Pink Lemonade Cookies
These Pink Lemonade Cookies bring the refreshing taste of summer into every bite! Sweet, tangy, and delightfully pink, they combine buttery goodness with zesty lemonade flavor for a cookie that’s perfect for warm days, parties, or anytime you crave a cheerful treat.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 large egg
- 2 tbsp pink lemonade concentrate
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- pink sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy (about 3 minutes).
- Add the egg, pink lemonade concentrate, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until the dough forms. Do not overmix.
- Using a tablespoon, scoop the dough and roll into small balls. Place them on prepared baking sheets about 2 inches apart.
- Top each cookie with pink sprinkles for a festive touch.
- Bake for 10–12 minutes or until the edges are lightly golden and the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For an extra tangy kick, add lemon zest or drizzle a glaze made from powdered sugar and lemon juice over cooled cookies. To make ahead, refrigerate dough for up to 3 days or freeze for up to 3 months. These cookies stay fresh in an airtight container for up to 5 days.