Pink Lemonade Cookies Easy

Sweet tangy and buttery pink lemonade cookies are the kind of treat that instantly brightens up a day Whether it is a summer picnic or a rainy afternoon at home these cookies deliver a pop of citrus with every bite and they are so soft you might have trouble saving any for later

I first baked these for a neighborhood bake sale and children could not get enough of their pretty color and zingy flavor Since then they have become a must for any family summer gathering

Ingredients

• Unsalted butter: Adds richness and helps cookies stay soft and tender For the best flavor use real butter and let it soften at room temperature
• Granulated sugar: Provides sweetness and a little crunch on the edges
• Powdered sugar: Makes these cookies extra soft and gives a velvety texture Use fresh unflavored powdered sugar for the best result
• Large egg: Binds everything together for chewy cookies Select the freshest eggs for best results
• Lemon juice: Brings brightness and tang Freshly squeezed citrus is far more flavorful than bottled juice so grab a fresh lemon
• Lemon zest: Adds a punch of aroma and real citrus oil Make sure to zest before juicing to get the most flavor
• All purpose flour: Forms the base Tailor your cookies by using a high quality flour for tender results
• Baking powder and baking soda: Work together to make the cookies rise slightly and stay soft always check they are fresh for good leavening
• Salt: Enhances all the flavors and balances the sweetness Select fine sea salt if possible
• Pink lemonade drink mix: The showstopper of this recipe for both color and zing Use a powdered drink mix and check it is fresh and flavorful
• White chocolate chips (optional): For creamy little bursts that complement the citrus Select a high quality chip for best melting
• Powdered sugar for dusting: Gives the perfect pretty finish Use a fine mesh sieve to lightly sprinkle over cooled cookies

Step by Step Instructions

Prep the Oven and Pans:

Set your oven to 350 degrees Fahrenheit Place parchment paper on two large baking sheets so cookies do not stick and cleanup is easier

Cream the Butter and Sugars:

In a big mixing bowl use an electric mixer to beat softened butter granulated sugar and powdered sugar for at least three to four minutes Mix on medium speed and keep going until the mixture is super light and fluffy This builds an airy texture for delicate cookies

Add Lemon and Egg:

Crack in the egg and pour in the lemon juice and zest Mix on medium until the egg disappears and everything in the bowl looks smooth The zest and juice should smell bright and citrusy

Mix the Dry Ingredients:

In another bowl whisk flour baking powder baking soda salt and pink lemonade mix Whisk well to evenly distribute leaveners and avoid dry streaks

Combine Wet and Dry Mixtures:

Slowly add the dry mix to your butter mixture Mix gently on low or stir by hand until you see no streaks of flour The dough should be thick and smooth To avoid tough cookies do not overmix

Add Optional Add Ins:

If white chocolate chips are your style fold those in now using a spatula so they are evenly scattered through the dough

Portion the Dough:

Use a cookie scoop or spoon to scoop out dough and place it onto your prepared baking sheets Leave about two inches between each cookie ball for spreading Slightly flatten the tops with the bottom of a glass for a gentle rise and pretty finish

Bake:

Bake in the center of your oven for ten to twelve minutes Watch for very light golden edges and slightly soft looking centers That softness will mean chewy cookies

Cool Down:

Leave cookies on the baking sheet for five minutes to firm up Move them gently to a wire rack to finish cooling

Dust with Sugar:

Once cookies are cool use a small sieve to dust the tops generously with powdered sugar This makes them look and taste like lemonade stand treats

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How to Store These Cookies

Pink lemonade cookies keep for up to five days if stored in an airtight container at room temperature For longer storage you can freeze both the baked cookies and the raw dough Roll the dough in balls and freeze on a tray then transfer to a zip top bag To enjoy later thaw frozen dough or cookies at room temperature before serving

Ingredient Swaps and Ideas

If you want to make these gluten free a good one to one gluten free flour blend works well You can also swap in orange zest and juice for an orangeade twist If pink lemonade mix is unavailable try regular lemonade mix and a few drops of natural pink food coloring

Serving Suggestions

Serve these cookies chilled for a refreshing treat on hot days They go perfectly with a glass of icy pink lemonade or even tucked into a lunchbox For parties garnish your cookie tray with slices of fresh lemon and a sprinkle of edible flowers if you like extra color

Where These Cookies Came From

Pink lemonade cookies are a fun twist on traditional lemonade desserts capturing vintage lemonade stand vibes with modern convenience The drink mix brings both flavor and color and reminds me of summer evenings spent outside with friends and pitchers of pink lemonade

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Common Questions

→ Can I use fresh lemon instead of drink mix?

The pink lemonade drink mix gives a signature flavor and color. Fresh lemon can be used for zest and juice, but the mix adds sweetness and pink tint.

→ Are these cookies suitable for vegetarians?

Yes, these cookies are vegetarian. Just ensure the white chocolate chips (if added) don't include animal-based gelatin or other non-vegetarian ingredients.

→ What's the best way to store pink lemonade cookies?

Store cooled cookies in an airtight container at room temperature for up to five days. If needed, layer with parchment to prevent sticking.

→ How can I make the cookies more vibrant in color?

Add a few drops of pink food coloring to the dough during mixing for extra pinkness. Mix until evenly colored.

→ Can the cookies be made gluten-free?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Check that all other ingredients are certified gluten-free.

→ Is it necessary to use both sugars?

Using both granulated and powdered sugar creates a softer, tender cookie texture with a slight melt-in-the-mouth finish.