Pink Lemonade Cookies Easy (Printable Page)
# What You Need:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 cup powdered sugar
04 -
1 large egg
05 -
2 tablespoons lemon juice
06 -
1 teaspoon lemon zest
→ Dry Ingredients
07 -
2 cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/4 teaspoon salt
11 -
1/2 cup pink lemonade drink mix (powdered)
→ Optional Add-Ins
12 -
1/4 cup white chocolate chips (optional)
→ For Dusting
13 -
Additional powdered sugar, for dusting
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3–4 minutes.
03 -
Add the egg, lemon juice, and lemon zest. Beat until well combined.
04 -
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pink lemonade drink mix.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
06 -
If desired, fold in the white chocolate chips.
07 -
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
08 -
Bake for 10–12 minutes, or until the edges are lightly golden. Centers may look slightly underbaked—this is perfect.
09 -
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 -
Once cooled, dust with additional powdered sugar for a pretty finish.
# Helpful Tips:
01 -
For a fun twist, add a few drops of pink food coloring to enhance the color.
02 -
Lemon zest adds a fresh citrus aroma—don’t skip it!
03 -
Serve cookies with chilled pink lemonade or garnish the platter with fresh lemon slices for extra flair.
04 -
To make them gluten-free, use a 1:1 gluten-free flour blend.