Pink Lemonade Cookies

Pink Lemonade Cookies: A Refreshing Twist on a Classic Treat

There’s something irresistibly charming about pink lemonade—the perfect balance of tart and sweet, combined with a delightful rosy hue. Now, imagine capturing all those refreshing flavors into a cookie that’s both soft and chewy. That’s exactly what these Pink Lemonade Cookies offer: a burst of citrus brightness wrapped in a tender, colorful treat that’s as fun to make as it is to eat.

Pink Lemonade Cookies are a unique twist on your classic sugar cookie, infused with real lemon juice and zest, plus a hint of strawberry or raspberry for that signature pink tint. These cookies bring a playful, summery vibe to your cookie jar, perfect for warm weather gatherings, brunches, or simply brightening up your day. The recipe balances tangy and sweet without being overpowering, and the texture is just right—soft enough to bite into easily, yet sturdy enough to hold its shape beautifully.

What makes this recipe stand out is its use of fresh ingredients paired with simple pantry staples, resulting in cookies that taste homemade and fresh with each bite. Additionally, the optional pink sugar coating adds a subtle crunch and an extra pop of color, making these cookies as pretty as they are delicious. Whether you’re an experienced baker or just looking for a fun, new recipe to add to your repertoire, these Pink Lemonade Cookies are sure to become a favorite.

Ingredients

• For the Cookies:
• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest (from about 1 lemon)
• 1 teaspoon vanilla extract
• 1 tablespoon powdered pink drink mix (like pink lemonade or strawberry lemonade mix) or 2 teaspoons natural beet powder for color
• 1/4 cup (60ml) sour cream (for moisture and tenderness)

• For the Pink Sugar Coating (Optional):
• 1/4 cup (50g) granulated sugar
• 1 teaspoon powdered pink drink mix or beet powder

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy—this should take about 2-3 minutes using a hand mixer or stand mixer on medium speed.
4. Add the egg, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat until combined and smooth.
5. Add the powdered pink drink mix or beet powder to the wet ingredients and mix until evenly distributed, giving the dough a pale pink hue.
6. Add half of the dry ingredients to the wet mixture and mix on low speed until just incorporated.
7. Add the sour cream, then the remaining dry ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the cookies tender.
8. Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. If using, mix the granulated sugar and powdered pink drink mix together in a small bowl. Before baking, gently roll each dough ball in the pink sugar coating for an extra sparkle and subtle crunch.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve once cooled, enjoying the bright, tender, and flavorful bite that captures the essence of pink lemonade.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: Makes about 24 cookies
• Difficulty Level: Easy to Moderate

Tips & Variations

• Use room temperature butter to ensure even creaming with sugar, resulting in a light, tender cookie texture.
• Fresh lemon juice and zest are key for authentic flavor; avoid bottled lemon juice if possible.
• If you prefer a more vivid pink, increase the powdered pink drink mix slightly, or add a drop of natural pink food coloring.
• Do not overmix the dough once the flour is added to prevent tough cookies.
• For extra zestiness, sprinkle a tiny bit of lemon zest on top before baking.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Reheating: Warm slightly in the microwave for 10-15 seconds to refresh softness.
• Make-Ahead: The dough can be made ahead and refrigerated up to 2 days. Bring to room temperature before baking.

Nutritional Information (per cookie, approx.)

• Calories: 120
• Protein: 1g
• Carbohydrates: 18g
• Fat: 5g
• Fiber: 0.5g

Conclusion

Pink Lemonade Cookies are a delightful way to enjoy the fresh, invigorating flavors of pink lemonade in a soft, chewy cookie form. Their appealing pink color and balanced tart-sweet taste make them a standout treat for any occasion. Whether served with a glass of iced tea, at a summer party, or packed in lunchboxes, these cookies are sure to bring a smile to anyone’s face.

Give this recipe a try, and don’t forget to share your baking adventures and photos! Your feedback and creativity always add an extra sprinkle of joy to the kitchen community.