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These Pink Lemonade Cookies are pure sunshine in every bite and bring a pop of summer flavor to any day. Bursting with tangy citrus and a playful hint of pink, they are perfect for bake sales, birthdays or just when you want an easy treat that feels special. The sweet tartness reminds me of lemonade stands on a hot day and the bright color always makes guests smile.
The first time I made these was for a summer picnic and they disappeared faster than the lemonade pitcher. Now my niece requests them for every family party
Ingredients
- Unsalted butter: Brings richness and softens the crumb so cookies stay moist. Be sure it is fully softened for best creaming.
- Granulated sugar and powdered sugar: Work together for the perfect texture. Granulated gives structure while powdered melts for tenderness.
- One large egg: Creates structure and helps soften the cookies. Do not use extra large eggs which might change the texture.
- Fresh lemon juice: Adds a big punch of tartness. Choose bright yellow fragrant lemons for best results.
- Lemon zest: Amplifies the citrus flavor. Always zest before juicing for maximum oils.
- All-purpose flour: Gives the cookies their body. Sift if lumpy for even mixing.
- Baking powder and baking soda: Work together for lift and spread. Check dates for freshness.
- Salt: Enhances every flavor. Do not skip.
- Pink lemonade drink mix: Gives a gorgeous color and playful sweet tart flavor. Choose a classic powder version for even color.
- White chocolate chips: Add creamy sweetness. Use high quality or leave out for a lighter cookie.
- Extra powdered sugar for dusting: Creates a pretty finish and light sweetness on top.
Step-by-Step Instructions
- Preheat the Oven:
- Start by setting your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Arrange two baking sheets lined with parchment so cookies will not stick and bake evenly.
- Cream the Butter and Sugars:
- Place fully softened unsalted butter in a big mixing bowl. Add both the granulated sugar and powdered sugar. Beat with a mixer on medium speed for three to four minutes. The texture should turn very pale and fluffy tinged with yellow. This step is essential so the cookies bake light and tender.
- Add Egg and Citrus:
- Crack in one large egg and pour in your measured lemon juice and lemon zest. Mix together until everything looks smooth and evenly combined. This move locks a hit of lemony aroma right into your dough.
- Combine Dry Ingredients:
- In a medium bowl whisk the flour, baking powder, baking soda, salt, and pink lemonade drink mix until everything is a single even color. Mixing dry ingredients ahead means every bite will have the right punch of pink lemonade.
- Mix Dry into Wet:
- Carefully stir the dry mixture into the creamed butter mixture. You want to work gently, folding until just incorporated so the cookies stay soft and puffy. If using white chocolate chips, fold them in with a few gentle turns.
- Scoop and Shape:
- Using a cookie scoop or a rounded tablespoon, drop balls of dough onto prepared trays. Space them apart so they do not meld together as they bake. Gently flatten each ball with the bottom edge of a clean glass. The shape should hold with slightly craggy edges.
- Bake the Cookies:
- Transfer trays to the hot oven. Bake for ten to twelve minutes. Look for edges that turn just golden while the centers still look a touch underdone. That is the secret to soft texture. The cookies will keep cooking as they rest out of the oven.
- Cool and Dust:
- Let the cookies sit on the hot tray for five minutes before moving to a wire rack so they do not break. Once cool, dust the tops with sifted powdered sugar. This gives a pretty snowy look and one extra hit of sweetness.
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My favorite ingredient has to be the pink lemonade drink mix because it instantly reminds me of childhood summers by the pool. The first time I made these my brother was visiting and we laughed about how the cookies turned our fingers pink just like chasing an ice pop in the backyard.
Storage Tips
Store these cookies in an airtight container at room temperature for up to four days. Place parchment between layers to prevent sticking. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag. They thaw in ten minutes for instant sunshine.
Ingredient Substitutions
You can swap the pink lemonade mix for classic lemonade powder if that is what you have. The color will be softer but the flavor stays bright. To make them gluten free, use a good all-purpose gluten free flour blend. If you want to keep them dairy free, use a vegan butter substitute.
Serving Suggestions
Pile these cookies on a colorful platter with fresh lemon slices for the prettiest dessert table. Try pairing with a big pitcher of sparkling pink lemonade, or use as toppers for lemon sorbet at a summer brunch. They are also great tucked into lunchboxes for a cheerful midday treat.
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Nothing beats pulling out a tray of these fragrant cookies on a gray afternoon. The splash of pink and intense lemon cheer everyone up and they are just the thing to share with friends over a big glass of lemonade.
Frequently Asked Questions
- → How do I achieve a true pink lemonade flavor?
The pink lemonade drink mix infuses both color and tartness. Fresh lemon zest and juice enhance citrus notes for authentic flavor.
- → Can I make the cookies ahead of time?
These cookies stay soft for several days in an airtight container, making them ideal for baking ahead.
- → What’s the perfect way to serve these cookies?
Arrange on a bright platter and garnish with lemon slices. Pair with a chilled glass of pink lemonade for an extra treat.
- → Is it possible to freeze the dough?
Yes, portion and freeze the dough balls. Bake from frozen, adding 1-2 extra minutes as needed.
- → Are white chocolate chips necessary?
They’re optional but add sweetness and a creamy texture. The cookies taste delicious with or without them.