If you crave a burst of sunny sweetness with every bite, this Pink Lemonade Cookies Recipe is your new best friend in the kitchen. These soft, tender cookies are infused with real pink lemonade concentrate, giving them a refreshingly tangy twist that perfectly balances the buttery richness. Their delightful rosy hue and sparkling sugar coating make them a fun treat that instantly brightens any day, whether you’re lounging in the summer sun or simply need a citrusy pick-me-up. Trust me, once you try these cookies, they’ll become a beloved staple for sharing with friends or savoring by yourself.
Ingredients You’ll Need
These ingredients are simple staples, but each plays an essential role in creating that perfect texture, flavor, and color for the Pink Lemonade Cookies Recipe. From creamy butter to tangy frozen pink lemonade concentrate, every addition enhances the cookie’s magic.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base that gives the cookies their tender texture.
- Granulated sugar (1 cup): Sweetens the dough and helps create a delicate crisp edge when baked.
- Large egg (1): Binds the ingredients and adds moisture for softness.
- Frozen pink lemonade concentrate (1/4 cup, thawed): Infuses the cookies with that signature tangy citrus flavor and a touch of pink color.
- All-purpose flour (2 1/2 cups): Forms the structure and body of each cookie.
- Baking soda (1/2 teaspoon): Helps the cookies rise nicely for a light texture.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavors overall.
- Pink food coloring (optional): Deepens the rosy hue if you want a more vivid color.
- Extra granulated sugar (1/4 cup): For rolling the dough balls, ensuring a sparkling, sweet crust.
How to Make Pink Lemonade Cookies Recipe
Step 1: Prepare Your Oven and Base
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This sets the stage for cookies that bake evenly without sticking. Then, in a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—that takes a few minutes and gives your cookies a tender crumb.
Step 2: Add the Egg and Pink Lemonade
Beat in the egg first to combine the rich flavors, then pour in the thawed pink lemonade concentrate. Mixing these until fully incorporated spreads that lovely tang throughout the dough. If you want extra visual appeal, add a few drops of pink food coloring here to intensify the rosy tint.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the rising agent and salt are evenly distributed, which helps your cookies bake consistently.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Overmixing can make your cookies tough, so keeping it light is key to softness.
Step 5: Shape and Sugar-Coat
Using a tablespoon-sized scoop or spoon, form balls of dough and roll each in the extra granulated sugar. This final touch gives your cookies a gorgeous, sparkly exterior that hints at the sweet burst inside.
Step 6: Bake and Cool
Place the sugar-coated dough balls on your lined baking sheets at least two inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are just set and the bottoms turn a light golden shade. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely—this helps them set perfectly without breaking.
How to Serve Pink Lemonade Cookies Recipe
Garnishes
To make your Pink Lemonade Cookies Recipe even more charming, consider dusting them with additional powdered sugar or a light drizzle of a simple glaze made from powdered sugar and pink lemonade concentrate. A tiny sprinkle of lemon zest on top adds a fresh citrus punch that brightens each bite beautifully.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk, iced tea, or even a refreshing sparkling lemonade for an extra citrus vibe. Serve alongside fresh fruit like strawberries or raspberries to complement their fruity sweetness and keep the presentation vibrant and summery.
Creative Ways to Present
For festive occasions, stack the cookies into a charming pink lemonade-themed cookie tower or place them in pretty pastel-colored tins for gift-giving. You can also sandwich softened cream cheese or lemon curd between two cookies for a delightful twist that elevates the Pink Lemonade Cookies Recipe to an irresistible treat.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Pink Lemonade Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to a week, making them perfect for enjoying throughout the week or sharing with guests.
Freezing
If you want to keep these cookies fresh longer, freeze the dough balls before baking or freeze the baked cookies themselves. For dough, simply shape and sugar-roll, then freeze on a lined tray before transferring to a freezer bag for up to 3 months. Baked cookies freeze well too, just wrap them tightly in plastic wrap and place in a freezer-safe container.
Reheating
To bring back that freshly baked warmth, reheat cookies in a low oven at 300°F for 5 to 8 minutes or microwave for about 10 seconds. Just be careful not to overheat them, or they might become too soft or dry out.
FAQs
Can I substitute fresh lemon juice for the frozen pink lemonade concentrate?
Fresh lemon juice is lovely, but the frozen pink lemonade concentrate adds both tartness and some sweetness along with the signature color. If you use fresh lemon juice, you might want to add extra sugar and a drop of pink food coloring to replicate the flavor and look.
Are Pink Lemonade Cookies Recipe gluten-free friendly?
The classic recipe calls for all-purpose flour, which contains gluten. However, you can try substituting a gluten-free baking blend designed for cookies to make a gluten-free version with similar texture and flavor.
Can I make these cookies vegan?
Traditional Pink Lemonade Cookies Recipe includes butter and egg, but you can experiment by using vegan butter and a flax egg or commercial egg replacer. Keep in mind the texture and taste might vary slightly, but you can still get delicious results.
How do I make the cookies more pink without food coloring?
The intensity of the pink color comes mostly from the frozen pink lemonade concentrate and food coloring. If you prefer to avoid artificial food coloring, try increasing the pink lemonade concentrate slightly or use natural pink coloring like beet juice in very small amounts.
Can I add other flavors or mix-ins to the cookies?
Absolutely! Lemon zest adds a fresh zing, while a handful of white chocolate chips or dried cranberries can complement the tangy flavor beautifully. Just fold them into the dough before baking for a fun twist on the basic Pink Lemonade Cookies Recipe.
Final Thoughts
I hope you’re as excited as I am for you to try this Pink Lemonade Cookies Recipe. It’s truly one of those delightful sweets that’s easy to make, instantly brightens your day, and impresses anyone lucky enough to taste it. Whether you bake them for yourself, to share with friends, or as a charming gift, these cookies promise big smiles and a little sunny cheer in every bite. Give them a whirl—you won’t regret it!
Print
Pink Lemonade Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pink Lemonade Cookies are a delightful summer treat featuring a soft, chewy texture infused with the tangy sweetness of pink lemonade. With a subtle pink hue and a sugary crust, they bring a refreshing citrus twist to classic sugar cookies, perfect for warm-weather gatherings or anytime you crave a fruity, colorful dessert.
Ingredients
Cookie Dough
- 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
- 1/4 teaspoon salt
- Pink food coloring (optional)
For Rolling
- 1/4 cup granulated sugar
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and 1 cup granulated sugar until the mixture becomes light and fluffy, which incorporates air for tender cookies.
- Add Egg and Pink Lemonade: Beat in the large egg and the thawed pink lemonade concentrate until the ingredients are fully combined. At this point, add a few drops of pink food coloring if you want a stronger pink hue.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Form Dough Balls and Roll: Scoop tablespoon-sized portions of dough and roll each ball in the additional 1/4 cup granulated sugar, coating them evenly for a sweet, crunchy exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the bottoms turn a light golden color, signaling they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set up, then transfer them to a wire rack to cool completely, ensuring they firm up properly without becoming soggy.
Notes
- For an extra burst of lemon flavor, fold in 1 teaspoon of lemon zest to the dough before baking.
- You can enhance sweetness and add a glossy finish by drizzling the cooled cookies with a simple glaze made from powdered sugar mixed with some pink lemonade concentrate.
