Summer is in full swing and there is nothing that screams summer fun for kids like an old-fashioned lemonade and cookie stand. This is not only wholesome fun but it’s a great activity to engage the kids for hours.
We like to have two varieties of each, see some of our favorites are below. I love this type of activity because it gets the whole family involved and working together. Keep it homemade and fun and enjoy how proud the kids will be when they are complimented on their delicious treats!
- 10 lemons, plus more for garnishing if desired
- Zest from 2 -3 of the lemons
- 1½ cups sugar
- 6 cups water, divided
Wash lemons thoroughly. Roll lemons firmly on a hard surface until they become soft. This will make them easier to juice. Juice the lemons into a bowl. Strain the lemons (to remove pits and any pulp) into a large pitcher. Set aside.
In a pot over low heat, add sugar, lemon zest and 2 cups of water, stirring to melt the sugar. Simmer lightly for about 5 minutes and mix until sugar has dissolved and the mixture has a light yellow color. Do not boil. Remove from heat. Strain the sugar mixture into the large pitcher.
Add in 4 cups of cold water. Taste it to make sure it’s not too sweet, if so add more water. Fill chilled glasses with ice and pour in the lemonade!
Add lemon slices as a garnish but do not leave them sitting in the lemonade, the white pith will give the lemonade a sour taste if it flavors it for too long.
Make lemonade ice cubes with homemade or store-bought lemonade. This will keep it from getting diluted from the ice cubes.
Pink Lemonade Slushy
Makes 1 1/2 quarts
- 1 cup freshly squeezed lemon juice (5 to 6 lemons)
- 1/2 to 3/4 cup superfine sugar, to taste
- 1 cup crushed ice
- 4 cups water
- 2 teaspoons grenadine
Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until smooth. Serve in a chilled cup.
Chocolate Chunk Cookies with a Touch of Sea Salt
Makes 24 cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted margarine, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
- Flaky sea salt
Preheat oven to 375°.
Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
Using an electric mixer on medium speed, beat margarine, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
White Chocolate Macadamia Nut Cookies
Makes 24 cookies
- ½ cup margarine
- ½ cup shortening
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup coarsely chopped macadamia nuts
Preheat the oven to 350 degrees. In a large stand mixer, cream together margarine, shortening and sugars until fluffy. Beat in egg and vanilla. On low speed, add flour and baking soda; then white chocolate chips and nuts (if using). Drop by the tablespoonful onto lightly greased cookie sheets. Bake for 8 to 10 minutes. Let sit on cookie sheets 1 minute before removing to wire rack to finish cooling. Makes about 2-1/2 dozen cookies.
Oatmeal Chocolate Chip Cookies
Makes 36 cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups rolled (old-fashioned) oats
- 1/2 cup coarsely chopped pecans
- 8 tablespoons (1 stick) unsalted margarine or butter, at room temperature
- 1/2 cup lightly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.