Pink Lemonade Cookies Summer Treat (Print Version)
# Ingredients:
→ Cookie Dough
01 -
225 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
120 grams powdered sugar, plus more for dusting
04 -
1 large egg
05 -
2 tablespoons freshly squeezed lemon juice
06 -
1 teaspoon finely grated lemon zest
07 -
250 grams all-purpose flour
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/4 teaspoon salt
11 -
60 grams pink lemonade drink mix (powdered)
12 -
40 grams white chocolate chips (optional)
# Instructions:
01 -
Set oven to 175°C and line two baking sheets with parchment paper.
02 -
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar until the mixture is pale and fluffy, about 3-4 minutes.
03 -
Incorporate the egg, lemon juice, and lemon zest into the creamed mixture, blending thoroughly.
04 -
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pink lemonade drink mix until well combined.
05 -
Gradually add the dry mixture to the wet ingredients, mixing until a uniform dough forms. Fold in white chocolate chips if desired.
06 -
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them approximately 5 cm apart. Gently flatten each with the base of a glass.
07 -
Transfer sheets to the oven and bake for 10-12 minutes, or until edges turn light golden. Centres will remain soft.
08 -
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. When cooled, dust with additional powdered sugar.
# Notes:
01 -
Arrange on a vibrant platter with fresh lemon slices for enhanced presentation and serve with chilled pink lemonade.