Pink Lemonade Cookies Bake (Print Version)
# Ingredients:
→ Dough
01 -
225 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
120 grams powdered sugar
04 -
1 large egg
05 -
2 tablespoons lemon juice
06 -
1 teaspoon lemon zest
→ Dry Ingredients
07 -
260 grams all-purpose flour
08 -
1 teaspoon baking powder
09 -
0.5 teaspoon baking soda
10 -
0.25 teaspoon salt
11 -
60 grams pink lemonade drink mix (powdered)
→ Add-ins and Toppings
12 -
45 grams white chocolate chips (optional)
13 -
Additional powdered sugar for dusting
# Instructions:
01 -
Preheat oven to 175°C and line two baking sheets with parchment paper.
02 -
In a large mixing bowl, cream together softened butter, granulated sugar, and powdered sugar with a mixer on medium speed until the mixture is light and fluffy, approximately 3 to 4 minutes.
03 -
Beat in the egg, lemon juice, and lemon zest until fully combined and smooth.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and pink lemonade drink mix until evenly distributed.
05 -
Gradually add the dry ingredients to the wet mixture, stirring just until no flour pockets remain. If using, fold in white chocolate chips at this stage.
06 -
Using a cookie scoop or tablespoon, portion out rounded balls of dough and place them on the prepared baking sheets, spacing each about 5 cm apart. Flatten each ball slightly with the bottom of a glass.
07 -
Transfer baking sheets to the preheated oven and bake for 10 to 12 minutes, until edges are lightly golden while centers remain soft.
08 -
Remove trays from oven and allow cookies to cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, then dust with additional powdered sugar before serving.
# Notes:
01 -
For a visually appealing presentation, arrange cookies on a colorful platter and garnish with fresh lemon slices. Serve with a glass of chilled pink lemonade for a refreshing pairing.