Description
These Pink Lemonade Cookies are a delightful treat combining the tartness of lemon with sweet, soft cookies tinted a charming pink hue. Perfect for parties or a refreshing twist on classic sugar cookies, they feature a creamy pink lemonade frosting that is smooth, fluffy, and full of citrus flavor.
Ingredients
Scale
Cookie Dough
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 tablespoon lemon extract
- 1 ½ cups flour
- ¾ teaspoon baking soda
- Pink food coloring, as desired
Pink Lemonade Frosting
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons heavy cream
- Pink food coloring, as desired
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 mixing bowl, cream together the softened butter and sugar for 2-3 minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Wet Ingredients: Mix in the egg, lemon extract, and a few drops of pink food coloring until everything is well combined and evenly tinted.
- Incorporate Dry Ingredients: Gradually add the flour and baking soda, mixing just until blended to avoid overworking the dough and keep the cookies tender.
- Shape Cookies: Scoop the dough into portions, roll them into balls, then flatten each ball into a disc shape and place them on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 9-12 minutes, or until the edges are set and lightly golden. Remove and let cool completely on a wire rack.
- Make Frosting: Beat together the softened unsalted butter, powdered sugar, lemon juice, and heavy cream until the frosting is smooth, creamy, and fluffy.
- Color the Frosting: Add pink food coloring to the frosting and mix until the color is evenly distributed.
- Frost Cookies: Pipe or spread the pink lemonade frosting onto the cooled cookies in a swirled pattern, adding a beautiful finishing touch and extra burst of lemon flavor.
Notes
- For a stronger lemon flavor, you can add a teaspoon of lemon zest to the cookie dough and frosting.
- Ensure butter is softened to room temperature to achieve a smooth and creamy consistency when creaming with sugar.
- If you don’t have lemon extract, fresh lemon juice can be substituted but reduce the amount slightly to avoid altering dough consistency.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
