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
Scale
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.
