Introduction

These Pink Lemonade Cookies are a delightful treat bursting with bright lemon flavor and a fun pink hue. Soft, chewy, and topped with creamy lemon frosting, they’re perfect for spring gatherings or anytime you want a sweet, citrusy snack.

The image shows a close-up of a stack of four round cookies with scalloped edges, each topped with a smooth pink icing layer. The cookies are light beige in color with a crumbly texture, and the icing on top has a shiny, slightly wet look. The top cookie has a bite taken out of it, revealing the soft yet firm inner texture of the cookie and the thin pink icing layer on top. The cookies are stacked on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat and set aside.
Step 2: In a stand mixer bowl, cream the softened butter and sugar together for 2 to 3 minutes until light and fluffy.
Step 3: Add the egg, lemon extract, and pink food coloring to the butter mixture. Mix for 2 to 3 minutes, adding more food coloring if needed to reach a deep pink color.
Step 4: Add the flour and baking soda to the wet ingredients. Mix just until combined without overmixing.
Step 5: Scoop the dough using a small ice cream scoop or tablespoon. Roll each portion into a ball, then flatten into a disc about ½ inch thick. Place the discs on the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake for 9 to 12 minutes, or until the edges are set and the centers are no longer glossy. Allow cookies to cool completely before frosting.
Step 7: To make the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer bowl. Mix on low speed until combined.
Step 8: Increase the mixer speed to medium and beat until the frosting is smooth and fluffy, stopping occasionally to scrape down the sides and mix again until well blended.
Step 9: Add pink food coloring to the frosting, starting with a small amount and adding more until the desired shade is achieved.
Step 10: Transfer the frosting to a piping bag fitted with a large star tip.
Step 11: Once the cookies are cool, pipe a swirl of frosting onto each cookie, starting from the center and swirling outward in a spiral. Repeat with all cookies.

Tips & Variations

Use fresh lemon zest in the dough for an extra burst of citrus flavor.
Swap lemon extract for vanilla extract if you prefer a subtler lemon taste.
Try using a different color of food coloring or leave frosting plain for a different look.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, but bring to room temperature before serving. Leftover frosted cookies can be gently reheated in a microwave for a few seconds if desired.

How to Serve

A stack of four round cookies with a scalloped edge, each cookie evenly covered in a smooth, pale pink glaze on top. The cookies are light golden yellow with a soft, crumbly texture visible on their sides. The top cookie has a bite taken out of it, showing the thick, slightly crumbly interior and the glossy pink icing layer. The stack sits on a white marbled surface with soft lighting highlighting the gentle shine on the glaze. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon extract in the cookie dough?

Lemon juice can be used, but lemon extract provides a more concentrated flavor without affecting the dough’s consistency. If substituting, use about 1 tablespoon of lemon juice and reduce other liquids slightly.

What if I don’t have a piping bag or star tip?

You can spread the frosting on the cookies with a butter knife or the back of a spoon for a simpler finish. The taste remains just as delicious!