Pin it
Nothing says summer quite like the bright tang of lemon and the nostalgia of pink lemonade. These pink lemonade cookies bring both together in every sweet bite. They are soft, chewy, and finished with a gentle dusting of powdered sugar that makes them perfect for picnics and warm weather gatherings.
I made these for a garden party with friends and everyone wanted the recipe. The color alone makes them a showstopper but the flavor was what had everyone reaching for seconds.
Ingredients
- Unsalted butter: gives the cookies a rich base and keeps the texture tender Choose fresh high quality butter for the best flavor
- Granulated sugar: adds sweetness and contributes to the chew
- Powdered sugar: adds a smooth texture and makes the cookies soft inside Sift to prevent clumps
- Large egg: binds everything together and gives a little lift Choose the freshest eggs you can
- Lemon juice and zest: bring in the signature tart flavor Always zest before juicing and use organic lemons when possible
- All purpose flour: creates structure and helps the cookies hold their shape Use a spoon to fill your measuring cup for accuracy
- Baking powder: ensures a gentle rise for a slightly cakey cookie
- Baking soda: helps with spread and browning
- Salt: sharpens the lemon flavors and balances sweetness Use fine sea salt for even distribution
- Pink lemonade drink mix: is the secret for bright color and distinctive pink lemonade taste Make sure it is fresh to get both flavor and color
- White chocolate chips (optional): add a creamy sweet note Use a good quality chip that melts nicely
- Extra powdered sugar for dusting: makes them look bakery worthy
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350°F or 175°C and line two baking sheets with parchment paper Make sure the oven is fully preheated before you bake as this helps the cookies set properly and keeps them from spreading too much
- Cream the Butter and Sugars:
- Use a large mixing bowl and beat together the softened butter granulated sugar and powdered sugar Use a hand mixer or stand mixer on medium speed and cream until the mixture looks pale and fluffy This usually takes three to four minutes and creates the perfect starting texture
- Add Egg and Citrus:
- Add the large egg lemon juice and lemon zest into the creamed butter mixture Beat again until everything is well combined The acid from the lemon also reacts with the baking soda for a lighter cookie
- Combine Dry Ingredients:
- In a separate bowl whisk together flour baking powder baking soda salt and the pink lemonade drink mix Continue mixing until you see the color evenly distributed This dry mix ensures the flavor and color are all through the dough
- Mix Dry into Wet:
- Gradually pour the dry mixture into the wet mixture Stir by hand or with a mixer on low speed until there are no dry spots left If you want extra creaminess and a touch more sweetness fold in the white chocolate chips here Do not overmix as it can make the cookies tough
- Scoop and Shape:
- Take a cookie scoop or a tablespoon and measure even balls of dough Place them onto the parchment lined baking sheets leaving about two inches between each dough ball Flatten each slightly using the bottom of a glass to ensure even baking This also gives you that classic cookie top
- Bake the Cookies:
- Place the trays into your preheated oven and bake for ten to twelve minutes You are looking for lightly golden edges The centers may look a bit underbaked at first but they will finish setting on the hot tray as they cool
- Cool and Dust:
- Remove the trays and let the cookies cool for about five minutes before moving them to a wire rack When they reach room temperature dust generously with powdered sugar This finish gives them an extra pretty touch and echoes classic lemonade stands
Pin it
Lemon zest has always been my favorite cookie ingredient I love how it instantly brightens every batch As a kid I used to help zest the lemons for my grandmother’s baking and the scent always brings back those sunny afternoons in her kitchen
Storage Tips
Keep your pink lemonade cookies extra soft by storing them in an airtight container at room temperature They will stay fresh for up to four days If you want to enjoy them longer freeze the cookies in a single layer then transfer to a freezer bag They thaw quickly and taste just as good
Ingredient Substitutions
If you cannot find pink lemonade drink mix try using plain powdered lemonade and a drop of natural pink food coloring for the same look and flavor For an alternative to white chocolate chips try adding dried cranberries or leave them out altogether if you prefer a more traditional sugar cookie texture
Serving Suggestions
These cookies pair beautifully with anything tangy or citrusy Serve them next to a pitcher of homemade pink lemonade or a chilled glass of iced tea For a fun presentation lay out the cookies on a pastel colored platter and garnish with fresh lemon slices
Cultural and Historical Context
Pink lemonade has been a beloved fairground treat since the late 1800s and its familiar color and flavor evoke childhood nostalgia These cookies capture that same carefree summer feeling in every bite making them perfect for picnic baskets and school bake sales
Pin it
Every time I make these pink lemonade cookies I am reminded of summers at home with open windows and laughter from family and friends The flavor is so bright and irresistible that these cookies rarely last a full day in my kitchen
Frequently Asked Questions
- → How do I get a strong pink lemonade flavor?
The key is using pink lemonade drink mix and enhancing with fresh lemon juice and zest for a vibrant, tangy note.
- → Can I add other mix-ins besides white chocolate?
Yes! Try dried cranberries or chopped nuts for added texture and flavor variation.
- → How do I ensure the cookies stay soft?
Avoid overbaking; remove them when the centers look slightly underdone. They will set as they cool.
- → What's the best way to present pink lemonade cookies?
Arrange on a pastel platter, dust with powdered sugar, and garnish with lemon slices for a gorgeous look.
- → Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking for convenience and intensified flavor.