Pink Lemonade Cookies Recipe
Imagine everything you love about a tall, refreshing glass of pink lemonade packed into a soft, zesty cookie: that’s exactly what Pink Lemonade Cookies deliver! With their cheerful pink hue, bright citrusy flavor, and slightly chewy bite, these cookies bring playful summer vibes to your kitchen any time of year. No one can resist their enticing aroma or the fun burst of tangy-sweet flavor in every bite. Whether you’re baking for a picnic, party, or weekday snack, Pink Lemonade Cookies are sure to add a splash of joy to any occasion.
Ingredients You’ll Need
One of the best things about Pink Lemonade Cookies is how easy they are to whip up with just a handful of pantry staples and a few playful additions. Each ingredient brings something special to the party, whether it’s a sunny flavor, light texture, or beautiful color!
- All-purpose flour: The foundation for cookies that are soft yet sturdy enough for dunking (if you’re into that sort of thing).
- Baking soda: Adds just the right lift for a bit of chew and ensures the cookies don’t turn out dense.
- Salt: Balances out the sweetness and lets those tart citrus notes shine through.
- Unsalted butter (softened): Gives richness and makes for a luscious, melt-in-your-mouth crumb.
- Vegetable shortening: Keeps the cookies extra tender, with that signature soft-baked texture.
- Granulated sugar: Sweetens things up and helps achieve that delicate crisp edge.
- Frozen pink lemonade concentrate (thawed): The secret ingredient that delivers authentic, tangy lemonade flavor and a touch of color!
- Large egg: Binds the dough and keeps everything pillowy and soft inside.
- Vanilla extract: Rounds out the citrus with cozy, mellow notes.
- Lemon zest (optional): For extra zing, go ahead and add this—it makes the cookies wonderfully aromatic!
- Pink food coloring (optional): Feel free to add a tiny drop or two for that playful, eye-catching shade.
- Powdered sugar (for rolling): Gives the cookies a frosted effect and a little extra sweetness on the outside.
How to Make Pink Lemonade Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C) so everything’s hot and ready when your dough is mixed. Line a baking sheet with parchment paper to keep sticking at bay and make cleanup easy.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, baking soda, and salt. Giving the dry ingredients a head start ensures your leaveners are evenly distributed and you’ll avoid tough, overmixed cookies.
Step 3: Cream Butter, Shortening, and Sugar
In a separate big bowl, cream the softened butter, vegetable shortening, and granulated sugar until it’s fluffy and pale—this pumps air into the dough for cookies that rise and stay tender. A hand mixer or stand mixer works best, but strong arms and a sturdy spoon work too.
Step 4: Add Wet Ingredients
Beat in the egg, followed by the pink lemonade concentrate, vanilla extract, lemon zest (if using), and a drop or two of pink food coloring for that gorgeous, summery color. The dough will smell absolutely amazing at this stage!
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to your wet ingredients, mixing just until everything is combined. Scrape down the sides of the bowl as you go, and try not to overmix. Stop as soon as that last streak of flour disappears and the dough feels soft but scoopable.
Step 6: Shape and Sugar-Coat the Dough
Scoop out tablespoon-sized portions of dough, roll each into a ball, and give them a playful toss in powdered sugar to coat. This step adds that signature crinkled, frosty finish to Pink Lemonade Cookies.
Step 7: Bake to Perfection
Place the sugared dough balls about 2 inches apart on your lined baking sheet. Bake for 10–12 minutes, just until the edges are set and the centers look slightly underbaked—the magic happens as they cool and set up perfectly soft.
Step 8: Cool and Enjoy
Let your Pink Lemonade Cookies cool on the pan for 5 minutes (they’ll firm up a bit), then transfer them carefully to a wire rack to finish cooling. This helps them get that ideal blend of chewiness and delicacy.
How to Serve Pink Lemonade Cookies
Garnishes
Amp up the charm by sprinkling a touch of extra powdered sugar just before serving, or add a dainty strip of lemon zest for an elegant finish. A tiny edible flower perched on each cookie is a delightful detail for brunches or parties!
Side Dishes
Pair Pink Lemonade Cookies with fresh berries, a platter of sliced citrus fruit, or a cool glass of raspberry iced tea. They also make a playful addition to dessert trays with lemon bars or berry tarts when you want something light and bright.
Creative Ways to Present
Serve your cookies on a cheerful pastel platter for a birthday, pack them up in cellophane bags with pink ribbons for party favors, or layer a few in a mason jar with a handwritten label for a homemade gift. For a show-stopping treat, sandwich two cookies around a swirl of lemon buttercream.
Make Ahead and Storage
Storing Leftovers
Keep your cookies at their best by storing them in an airtight container at room temperature for up to five days. If you want super-softness, tuck in a slice of bread—the cookies will draw in just a bit of moisture and stay lovely and chewy.
Freezing
Pink Lemonade Cookies freeze beautifully! Once completely cool, stack them between layers of parchment in a freezer-safe container and freeze for up to two months. You can also freeze dough balls (pre-sugared) and bake fresh when cravings strike.
Reheating
To revive that just-baked taste, pop a Pink Lemonade Cookie in the microwave for 8–10 seconds or warm in a 300°F oven for a minute or two. This wakes up those bright lemony notes and makes the cookies deliciously tender all over again.
FAQs
Can I use homemade lemonade instead of concentrate?
For the strongest lemonade flavor, frozen concentrate works best, but you can experiment with homemade lemonade reduced down for extra punch. You may need to adjust sugar and liquid to get the right consistency and sweetness.
Can Pink Lemonade Cookies be made vegan?
Absolutely! Swap in a plant-based butter, use vegan shortening, and sub in a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Check your food coloring for animal products as well.
What if I don’t have pink food coloring?
No coloring, no problem—the cookies will be a slightly lighter pink but still delicious. If you want to keep the pink theme strong, a splash of beet juice or a pinch of raspberry powder can lend natural color.
Do I need to chill the dough?
For most kitchens, chilling isn’t necessary, but if it’s a hot day or your dough is sticky, 20–30 minutes in the fridge will make it easier to roll and sugar-coat. Chilled dough also bakes a bit thicker.
How do I get more lemon flavor?
Add extra lemon zest, a splash of lemon extract, or even swap some vanilla for more concentrate if you’re bubbling with citrus enthusiasm! Taste the dough before baking to find your perfect tart-sweet balance.
Final Thoughts
Whether it’s summer or you just wish it were, baking up a batch of Pink Lemonade Cookies is like sending a little bit of sunshine straight from your kitchen. Give them a try and watch how they brighten your next celebration—or simply your day!
Print
Pink Lemonade Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pink Lemonade Cookies are a delightful treat with a perfect balance of tartness and sweetness. Soft and chewy, they are bursting with refreshing lemon flavor, making them a perfect summer dessert.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 1/4 cup frozen pink lemonade concentrate (thawed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1–2 drops pink food coloring (optional)
- 1/4 cup powdered sugar (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Wet Ingredients: In a separate large bowl, cream the butter, shortening, and granulated sugar until light and fluffy.
- Combine and Mix: Mix in the egg, pink lemonade concentrate, vanilla extract, lemon zest, and food coloring until fully combined.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and coat in powdered sugar. Place the dough balls on the prepared baking sheet and bake for 10–12 minutes.
- Cool and Serve: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies have a subtle tart-sweet flavor that can be boosted with extra lemon zest.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
