Betty Gaines’ Lemonade Cookies
📜 Collection: UK2 | ✍️ Attribution: Betty Gaines | 📂 Category: Desserts A bright and tangy classic 1965 recipe for soft, cake-like lemonade cookies. This treat features a double dose of citrus flavor using frozen lemonade concentrate in both the batter and the glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 8-10 mins | None | 4 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- hand mixer or stand mixer
- sifter
- ungreased cookie sheet
- pastry brush
- cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Butter or Oleo | softened |
| 1 Cup | Sugar | granulated |
| 2 | Eggs | large |
| 3 Cups | Flour | sifted |
| 1 tsp. | Baking Soda | none |
| 1 (6 oz) can | Lemonade Concentrate | thawed and divided |
For Glaze & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Remainder | Lemonade Concentrate | reserved from can |
| To taste | Sugar | for sprinkling |
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 400°F.
- In a large bowl, cream together the 1 cup butter or oleo and 1 cup sugar until light and fluffy.
- Beat in the 2 eggs until well combined.
- In a separate bowl, sift together the 3 cups flour and 1 tsp. baking soda.
- On low speed, add the dry ingredients to the creamed mixture alternately with 1/2 cup lemonade concentrate, beginning and ending with the dry ingredients.
Step 2: Bake and Glaze
- Drop by rounded teaspoonfuls about 2 inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes, until the edges are lightly browned and the centers are set.
- As soon as the cookies come out of the oven, immediately brush the hot cookies with the remainder of the lemonade concentrate and sprinkle with sugar.
- Remove the cookies to a cooling rack to cool completely.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
