Pink Lemonade Cookie Recipe

Introduction

These Pink Lemonade Cookies are a delightful treat that combines tangy lemon flavor with sweet, soft cookies frosted in a vibrant pink swirl. Perfect for gatherings or a cheerful snack, they are as fun to make as they are to eat.

Ingredients

• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tablespoon lemon extract
• 1½ cups flour
• ¾ teaspoon baking soda
• Pink food coloring
• ½ cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a stand mixer bowl, cream together the softened butter and sugar for about 2-3 minutes.
3. Step 3: Add the egg, lemon extract, and pink food coloring. Mix for 2-3 minutes, adding more food coloring as needed to achieve a deep pink color.
4. Step 4: Add the flour and baking soda, mixing just until combined.
5. Step 5: Using a small ice cream scoop or tablespoon, portion the dough and roll into balls. Flatten each into a disc about half an inch thick. Place on prepared baking sheets, leaving about two inches between each.
6. Step 6: Bake for 9-12 minutes until the edges are set and centers are no longer glossy. Let cool completely before frosting.
7. Step 7: For the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer. Mix on low speed until just combined.
8. Step 8: Increase mixer speed to medium and whip until smooth and fluffy, scraping down the bowl as needed.
9. Step 9: Add pink food coloring gradually to the frosting until reaching the desired shade.
10. Step 10: Transfer frosting to a piping bag fitted with a large star tip.
11. Step 11: Pipe a round swirl of frosting onto each cooled cookie, starting in the center and spiraling outward. Repeat for all cookies.

Tips & Variations

• Use fresh lemon zest in the dough for an extra burst of citrus brightness.
• For a pastel pink color, add food coloring gradually and mix well before adding more.
• Try adding a sprinkle of sanding sugar on top of the frosting for added texture and sparkle.
• Substitute lemon extract with fresh lemon juice for a more natural flavor, but reduce other liquids slightly.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unfrosted cookies for up to 3 months. If refrigerated, allow cookies to come to room temperature before serving to soften the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can use a hand mixer or mix by hand using a sturdy spoon and some elbow grease. Cream the butter and sugar until light and fluffy, then proceed as directed.

What can I use instead of pink food coloring?

If you prefer natural coloring, try using a small amount of beet juice or raspberry puree. Keep in mind these may slightly alter the flavor and moisture of the dough and frosting.

Pink Lemonade Cookie Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

This delightful Pink Lemonade Cookie Recipe features soft, lemon-flavored cookies with a beautiful pink hue and a luscious, creamy lemon frosting. Perfect for spring gatherings, tea parties, or anytime you want a sweet, tangy treat that’s as pretty as it is delicious. The cookies boast a tender crumb and a vibrant lemony flavor enhanced by lemon extract and topped with a smooth pink lemon frosting.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 9-12 minutes
• Total Time: 19 minutes
• Yield: 20 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1 tablespoon lemon extract
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• Pink food coloring, as needed

Frosting

• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons heavy cream
• Pink food coloring, as needed

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough: In a stand mixer bowl, cream together the softened butter and sugar for about 2-3 minutes until light and fluffy.
3. Add Wet Ingredients: Mix in the egg, lemon extract, and pink food coloring. Continue mixing for 2-3 minutes. Add more pink food coloring as needed to achieve a deep pink color.
4. Add Dry Ingredients: Add the flour and baking soda to the mixture. Mix until just combined to avoid overworking the dough.
5. Shape Cookies: Use a small ice cream scoop or tablespoon to portion the dough. Roll each portion into a ball, then flatten into a disc about half an inch thick. Place discs on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake Cookies: Bake the cookies in the preheated oven for 9-12 minutes, or until the edges are set and the centers are no longer glossy. Remove from oven and allow cookies to cool completely on the baking sheet.
7. Prepare Frosting: In a clean stand mixer bowl, combine the softened butter, powdered sugar, lemon juice, and heavy cream. Mix on low speed until ingredients are incorporated.
8. Whip Frosting: Increase mixer speed to medium and beat until the frosting is smooth, creamy, and fluffy. Stop occasionally to scrape down the sides to ensure even mixing.
9. Color Frosting: Add pink food coloring gradually until the desired shade of pink is achieved.
10. Pipe Frosting: Transfer the frosting to a piping bag fitted with a large star tip.
11. Decorate Cookies: Once the cookies are completely cool, pipe a swirl of frosting onto each cookie by starting from the center and moving outward in a spiral motion. Repeat for all cookies and serve.

Notes

• Use room temperature butter for easier mixing and better texture.
• Adjust pink food coloring to reach your preferred shade of pink for both dough and frosting.
• Make sure cookies are fully cool before frosting to prevent melting.
• Store cookies in an airtight container for up to 5 days at room temperature or refrigerate for longer freshness.
• For a stronger lemon flavor, you can add lemon zest to the dough or frosting.

Keywords: Pink Lemonade Cookies, Lemon Cookies, Pink Cookies, Lemon Frosting, Spring Dessert, Tea Party Dessert, Soft Cookies