DessertSnack

Lemonade Drops

Name: Lemonade Drops
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: american
Ingredients: 227 g unsalted butter softened; 2 cup granulated sugar; 2 pcs large egg; 2.75 cup all-purpose flour; 0.75 tsp baking soda; 0.5 tsp salt; 0.5 cup frozen lemonade concentrate thawed; 0.5 cup pecan chopped; 0.5 cup frozen lemonade concentrate thawed; 2 tbsp granulated sugar

These soft, cake-like cookies have a bright and tangy flavor from lemonade concentrate used in both the dough and as a simple glaze. Chopped pecans add a pleasant crunch to the tender crumb, making for a refreshing and satisfying treat.

An original recipe by Forkin

Total time: 55 min
Serves: 6
Difficulty: Medium
Per serving: 922 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cookie_dough

227 gunsalted butter, softened
2 cupgranulated sugar
2 pcslarge egg
2.75 cupall-purpose flour
0.75 tspbaking soda
0.5 tspsalt
0.5 cupfrozen lemonade concentrate, thawed
0.5 cuppecan, chopped

topping

0.5 cupfrozen lemonade concentrate, thawed
2 tbspgranulated sugar

Equipment

pastry brush · spatula · wire rack · baking sheet · mixing bowl · parchment paper · electric mixer

The method

Step by step

1
Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.
About 2 min
Cook’s note: Using parchment paper prevents sticking and makes cleanup much easier.
2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
About 1 min
3
In a separate large bowl, use an electric mixer to cream the softened butter and the dough's granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
About 3 min
Cook’s note: Scrape down the sides of the bowl periodically to ensure everything is evenly mixed.
4
Add the eggs one at a time, beating well after each addition until fully incorporated.
About 2 min
5
On low speed, add about half of the flour mixture and mix until just combined.
About 1 min
6
Mix in the dough's portion of thawed lemonade concentrate, then add the remaining flour mixture, mixing on low until a soft dough forms.
About 2 min
Cook’s note: Be careful not to overmix the dough, as this can make the cookies tough.
7
Gently fold in the chopped pecans with a spatula.
About 1 min
8
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
About 3 min
Cook’s note: A small cookie scoop can help make uniformly sized cookies.
9
Bake one sheet at a time for 12-15 minutes, or until the edges are lightly golden and the centers are set.
About 15 min
10
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.
About 2 min
11
While the cookies are still warm, use a pastry brush to lightly coat the tops with the topping's lemonade concentrate.
About 2 min
Cook’s note: Brushing while warm helps the cookie absorb the lemon flavor.
12
Immediately sprinkle the topping's granulated sugar over the glazed cookies.
About 1 min
13
Repeat the baking and glazing process with the remaining dough. Allow all cookies to cool completely on the wire rack.
About 10 min

Per serving

Nutrition

33%Score

Calories: 922.1kcal
Protein: 9g
Carbs: 135g
Fat: 40.5g
Fibre: 2.6g
Sugar: 90.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.

Reheating

Best enjoyed at room temperature.