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
Scale
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
