprinkler, running around in the yard with water guns, and cold lemonade!
That is what inspired these Lemonade cookies! My family loves lemonade! We make our own lemonade syrup that is amazing for a fresh glass of the cold stuff. I know some of my readers live where the weather hasn’t begun to warm up yet. So, to give you a taste of things to come you should whip up a batch of these Lemonade Cookies! You will be so glad you did!
Preheat oven to 350 degrees. In a small bowl combine all the dry ingredients. In the mixer beat butter and sugar until light and fluffy. (This will take a few minutes on high). Next, Beat in egg and vanilla until blended. Reduce speed to low and beat in flour mixture just until combined, scraping the bowl with a spatula.
Stir in the lemon zest and drop dough by heaping teaspoons, 2 inches apart on a parchment-lined cookie sheet.
Bake the lemonade cookies for 10 minutes or until just brown around the edges.
Mix all of the above together to form icing.
Put ½ of the frosting in one bowl with 2-3 drops of red food coloring to make pink frosting. The other half of the frosting goes in another bowl with 2-3 drops of yellow food coloring. Stir them until the color is well incorporated in the icing.
Spoon icing onto cookies as desired and allow to cool!
These lemonade cookies are like a Black and White, but even prettier! They look gorgeous starring back at you from your cookie jar, if they last that long.
Lemonade Cookies
Lemonade Cookies
Print Recipe
Ingredients
- 1 1/3 cups all purpose flour
- ¾ tsp. baking powder
- ¼ tsp. salt
- ½ cup butter or margarine 1 stick, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zestIcing
- 3 Cups powdered sugar
- 2 TBSP Lemon Juice
- 2 Tbsp Light Corn Syrup
- 2-3 Tbsp Water
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine all the dry ingredients.
- In the mixer beat butter and sugar until light and fluffy. (This will take a few minutes on high)
- Beat in egg and vanilla until blended.
- Reduce speed to low and beat in flour mixture just until combined, scraping the bowl with a spatula.;
- Stir in the lemon zest
- Drop dough by heaping teaspoons, 2 inches apart on a parchment-lined cookie sheet.
- Bake for 10 minutes or until just brown around the edges.Icing
- Mix all of the above together to form icing.
- Put ½ in one bowl with 2-3 drops of red food coloring to make pink icing. The other half of the icing goes in another bowl with 2-3 drops of yellow food coloring.
- Spoon icing onto cookies as desired and allow to cool!Gluten Free
- **If you would like to make these cookies gluten-free dairy free I recommend using butter flavored Crisco, and an All purpose GF baking mix instead of the flour. Don’t forget 1 tsp xanthan gum!
looks good but if you want to make ones that have real lemonade in them use this link they are recipe by Cat Cora and call for a 6 ounces of lemonade concentrate. They are so good.
I shared these on FBI and stumbled it for you!
You are awesome! Thanks! 🙂