Pink Lemonade Cookies Recipe

Introduction

These Pink Lemonade Cookies are a bright and tangy treat perfect for any season. With a soft lemon-flavored cookie base and a creamy pink lemonade frosting, they’re sure to refresh your dessert lineup.

Ingredients

• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 cup (1 stick) butter, softened (for frosting)
• 3 cups powdered sugar
• 2 tablespoons pink lemonade mix (powder)
• 2 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cookie tray with parchment paper.
2. Step 2: Cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, stirring until just combined.
3. Step 3: Add the all-purpose flour and baking soda to the mixture. Stir until a thick dough forms.
4. Step 4: Divide the dough into 14 equal balls, about 2 tablespoons each. Place them on your prepared baking sheet, spacing about 3 inches apart.
5. Step 5: Flour the bottom of a glass and gently flatten each dough ball until they are just over 1/4 inch thick.
6. Step 6: Bake the cookies for 9 minutes. Remove and transfer them to a wire rack to cool completely.
7. Step 7: To make the frosting, blend the softened butter in a large bowl until smooth. Add half of the powdered sugar, pink lemonade mix, and milk. Mix on low speed until combined.
8. Step 8: Add the remaining powdered sugar and continue mixing until the frosting is smooth. Spread evenly over cooled cookies and enjoy!

Tips & Variations

• For a stronger lemon flavor, increase the lemon zest to 2 tablespoons or add a teaspoon of lemon juice to the dough.
• Substitute pink lemonade mix with raspberry or strawberry drink mix for a different fruity twist.
• Chill the dough for 30 minutes before baking to help the cookies keep their shape better.
• Use a piping bag to frost the cookies for a more polished look.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for up to a week. Allow refrigerated cookies to come to room temperature before serving. They can also be frozen without frosting for up to 2 months; thaw and frost when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lemonade mix?

Yes, you can substitute the pink lemonade mix with other powdered drink mixes like lemon-lime or berry flavors to create unique variations of the frosting.

What if I don’t have lemon zest? Can I use lemon juice instead?

Lemon zest provides essential oils and aroma that lemon juice can’t fully replace. If you don’t have zest, use 1 teaspoon of lemon juice, but expect a slightly different texture and flavor.

Pink Lemonade Cookies Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

These Pink Lemonade Cookies are a delightful twist on a classic sugar cookie, infused with fresh lemon zest and topped with a creamy, tangy pink lemonade frosting. Perfectly soft and bursting with bright citrus flavor, they make a fun and colorful treat for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda

Frosting

• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 2 tablespoons pink lemonade mix (powder)
• 2 tablespoons milk

Instructions

1. Preheat Oven: Preheat your oven to 350°F and line a cookie tray with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, stirring just until combined to incorporate the flavors.
3. Add Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Stir until a thick dough forms, ensuring all ingredients are fully integrated.
4. Shape Dough Balls: Divide the dough into 14 equal portions, each about 2 tablespoons. Roll each into a ball and place them on the prepared baking sheet, spacing them about 3 inches apart to allow spreading.
5. Flatten Cookies: Lightly flour the bottom of a glass and gently press each dough ball down to just over 1/4 inch thickness, shaping them evenly for uniform baking.
6. Bake Cookies: Bake in the preheated oven for 9 minutes. Once baked, transfer the cookies to a wire rack to cool completely before frosting.
7. Make the Frosting: In a large bowl, blend the softened butter until smooth. Add half of the powdered sugar along with the pink lemonade mix and milk, mixing on low speed until combined. Then, add the remaining powdered sugar and continue mixing until the frosting is smooth and creamy.
8. Frost the Cookies: Spread the pink lemonade frosting evenly over the cooled cookies using a spatula or knife. Allow the frosting to set slightly before serving and enjoy the refreshing citrus treat!

Notes

• Ensure butter is softened but not melted for optimal creaming and texture.
• Flouring the glass helps prevent sticking when flattening the cookies.
• The cookies are best stored in an airtight container at room temperature for up to 3 days.
• You can substitute lemon zest with lime zest for a different citrus twist.
• If pink lemonade mix is unavailable, substitute with lemonade powder and a few drops of red food coloring.

Keywords: Pink Lemonade Cookies, Lemon Zest Cookies, Pink Frosted Cookies, Citrus Cookies, Summer Cookies