Pink Lemonade Cookies
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Enjoy the delightful flavors of summer with these irresistible Pink Lemonade Cookies. Bursting with tangy lemon and topped with a pretty pink frosting, this pink lemonade cookie recipe makes the perfect sweet treat for any occasion, from a summertime party to a baby shower.
These cookies are just the right balance of sweet and tart for a delicious summer treat. This is one of our easy cookie recipes you are sure to love.
These are easy to make and look lovely on a dessert table.
If you love lemon cookies as much as I do, you will enjoy these Lemon Shortbread cookies, these Lemon Cake Mix Crinkles, my Lemon Meringue Cookies, and my Lemon Sour Cream Cookies.
Why You’ll Love This Recipe
- Refreshing lemon flavor combined with a hint of sweetness.
- Soft and chewy texture that melts in your mouth.
- Easy to make and perfect for baking with kids or for a fun dessert project.
- Adorable pink color adds a touch of whimsy to any spread.
- Versatile recipe that can be customized with different frostings or toppings.
Ingredients for pink lemonade sugar cookies
For the cookies:
- Unsalted butter, softened
- Sugar
- Large egg
- Lemon extract
- All-purpose flour
- Baking soda
- Pink food coloring
For the frosting:
- Unsalted butter, softened
- Powdered sugar
- Lemon juice
- Heavy cream
- Pink food coloring
Equipment and kitchen tools
- Stand mixer
- Piping bag fitted with a large star tip
How to make homemade pink lemonade cookies
For the cookies:
Step 1 – Preheat the oven to 350 degrees Fahrenheit. Line your baking sheet(s) with parchment paper and set aside.
In the bowl of a stand mixer, cream together the softened butter and sugar until smooth.
Step 2 – Add the egg, lemon extract, and pink food coloring to the butter mixture. Mix until well combined, adding more food coloring if necessary to achieve a deep pink color.
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Step 3 – Gradually add the flour and baking soda to the wet ingredients, mixing thoroughly until a cohesive dough forms. Make sure to stop the machine and scrape the sides often while mixing.
Step 4 – Using a small ice cream scoop, cookie scoop, or tablespoon, measure out the dough and roll into 1-inch balls. Flatten each of the dough balls into a disk about ½ inch thick and place on the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the center is no longer glossy. Allow the cookies to cool completely on a wire rack before decorating.
For the frosting:
Step 5 – In the bowl of a stand mixer, combine the softened butter, powdered sugar, lemon juice, and heavy cream. Mix on low speed until combined.
Increase the speed to medium and continue mixing until the frosting is smooth and fluffy, scraping down the sides of the bowl as needed.
Add pink food coloring to the frosting until the desired shade is achieved, starting with a small amount and adding more as needed.
Step 6 –Transfer the pink lemonade frosting to a piping bag fitted with a large star tip.
Step 7 – Once the cookies are completely cooled, pipe a round swirl of frosting onto the top of the cookies, starting from the center and working your way outwards in a spiral motion.
Tips for the Best Results
- Ensure all ingredients are at room temperature for optimal mixing.
- Use gel food coloring for a vibrant pink color without altering the consistency of the dough or frosting.
- For a tangier flavor, add a little lemon zest to the cookie dough or frosting.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
- Store cookies in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Substitutions and Variations
- Experiment with different citrus extracts, such as lime or orange, for unique flavor variations.
- Swap out the lemon juice in the frosting for pink lemonade concentrate for an extra burst of flavor.
- For a fun twist, sprinkle pink sugar or edible glitter on top of the frosted cookies.
- Customize the cookies for different occasions by using themed sprinkles or decorations.
FAQs about this Recipe
Yes, a hand mixer can be used instead of a stand mixer. Simply cream the butter and sugar together in a large bowl on medium speed before adding the remaining ingredients.
Yes, the cookie dough can be rolled into balls and frozen on a baking sheet before being transferred to a freezer bag for up to 3 months. Simply bake from frozen, adding a few extra minutes to the baking time.
Absolutely! Feel free to use store-bought frosting for convenience, but homemade frosting adds a delicious homemade touch.
More delicious cookie recipes
Pink Lemonade Cookies
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ¾ cup sugar
- 1 egg
- 1 tablespoon lemon extract
- 1 ½ cup flour
- ¾ teaspoon baking soda
- Pink food coloring
Pink Lemonade Frosting
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoon heavy cream
- Pink food coloring
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
- Add in the egg,lemon extract and food coloring. Mix until combined. Add in more food coloring if needed to get a deep pink color.
- Add in the flour and baking soda. Mix thoroughly – stopping the machine, scraping the sides often and mixing again.
- Using a small ice cream scoop or a tablespoon, measure out the dough and roll into a sphere. Press between the palms to flatten into a disc about a half of an inch thick. Place the cookie dough disks on your prepared baking sheet and repeat with the remaining dough. Leave about two inches between each disc.
- Bake in the preheated oven for 9-12 minutes or until the edges are set and the center is no longer glossy. Allow to cool completely before decorating.
- For the frosting – In the bowl of a stand mixer, combine the softened butter, powdered sugar, lemon juice and heavy cream. Mix on low speed until combined.
- Bump up the speed to medium and mix until smooth and fluffy – stopping the machine to scrape down the sides and mix again until cohesive.
- Add in the pink food coloring until the desired shade is achieved. Start with just a little bit and add more if needed.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cookies are cool, pipe a round swirl of frosting on each cookie. Start in the center and gently squeeze the piping bag as you work your way around in a spiral motion. Stop squeezing and disconnect. Repeat with the remaining cookies.
Notes
Nutrition
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