lightly lemony sugar cookies

warm summer days beg for refreshing tall glasses of iced tea. a perfect accompaniment to that cool drink are these light and tasty cookies. the hint of lemon comes from the frozen lemonade in the batter, and these cookies are truly ‘light as feathers’, so you can munch on one or two and not feel heavy or full. they are quick and easy to make and bake, and the recipe can easily be halved so you don’t need to have your oven on all day! Since they only bake for 8-9 minutes, you can whip up a batch or two in less than one half hour! let me know what you think!

lightly lemony sugar cookies
3 cups all-purpose flour
1 cup baker’s sugar
1 teaspoon baking soda
1 cup unsalted butter, softened to room temperature
2 large eggs
1 can frozen lemonade, thawed (6-8 oz. can)
colored sugar for decorating

1. preheat oven to 400 degrees. line baking sheets with parchment paper.
2. sift flour, sugar and baking soda into a large bowl. set aside.
3. cream the butter in you mixer bowl. once the butter is light and fluffy, add eggs, one at a time, mixing well until incorporated.
4. in three separate steps, add the thawed lemonade, and 1/3 of the dry ingredients mixture, blending well after each addition, until all lemonade and dry ingredients have been added to your batter. (note: it will be a soft batter.)
5. using your #40 scoop, drop approximately 2 slight teaspoonfuls onto your prepared baking sheet. sprinkle a generous amount of colored sugar onto the top of each cookie drop (i use yellow or pale green sugar for these cookies.)
6. bake for 8-9 minutes until cookies are set and starting to brown slightly.
7. remove from oven, and with spatula, remove immediately to wire rack to cool completely.
yield: approximately 45 cookies.

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