Introduction

These Pink Lemonade Cookies are a delightful twist on classic sugar cookies, bursting with bright lemon flavor and a vibrant pink hue. Perfect for spring gatherings or anytime you want a cheerful treat, they’re topped with a creamy lemon frosting that’s both tangy and sweet.

Pink Lemonade Cookies Recipe - Recipe Image

Ingredients

½ cup butter, softened
¾ cup sugar
1 egg
1 tablespoon lemon extract
1½ cups flour
¾ teaspoon baking soda
Pink food coloring
½ cup unsalted butter, softened (for frosting)
3 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream
Pink food coloring (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat and set aside.
Step 2: In a stand mixer bowl, cream the softened butter and sugar together for 2–3 minutes until light and fluffy.
Step 3: Add the egg, lemon extract, and pink food coloring. Mix for another 2–3 minutes. Add more food coloring if you want a deeper pink shade.
Step 4: Add the flour and baking soda, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Scoop the dough with a small ice cream scoop or tablespoon and roll into balls. Flatten each ball into a disc about ½ inch thick. Place on the prepared baking sheet, leaving about 2 inches between each.
Step 6: Bake for 9–12 minutes until edges are set and centers are no longer glossy. Let cookies cool completely on a wire rack before frosting.
Step 7: For the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer bowl. Mix on low speed until ingredients start to come together.
Step 8: Increase mixer speed to medium and beat until smooth and fluffy. Stop occasionally to scrape down the sides and ensure even mixing.
Step 9: Add pink food coloring gradually until the frosting reaches your desired color.
Step 10: Transfer frosting to a piping bag fitted with a large star tip.
Step 11: Pipe a swirl of frosting onto each cooled cookie by starting in the center and moving outward in a spiral motion. Repeat for all cookies.

Tips & Variations

For a stronger lemon flavor, add a teaspoon of lemon zest to the dough along with the lemon extract.
If you prefer softer cookies, reduce baking time slightly; for crispier cookies, bake a minute or two longer.
Try substituting lemon extract with fresh lemon juice for a more natural citrus note, but reduce added liquid elsewhere slightly.
Use gel food coloring for more vibrant colors without affecting the consistency of dough and frosting.
Decorate with edible glitter or sprinkles to add extra sparkle and fun for parties.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but bring to room temperature before serving. You can also freeze unfrosted cookies for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or add it separately to maintain the cookie’s texture.

What if I don’t have a piping bag or star tip?

You can spread the frosting with a butter knife or a small spatula for a more rustic look. Alternatively, use a resealable plastic bag with a small corner snipped off to pipe the frosting.

Pink Lemonade Cookies Recipe

Print Recipe

★★★★★

4.9 from 448 reviews

These Pink Lemonade Cookies combine a soft, tender lemon-flavored cookie base with a creamy pink lemon frosting, making them a delightful treat perfect for spring gatherings or any time you crave a bright, citrusy dessert. With a beautiful pink hue and a refreshing lemon zest, these cookies are sure to impress both in taste and appearance.

Author: Ella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 20 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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, as needed

Frosting

½ cup unsalted butter (softened)
3 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream
Pink food coloring, as needed

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
Make the Cookie Dough: In a stand mixer bowl, cream together the softened butter and sugar for about 2-3 minutes until light and fluffy.
Add Wet Ingredients and Coloring: Mix in the egg, lemon extract, and pink food coloring. Continue mixing for 2-3 minutes, adding food coloring as needed to achieve a deep pink color.
Incorporate Dry Ingredients: Add the flour and baking soda to the mixture and mix just until fully combined, being careful not to overmix.
Shape the Cookies: Use a small ice cream scoop or tablespoon to portion the dough. Roll each portion into a ball, then flatten into discs about ½ inch thick. Place the dough discs on the prepared baking sheet, spacing them approximately 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 9-12 minutes, or until the edges look set and the centers are no longer glossy. Once done, transfer cookies to a wire rack to cool completely before frosting.
Prepare the Frosting: In a clean stand mixer bowl, combine the softened butter, powdered sugar, lemon juice, and heavy cream. Begin mixing on low speed until ingredients begin to blend.
Whip the Frosting: Increase the mixer speed to medium and beat until the frosting is smooth, fluffy, and cohesive. Stop occasionally to scrape down the sides of the bowl to ensure even mixing.
Add Pink Color: Gradually add pink food coloring to the frosting, mixing until your desired shade is achieved.
Pipe the Frosting: Transfer the frosting into a piping bag fitted with a large star tip for decorative swirls.
Frost the Cookies: Once the cookies have cooled, pipe a spiral of frosting onto each cookie, starting from the center and moving outward. Repeat with all cookies and serve.

Notes

For a more intense lemon flavor, consider zesting some fresh lemon peel into the dough or frosting.
Use gel food coloring for more vibrant and concentrated color without altering the frosting consistency.
Ensure cookies are completely cool before frosting to prevent the frosting from melting.
Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pink lemonade cookies, lemon cookies, frosted cookies, lemon frosting, pink cookies, citrus dessert