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Pink Lemonade Cookie Recipe

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★★★★★

4.6 from 50 reviews

These Pink Lemonade Cookies are a delightful twist on classic sugar cookies, bursting with fresh lemon flavor and tinted a vibrant pink hue. Soft, tender cookies are topped with a luscious, tangy lemon buttercream frosting that’s perfectly sweet and slightly tart – a treat reminiscent of a refreshing pink lemonade on a sunny day.

Ingredients

Scale

Cookie Dough

  • ½ cup butter (softened)
  • ¾ cup sugar
  • 1 egg
  • 1 tablespoon lemon extract
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • pink food coloring (as needed)

Frosting

  • ½ cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons heavy cream
  • pink food coloring (as needed)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to ensure cookies do not stick and for easy cleanup.
  2. Make the Cookie Dough: In a stand mixer bowl, cream together the softened butter and sugar for 2-3 minutes until light and fluffy.
  3. Add Wet Ingredients and Color: Mix in the egg, lemon extract, and pink food coloring. Continue mixing for 2-3 minutes, adding more food coloring until you achieve a deep pink shade.
  4. Combine Dry Ingredients: Add the flour and baking soda to the wet mixture and stir just until combined, being careful not to overmix.
  5. Form and Arrange Cookies: Using a small ice cream scoop or tablespoon, portion out dough and roll into balls. Flatten each ball into a disc about ½-inch thick and place on prepared baking sheets, spacing them roughly two inches apart.
  6. Bake: Bake the cookies in the preheated oven for 9-12 minutes or until the edges are set and the centers are no longer glossy. Remove from oven and allow cookies to cool completely on the baking sheet.
  7. Prepare the Frosting: In a clean stand mixer bowl, combine softened butter, powdered sugar, lemon juice, and heavy cream. Begin mixing on low speed to blend.
  8. Whip Frosting: Increase mixer speed to medium and continue mixing until the frosting is smooth, fluffy, and well combined. Scrape down the sides as needed for an even texture.
  9. Add Color to Frosting: Add pink food coloring incrementally until you reach your desired shade. Mix well after each addition.
  10. Pipe Frosting onto Cookies: Transfer the frosting to a piping bag fitted with a large star tip. Once cookies are completely cool, pipe a round swirl starting from the center outward in a spiral on each cookie.

Notes

  • Make sure the butter is softened to room temperature for easy creaming and smooth frosting.
  • For a more intense lemon flavor, you can add lemon zest to the dough or frosting.
  • Use gel-based food coloring for richer color without thinning the dough or frosting.
  • Cookies must be completely cooled before frosting to prevent the frosting from melting.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pink lemonade cookies, lemon cookies, buttery lemon cookies, pink sugar cookies, lemon buttercream frosting, spring cookies, colorful cookies

Find it online: https://dailysimplerecipe.com/pink-lemonade-cookie-recipe/