Summer calls for lemonade. And don't get me wrong, I love making and enjoying a tall glass of it. However, I also like incorporating the flavor of lemonade into sweet treats to be enjoyed alongside that refreshing beverage. Whether it's a slice of lemonade-inspired pie or a tangy cookie to be popped in your mouth on a lazy afternoon, it's just a great flavor for sweets.
One thing you might notice about these cookies is that the recipe doesn't call for any eggs. As a result, they have become my go-to cookies for weeks in which I think I might run out of eggs or have my eggs dedicated to some other project. They might together quickly and easily and store quite well. What more could you ask for in a simple summer cookie?
The most recent batch I put together found their way into a storage bag and took a trip to be gifted to my brother and his family. Unlike most summers, we won't get a chance to see each other, so I wanted to send one of the sweetest parts of our summer tradition with them. I hope they'll be enjoyed there just as much as they are enjoyed here. I also hope you'll try making them as well and join in the tasty summer fun!
Lemonade Drops
- 1 stick butter (½ cup), at room temperature
- 3 ounces low fat plain cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- Zest + 2-3 T. juice from 1 lemon
- 1 cup all-purpose flour
- ½ teaspoon salt
Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the lemon zest and vanilla, and mix to combine. Slowly add the flour and salt until just incorporated, then give the bowl a good scrape and the mixture a quick stir to make sure everything is mixed in. Add the lemon juice and stir. Use enough juice to keep the dough from crumbling when formed into cookies.
Drop the dough into rounded tablespoons (I used a small cookie scoop) about 1 ½ inches apart on baking sheets lined with parchment or silicone baking mats. Bake for 13-15 minutes, until the edges turn a nice golden brown. Cool the cookies for 2 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Store in an air-tight container for up to a week or freeze for longer storage.
- Yields: 3 dozen (1 - 1.5") cookies
- Preparation Time: 40 minutes