Lemonade Cookies

24 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 25 minutes

Lemonade Cookies are perfectly buttery, sweet, and slightly citrusy. Ready in under 20 minutes and all topped with a quick, easy icing.

Lemonade is the perfect summer treat, and now you can enjoy this Cookie Recipe inspired by the drink. If you’re a lemon fan, be sure to also try Iced Lemon Muffins and Lemon Shortbread Bars.

Sabrina’s Lemonade Cookies Recipe

This refreshing lemon cookie recipe makes the perfect summer cookie. They’re sweet and soft with a burst of lemon flavor that you’re sure to love. Serve them at your next picnic or summer party for a crowd-pleasing dessert.

You may have already tried this classic Lemon Cookies recipe, but these cookies are quite different. Although both pack a powerful lemon punch, these Lemonade Cookies are made with actual lemonade concentrate in the cookie dough. The concentrate gives them the same sweet and tart lemonade flavor that you’d usually get from the drink. They’re also topped off with delicious and simple lemon icing.


  • Unsalted Butter: Make sure you leave the butter out at room temperature long enough for it to soften before starting the recipe. That way, you can easily cream the butter with sugar.
  • Sugar: To make these cookies taste like lemonade, you have to balance the sweet and tangy flavors carefully. Use 1 cup granulated sugar for enough sweetness.
  • Lemon Ingredients: 2 tablespoons of fresh lemon juice and ⅓ cup lemonade concentrate gives the cookies their robust lemon flavor. The lemonade concentrate adds a combination of lemon and sweet flavors and sets these Lemonade Cookies apart from regular lemon cookies.
  • Icing: To make the icing, all you need is powdered sugar, water, and lemon juice. You can add more water or powdered sugar until you get the consistency you want and easily adjust the amount of lemon juice according to your taste.

Kitchen Tools & Equipment

  • Baking Sheets: Use 2 baking sheets or cookie sheets, that way you can bake more cookies at one time.
  • Parchment Paper: Lining your baking sheets with parchment paper helps your cookies bake evenly and keeps them from sticking to the cookie sheet.
  • Electric Mixer: Whether you use a stand mixer, or handheld electric mixer, these tools will make easy work of combining your dough. You can also mix the dough by hand with a whisk if you don’t have an electric mixer.
  • Cookie Scoop: Using a cookie scoop allows you to have cookies that will all end up the same size. If you don’t have a cookie scoop, you can use a tablespoon scoop to achieve balls of cookie dough that contain 2 tablespoons of dough each.
  • Mixing Bowl and Whisk: A medium bowl is a good choice to quickly whisk together your icing ingredients.  It just needs to be large enough to hold 2 cups of powdered sugar with room left to stir. 

How to Make Lemonade Cookies

Time needed: 25 minutes.

  1. Prep Time

    Pre-heat oven to 375 degrees. Then line each cookie sheet with parchment paper.

  2. Lemon Cookie Dough

    Add unsalted butter and granulated sugar to your electric mixer. Set the mixer to medium speed, then raise it to high to cream butter mixture until fluffy. This should only take 2-3 minutes. Add in one egg at a time. Blend in eggs before adding the next one. Sift the all-purpose flour and baking soda, then add them to the stand mixer at its lowest speed in 1 cup increments. Mix on slow speed until there are just streaks of flour. Then add the lemonade concentrate and lemon juice. Mix lemon ingredients until just combined.

  3. Shape Cookies

    Use a 2 tablespoon cookie scoop to shape into balls. After you roll the dough into balls, place the dough balls on a parchment-covered baking sheet with about 2 inches between each one.Unbaked Lemonade Cookie dough on baking sheet

  4. Baking Time

    Place the baking sheet in the preheated oven to bake for 10-12 minutes. Let the lemon cookies cool for 5 minutes before moving them to a wire rack. Then let them cool completely before adding the icing.Lemonade Cookie dough on baking sheet

  5. Icing

    Add 2 cups powdered sugar, 1 tablespoon water, and 1 tablespoon lemon juice to a mixing bowl. Whisk the icing ingredients together until blended. Drizzle the icing over the cooled cookies to lightly coat them. Then sprinkle coarse sanding sugar over the top to finish the Lemonade Cookies.Lemonade Cookies iced on a cookie sheet

“Can Lemonade Cookies be made ahead?”

These Lemonade Cookies are wonderful to make ahead. You can make the dough and refrigerate it to make fresh the day you’d like to serve the cookies. You can bake the cookies and they will keep well at room temperature for over a week so you could serve these cookies to friends on the weekend, then eat them throughout the week with your family. You’ll find more details about storing and freezing Lemonade Cookies later on in this post.

Nutritional Facts

Nutrition Facts
Lemonade Cookies
Amount Per Serving
Calories 212 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 53mg2%
Potassium 29mg1%
Carbohydrates 33g11%
Fiber 0.4g2%
Sugar 21g23%
Protein 2g4%
Vitamin A 256IU5%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Tips & Tricks

Enjoy the perfect, sweet, slightly tart cookies made easy by following these tips.

  1. Icing Made Easy
    • To easily drizzle icing on your Lemonade Cookies, pour the icing into a gallon or quart size ziplock bag. Place the bag into a wide mouth cup with the ziplock edges folded around the rim to make the job easy. Then when ready to use it, remove the bag and cut a very small hole in one corner of the bag and drizzle pretty lines straight from the bag.
  2. Avoid Over-mixing Dough
    • Over-mixing can lead to dense baked goods. Mix just until the ingredients are combined for the best results.

What to Pair With Lemonade Cookies

Lemonade Cookies create a delicious finish to any meal, and will bring smiles to your loved ones when packed in their lunchboxes. The lemony cookies makes a light, refreshing dessert to a heavy dinner like Creamy Salmon Pasta or Baked Ziti. They offer a great summery finish to your favorite barbecue staples like BBQ Beef Brisket or BBQ Chicken

How to Store

  • Serve: Give the icing a few minutes to harden on the Lemonade Cookies before you serve them.
  • Store: To keep the cookies fresh, put them in a ziplock bag or another airtight container to store at room temperature for 2-3 weeks.
  • Freeze: If you want to freeze this lemon cookies recipe, put them in a freezer-safe container with parchment paper between the cookie layers so that they don’t freeze together. They can stay good frozen for up to 8 months.

Ideas to Serve Lemonade Cookies

Lemonade Cookies are great as a dessert or a sweet snack, however they would also make an excellent gift for any lemon lover. Bring them with you to a potluck or neighborhood barbecue. Wrap them up in a box and a bow to give to friends as a gift or to say thank you. Make a summer cookie tray starring these Lemonade Cookies alongside S’mores Cookies, Strawberry Bars, and Coconut Cookies for a wonderful blend of summer flavors.

Frequently Asked Questions

Can I freeze the cookie dough?

You can freeze the cookie dough before baking the delicious Lemonade Cookies. Follow the recipe as usual, roll the dough into balls, and place them on a parchment-lined baking sheet. Then lay the sheet flat in the freezer for about an hour. Once the dough balls are completely frozen, transfer them to a freezer bag to keep in the freezer. Just place dough balls back on a cookie sheet when you’re ready to bake. They’ll need a few extra minutes in the oven so that they can thaw and bake.

Can I double this recipe? 

Yes! It’s really easy to double up this cookie recipe just by doubling the ingredients. This is an excellent idea if you’re serving a party, making gift boxes, or want to freeze one batch for later.

Recipe Card

Lemonade Cookies

Lemonade Cookies are perfectly buttery, sweet, and slightly citrusy ready in under 20 minutes, and all topped with an easy icing.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Cookies
Cuisine American
Author Sabrina Snyder


Lemonade Cookies:

  • 1 cup unsalted butter , softened
  • 1 cup sugar
  • 2 large eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/3 cup lemonade concentrate , thawed
  • 2 tablespoons lemon juice , fresh


  • 2 cups powdered sugar
  • 1 tablespoon water
  • 1 tablespoon lemon juice , fresh
  • 2 tablespoons coarse sanding sugar


Lemonade Cookies:

  • Preheat oven to 375 degrees and line baking sheets with parchment paper.
  • To your stand mixer add the butter and sugar on medium speed then raise to high speed and cream for 2-3 minutes until light and fluffy.
  • Add in the eggs one at a time until well mixed.
  • Sift the flour and baking soda then add it into the stand mixer on the lowest speed setting in 1 cup increments.
  • Add in the lemonade concentrate and lemon juice until just mixed in.
  • Using a 2 tablespoon cookie scoop, scoop the cookie dough onto your baking sheet 2 inches apart.
  • Bake for 10-12 minutes.
  • Let cool for 5 minutes before removing from cookie sheets.
  • Let cool completely before icing.


  • Whisk together the powdered sugar, water, and lemon juice.
  • Drizzle over the cooled cookies and sprinkle with coarse sanding sugar.


Calories: 212kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 53mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Keyword: Lemonade Cookies

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  • Lemon Cream Cheese Frosting: If you want a heavier frosting to top off the cookies, you can replace the simple lemon glaze with lemon cream cheese frosting. Follow a regular Cream Cheese Frosting Recipe, then add a tablespoon of lemon juice and a teaspoon of lemon zest. You can also sprinkle grated lemon zest on top of the Lemonade Cookies.
  • Strawberry Lemonade Cookies: If you love a glass of strawberry lemonade, why not try making pink lemonade cookies? To make Strawberry Lemonade Cookies, you can follow basically the same recipe, but add strawberry extract to the dough and icing according to taste. To give the pink lemonade cookies the right color, you can also add food coloring.
  • Decorating: To decorate the cookies, you can add lemon zest or thin lemon slices over the top right before serving. You could also add sprinkles or colored sugar. For brighter cookies, add optional food coloring to the icing or cookies. Use yellow food coloring for regular Lemonade Cookies and pink for Strawberry Lemonade Cookies.
Lemonade Cookies Pinterest image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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