Summer is in full-swing! The bees are buzzing. Our tomato plants are bursting with ripe, juicy vegetables. It’s time for vacations, BBQ’s, beach parties and plenty of iced tea and lemonade!
This is actually a failed attempt at something soft and pillowy. Flat and crisp is just as good, right? Thank goodness mistakes can be delicious too! Especially in My Imperfect Kitchen!
Iced Lemonade Sugar Cookies
2/3 cup of frozen lemonade concentrate, thawed and divided
1 cup butter, softened
1 cup sugar
3 cups All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups powdered sugar
In a large bowl, cream butter and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift flour with baking soda, and add to the creamed mixture, along with 1/3 cup of the lemonade concentrate.
Set the rest of the concentrate aside to use later as a glaze!
Drop batter by rounded tablespoons on ungreased baking sheets. Make sure to put them about 2 inches apart, because they will spread a bit.
Bake for 8-10 minutes or until the edges are lightly browned. Don’t over cook them!
Take the cookies from the oven and let cool on a wire rack.
While the cookies are cooling, make the glaze! Mix two tablespoons of the remaining lemonade concentrate with the powdered sugar. If the glaze is too thick, continue to add concentrate until the glaze is a consistency that you like!
I love the glaze for these cookies! The lemonade concentrate makes it tart and the powdered sugar gives a nice contrast of sweet. I’ve used this same glaze over warm lemon bundt cake and it’s fantastic! You could also use it in a poke cake. It’s very versatile!