Why You’ll Love This Recipe

Refreshing Flavor: The combination of lemon extract and pink food coloring gives these cookies a tangy and sweet taste reminiscent of classic lemonade.
Soft and Chewy Texture: Baked to perfection, these cookies offer a delightful chewiness that complements their zesty flavor.
Simple Ingredients: Made with common pantry items, this recipe is straightforward and easy to prepare.
Versatile Treat: Perfect for spring gatherings, picnics, or as a sweet snack to brighten your day.

Ingredients

For the Cookies:

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tablespoon lemon extract
1½ cups all-purpose flour
¾ teaspoon baking soda
Pink food coloring

For the Frosting:

½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream
Pink food coloring

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Prepare the Cookie Dough:
- In a stand mixer, cream together the softened butter and granulated sugar for about 2-3 minutes until light and fluffy.
- Add the egg, lemon extract, and a few drops of pink food coloring. Mix for an additional 2-3 minutes until well combined. Adjust the food coloring to achieve your desired shade of pink.
- Gradually add the all-purpose flour and baking soda, mixing just until combined.
Shape and Bake:
- Using a small ice cream scoop or tablespoon, portion out the dough and roll into balls. Flatten each ball into a disc about ½ inch thick. Place the discs on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-12 minutes, or until the edges are set and the centers are no longer glossy. Allow the cookies to cool completely on a wire rack before frosting.
Prepare the Frosting:
- In a stand mixer, combine the softened butter, powdered sugar, lemon juice, and heavy cream. Mix on low speed until combined, then increase to medium speed and beat until smooth and fluffy.
- Add pink food coloring to the frosting to match the desired shade.
Frost the Cookies:
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cookies are completely cooled, pipe a swirl of frosting onto each cookie, starting from the center and working outward in a spiral motion.
Serve and Enjoy:
- Allow the frosting to set before serving. Enjoy your homemade Pink Lemonade Cookies with a refreshing beverage.

Servings and Timing

Servings: This recipe yields approximately 20 cookies.
Preparation Time: 10 minutes
Baking Time: 9-12 minutes
Cooling Time: Allow cookies to cool completely before frosting, approximately 30 minutes.

Variations

Lemon Zest Addition: For an extra burst of lemon flavor, add 1 tablespoon of freshly grated lemon zest to the cookie dough.
Glaze Instead of Frosting: If you prefer a lighter topping, drizzle a simple lemon glaze over the cooled cookies instead of frosting.
Add-ins: Incorporate white chocolate chips or dried cranberries into the dough for added texture and flavor.

Storage/Reheating

Storage: Store the frosted cookies in an airtight container at room temperature for up to 3 days.
Freezing: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Frost after thawing.

FAQs

1. Can I use lemon juice instead of lemon extract?

Lemon extract provides a more concentrated lemon flavor compared to lemon juice. Using lemon juice may result in a less intense taste.

2. How can I achieve a deeper pink color in my cookies?

Add more drops of pink food coloring to the dough until the desired shade is reached.

3. Can I make these cookies without frosting?

Yes, the cookies are delicious on their own without frosting.

4. Can I use margarine instead of butter?

While margarine can be substituted for butter, it may affect the flavor and texture of the cookies.

5. How do I prevent the cookies from spreading too much during baking?

Ensure the dough is chilled before baking and avoid overmixing the dough.

6. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer can be used; just ensure the ingredients are well combined.

7. How do I know when the cookies are done baking?

The cookies are done when the edges are set and the centers are no longer glossy. Keep an eye on them after the 9-minute mark to avoid overbaking.

8. Can I use colored sprinkles on top of the frosting?

Yes, adding sprinkles can give the cookies a festive look, especially for holidays or parties.

9. Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to 3 days before baking.

10. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of the cookies.

Conclusion

Pink Lemonade Cookies are the perfect sweet treat for any occasion. Their delightful lemon flavor, soft texture, and vibrant pink frosting make them as fun to look at as they are to eat. Whether you’re baking them for a special event or simply to satisfy your sweet tooth, these cookies are sure to be a crowd-pleaser. Try them today and enjoy a burst of refreshing flavor in every bite!

Pink Lemonade Cookies

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Pink Lemonade Cookies offer a refreshing twist on traditional cookies with their zesty lemon flavor and soft, chewy texture. Infused with lemon extract and a pop of pink food coloring, these cookies are topped with a simple lemon frosting, making them both visually stunning and delicious. Perfect for spring events, picnics, or just to brighten your day!

Author: Amy
Prep Time: 10 minutes
Cook Time: 9-12 minutes
Total Time: 50 minutes
Yield: About 20 cookies
Category: Desserts, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

1. Preheat the Oven:

Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Prepare the Cookie Dough:

Cream together softened butter and granulated sugar for 2-3 minutes until light and fluffy.
Add the egg, lemon extract, and a few drops of pink food coloring. Mix until well combined, adjusting the color to your liking.
Gradually add flour and baking soda, mixing just until combined.

3. Shape and Bake the Cookies:

Use a small ice cream scoop or tablespoon to portion dough and roll it into balls. Flatten each ball into a disc about ½ inch thick.
Place the discs on the prepared baking sheets, spacing about 2 inches apart.
Bake for 9-12 minutes until the edges are set and the centers are no longer glossy. Cool completely on a wire rack before frosting.

4. Prepare the Frosting:

In a stand mixer, beat together softened butter, powdered sugar, lemon juice, and heavy cream until smooth and fluffy.
Add pink food coloring to match the desired shade.

5. Frost the Cookies:

Transfer frosting to a piping bag fitted with a large star tip.
Once the cookies are cooled, pipe a swirl of frosting onto each cookie, starting from the center and working outward in a spiral.

6. Serve and Enjoy:

Let the frosting set before serving. Enjoy with your favorite refreshing beverage!

Notes

Extra Lemon Zest: Add 1 tablespoon of freshly grated lemon zest to the dough for an extra burst of flavor.
Glaze Option: Drizzle a lemon glaze on the cooled cookies instead of frosting for a lighter topping.
Add-ins: Try adding white chocolate chips or dried cranberries for added texture and flavor.