Introduction

These Pink Lemonade Cookies are bright, tangy, and sweet—perfect for a refreshing treat any time of year. With a soft lemon-flavored cookie base and fluffy pink frosting, they’re as delightful to look at as they are to eat.

The image shows a bright pink round dish full of small, pink sugar-coated cookies stacked in 2 to 3 layers, each cookie with a cracked surface texture. In front of the dish, two of these cracked pink cookies sit on a white napkin that rests on top of another colorful napkin with floral and leaf patterns. To the left of the dish is a mason jar filled halfway with a light pink drink and ice cubes. The background is a white marbled texture topped with striped fabric in pink, white, and green lines. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter, softened
¾ cup sugar
1 egg
1 tablespoon lemon extract
1½ cups flour
¾ teaspoon baking soda
Pink food coloring
½ cup unsalted butter, softened (for frosting)
3 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside.
Step 2: In a stand mixer bowl, cream together the softened butter and sugar for 2-3 minutes until light and fluffy.
Step 3: Add the egg, lemon extract, and pink food coloring to the butter mixture. Mix for 2-3 minutes, adjusting food coloring as needed to achieve a deep pink hue.
Step 4: Add the flour and baking soda to the bowl. Mix just until combined—avoid overmixing.
Step 5: Using a small ice cream scoop or tablespoon, portion out the dough and roll into balls. Flatten each ball between your palms into discs about half an inch thick. Place on the prepared baking sheets, leaving about 2 inches between each cookie.
Step 6: Bake for 9-12 minutes until the edges are set and the center is no longer glossy. Allow cookies to cool completely before frosting.
Step 7: To make the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer bowl. Mix on low speed until combined.
Step 8: Increase mixer speed to medium and beat until smooth and fluffy. Pause to scrape down the sides and continue mixing until evenly blended.
Step 9: Add pink food coloring a little at a time until reaching the desired shade.
Step 10: Transfer frosting to a piping bag fitted with a large star tip.
Step 11: Once cookies are cool, pipe a swirl of frosting starting from the center and spiraling outward on each cookie. Repeat with all cookies.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon zest to the cookie dough or frosting.
Use gel food coloring for more vibrant pink without altering the frosting consistency.
To make these gluten free, substitute the all-purpose flour with a one-to-one gluten-free baking flour blend.
Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator up to one week. Bring to room temperature or warm briefly before serving for best texture and flavor.

How to Serve

A white round tray filled with two layers of pink sugar cookies, each cookie is round with a lightly cracked surface and a soft, granulated texture, all neatly stacked one on top of the other. In front of the tray, two of these pink cookies are placed on a white napkin, resting on a colorful floral patterned cloth beneath it. To the left of the tray, there is a clear glass jar filled with pink lemonade and ice cubes, placed on top of a white marbled texture surface covered partially by a striped cloth in pink, white, and green colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies without food coloring?

Yes, the cookies and frosting will still taste delicious without food coloring but will have a pale lemon color rather than vibrant pink.

How do I prevent the frosting from being too runny?

If your frosting seems too soft, add more powdered sugar a tablespoon at a time until it thickens to your desired consistency. Chilling it briefly can also help firm it up.