Pink Lemonade Cookies Recipe
If you’re on the hunt for a delightful treat that captures the nostalgic, sunny zing of summer in every bite, this Pink Lemonade Cookies Recipe is your new best friend. These cookies bring together the perfect balance of sweet, tangy, and buttery goodness, all wrapped up in a pretty pink hue that’s as inviting as a glass of chilled pink lemonade on a warm afternoon. With just a few simple ingredients, you’ll have a batch of irresistible cookies that are bursting with citrus flavor and a soft, chewy texture that will keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are kitchen staples with a twist of fruity fun. Each one plays an essential role—whether it’s creating the rich, tender crumb or adding that unmistakable pink lemonade tang and gorgeous color.
- 1 cup unsalted butter, softened: Provides that rich, creamy base and keeps your cookies tender.
- 1 cup granulated sugar: Adds sweetness and helps create a slight crispness on the cookie edges.
- 1 large egg: Binds everything together and contributes to the chewy texture.
- 1/4 cup frozen pink lemonade concentrate (thawed): The star ingredient delivering that irresistible pink lemonade flavor and adding moisture.
- 2 1/2 cups all-purpose flour: Gives structure to the cookies, balancing the wet ingredients perfectly.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough for a light, fluffy bite.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1–2 drops red or pink food coloring (optional): Boosts the pink color for that extra eye-catching look.
- 1/4 cup granulated sugar for rolling: Adds a delightful crunch and sparkle to the cookie surface.
How to Make Pink Lemonade Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper—it’s key to prevent sticking and makes cleanup so much easier.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and one cup of granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, leading to soft and tender cookies.
Step 3: Add Egg and Pink Lemonade Concentrate
Beat in the egg thoroughly, then pour in your thawed pink lemonade concentrate. Add a drop or two of pink food coloring if you want to make those rosy hues pop even more. This mixture is where the cookie gets its signature flavor and color.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt, which is essential for flavor balance.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients into your wet lemony mixture, stirring just until combined. Be careful not to overmix; this keeps the cookies tender rather than tough.
Step 6: Shape and Sugar Coat
Scoop tablespoon-sized portions of dough and roll them into neat balls. Then, roll each ball in the extra sugar for a sparkling, slightly crunchy exterior that’s so inviting.
Step 7: Bake to Perfection
Place your sugared dough balls evenly spaced on the lined baking sheets—about two inches apart to give them room to spread. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the bottoms start turning a light golden color.
Step 8: Cool Down
Allow the cookies to sit on the baking sheet for 5 minutes after baking to firm up before transferring them to a wire rack to cool completely. This helps them hold their shape and texture beautifully.
How to Serve Pink Lemonade Cookies Recipe
Garnishes
While these cookies shine on their own, a light drizzle of powdered sugar glaze made with a splash of pink lemonade concentrate can elevate them to an extra special treat. You can also sprinkle some finely grated lemon zest on top to bring out the citrus brightness even more.
Side Dishes
Pair these pink lemonade cookies with a tall glass of cold milk or a refreshing iced tea for the perfect afternoon indulgence. They also make a fantastic complement to light fruit salads or citrus-flavored sorbets for a complete, summery dessert experience.
Creative Ways to Present
For parties, arrange your Pink Lemonade Cookies Recipe on pastel-colored plates or tiered serving trays with fresh lemon slices and edible flowers to enhance the visual appeal. Wrapping a few in pretty cellophane bags tied with a ribbon makes an adorable gift or party favor that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They will stay soft and flavorful for up to 4 days, making it easy to enjoy them across the week without losing their tender charm.
Freezing
If you want to prepare Pink Lemonade Cookies Recipe in advance, freeze the cookie dough balls before baking. Place them on a tray until firm, then transfer to a freezer-safe bag. When ready to bake, add a couple of extra minutes to the baking time—fresh cookies anytime you want!
Reheating
To enjoy cookies warm, simply microwave one or two for about 10 seconds or place them in a low oven for a few minutes. This will revive their softness and bring back that freshly baked feel.
FAQs
Can I use fresh lemon juice instead of pink lemonade concentrate?
Fresh lemon juice is delicious but won’t provide the concentrated flavor or the subtle sweetness that pink lemonade concentrate offers. If you use lemon juice, consider adding extra sugar and a bit of pink food coloring to keep the balance.
What makes these cookies pink?
The natural pink color mainly comes from the pink lemonade concentrate and the optional food coloring. The concentrate gives a lovely soft pink tint, but adding a drop of red or pink food coloring brightens the cookies up for a more vivid appearance.
Are these cookies chewy or crispy?
These cookies have a beautiful tender and chewy texture with slightly crisp edges, thanks to the sugar coating and baking time. They are not overly crunchy, which makes them delightfully soft in the center.
Can I add lemon zest to the recipe?
Absolutely! Adding a teaspoon of lemon zest enhances the lemon flavor and adds a lovely fragrant note. It’s a great way to boost the citrus punch if you love that extra zing.
How many cookies does this recipe yield?
This Pink Lemonade Cookies Recipe makes about 24 medium-sized cookies, ideal for sharing or storing for later snacking.
Final Thoughts
There’s just something magical about the way these Pink Lemonade Cookies Recipe combine bright, cheerful flavors with tender, melt-in-your-mouth texture. It’s the kind of treat that feels like a warm hug from summer, no matter the season. I truly encourage you to give this recipe a whirl—you’ll be surprised at how quickly they become a forever favorite in your cookie collection!
Print
Pink Lemonade Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pink Lemonade Cookies are a delightful twist on classic sugar cookies, infused with the tangy, refreshing flavor of pink lemonade concentrate. Soft, chewy, and lightly sweetened, they make the perfect summer treat or a fun dessert to brighten any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup frozen pink lemonade concentrate (thawed)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1–2 drops red or pink food coloring (optional)
Coating
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat Oven and Prepare Pans: 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, beat the softened butter and 1 cup granulated sugar together until the mixture is light and fluffy. This creates a creamy base for the cookies.
- Add Wet Ingredients: Beat in the egg until fully incorporated, then mix in the thawed pink lemonade concentrate and optional food coloring to achieve the desired pink hue.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures they are evenly distributed for consistent texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and making the cookies tough.
- Form and Coat Dough Balls: Scoop tablespoon-sized amounts of dough, roll them into balls, then roll each ball in the 1/4 cup granulated sugar to create a lightly crunchy exterior.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes or until the edges are set and the bottoms turn a light golden color.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their chewy texture.
Notes
- For an extra tangy flavor boost, add 1 teaspoon of lemon zest to the dough.
- Optional: Drizzle cookies with a simple glaze made from powdered sugar and a splash of pink lemonade concentrate for added sweetness and decoration.
- Use parchment paper or silicone baking mats to avoid sticking and aid in clean-up.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
