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Lemonade Cookies

A summertime favorite baked into a cookie! The lemon glaze adds so much flavor with both lemon juice and zest.

Lemonade Cookies
DIRECTIONS

For Cookie
In a large mixer bowl, beat butter on MEDIUM until creamy.

Gradually add flour, cornstarch, confectioners’ sugar, lemon juice and zest on LOW speed until blended. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. Shape tablespoonfuls of dough into balls.

Press with fingers to flatten slightly.

Bake 10 to 12 minutes or until cookies are set. Cool 2 minutes on wire rack; remove from cookie sheet to cool completely.

For Glaze
In a large bowl, add zest, lemon juice and confectioners’ sugar. Stir with wire whisk until well blended.

Drizzle glaze over cool cookies.

Serves: 24 (1 cookie each)
NUTRITION:

Calories: 100; Fat: 3.5g; Vitamin A: 4%; Vitamin C: 2%; Iron: 2%; Carbs: 12g

*Nutrition information based on whole fruits.
Lemonade Cookies

A summertime favorite baked into a cookie! The lemon glaze adds so much flavor with both lemon juice and zest.

INGREDIENTS

Cookie
¾ cup butter, softened
1¼ cups all-purpose flour
⅔ cup cornstarch
⅔ cup confectioners’ sugar
¼ cup fresh-squeezed lemon juice
1 Tablespoon lemon zest

Glaze
Zest and juice of 1 lemon
1¼ cups confectioners’ sugar

RECOMMENDED PRODUCTS

Professional Citrus Juicer

Lemonade Cookies



Lemonade Cookies

A summertime favorite baked into a cookie! The lemon glaze adds so much flavor with both lemon juice and zest.

dNUTRITION
Calories: 100; Fat: 3.5g; Vitamin A: 4%; Vitamin C: 2%; Iron: 2%; Carbs: 12g *Nutrition information based on whole fruits.

DIRECTIONS

For Cookie
In a large mixer bowl, beat butter on MEDIUM until creamy.

Gradually add flour, cornstarch, confectioners’ sugar, lemon juice and zest on LOW speed until blended. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F. Shape tablespoonfuls of dough into balls.

Press with fingers to flatten slightly.

Bake 10 to 12 minutes or until cookies are set. Cool 2 minutes on wire rack; remove from cookie sheet to cool completely.

For Glaze
In a large bowl, add zest, lemon juice and confectioners’ sugar. Stir with wire whisk until well blended.

Drizzle glaze over cool cookies.

Serves: 24 (1 cookie each)

INGREDIENTS

Cookie
¾ cup butter, softened
1¼ cups all-purpose flour
⅔ cup cornstarch
⅔ cup confectioners’ sugar
¼ cup fresh-squeezed lemon juice
1 Tablespoon lemon zest

Glaze
Zest and juice of 1 lemon
1¼ cups confectioners’ sugar



Cook's Note