Description
Delightfully soft and tangy Pink Lemonade Cookies that perfectly capture the refreshing flavor of pink lemonade. These cookies have a tender crumb infused with lemon extract, topped with a fluffy and vibrant pink lemon frosting. Ideal for summer gatherings or whenever you want a sweet, citrusy treat.
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, a few drops
Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons heavy cream
- Pink food coloring, a few drops
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar for 2-3 minutes until the mixture is light and fluffy, which will give your cookies a tender texture.
- Add Wet Ingredients: Beat in the egg, lemon extract, and pink food coloring until the mixture is well combined and evenly colored.
- Incorporate Dry Ingredients: Add the flour and baking soda to the wet ingredients and mix just until combined, being careful not to overmix to keep the cookies soft.
- Shape Dough: Scoop the dough into small balls, then roll them between your palms to create smooth spheres. Flatten each ball into a disc shape and place them on the prepared baking sheets, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for 9-12 minutes or until the edges are set and lightly golden. Remove from oven and allow the cookies to cool completely on a wire rack before frosting.
- Prepare Frosting: In a mixing bowl, beat the softened butter, powdered sugar, lemon juice, and heavy cream together until the frosting is smooth, creamy, and fluffy.
- Add Color: Add a few drops of pink food coloring to the frosting and mix until the color is evenly distributed and vibrant.
- Frost Cookies: Once the cookies are fully cooled, pipe the pink lemon frosting onto each cookie in a swirl pattern using a piping bag or a spoon for a decorative finish.
Notes
- Ensure the butter for both dough and frosting is at room temperature for easier mixing and better texture.
- Do not overbake the cookies to keep them soft and chewy; edges should be set but centers still tender.
- For a stronger lemon flavor, zest a lemon and add 1 teaspoon of zest to the dough or frosting.
- Use gel food coloring for a more vibrant pink color without altering the frosting consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
