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Pink Lemonade Cookies

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Pink Lemonade Cookies are a fun and vibrant treat that perfectly captures the sweet and tangy essence of pink lemonade. These soft and chewy cookies have a bright lemon flavor with a hint of berry sweetness, making them a delightful dessert for spring and summer gatherings. Their pastel pink hue makes them visually stunning, while the lemon glaze on top adds an extra burst of citrus flavor. Whether you’re baking for a party, a holiday, or just because, these cookies will bring a pop of sunshine to your table.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (about 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1–2 drops pink food coloring (optional)
  • ½ cup powdered sugar (for dusting or glaze)

Ingredient Highlights

  • Fresh Lemon Juice and Zest: These add a bright and natural citrus flavor, making the cookies taste like fresh lemonade.
  • Butter: Creates a rich, buttery base for a soft and chewy texture.
  • Pink Food Coloring: Optional, but it gives these cookies their signature pink color. You can also use natural coloring from berries.
  • Powdered Sugar: Essential for the glaze or a light dusting on top for a sweet finish.

Instructions

Prepare the Cookie Dough:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the Egg and Flavorings: Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined. Add 1–2 drops of pink food coloring if desired.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

Shape and Bake the Cookies:

  1. Scoop the Dough: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake: Bake for 10-12 minutes or until the edges are set but the centers still look slightly soft.
  3. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Optional Lemon Glaze:

  • Make the Glaze: In a small bowl, whisk ½ cup powdered sugar with 1–2 tablespoons of fresh lemon juice until smooth.
  • Glaze the Cookies: Drizzle the glaze over the cooled cookies or dip the tops for a more pronounced glaze effect.

Nutrition

Find it online: https://herbites.com/pink-lemonade-cookies/