Dessert

Pink Lemonade Cookies Recipe

ByMaya bella April 13, 2026April 13, 2026

Introduction

Pink Lemonade Cookies are a delightful treat bursting with bright lemon flavor and a lovely pink hue. Soft, chewy, and topped with creamy lemon frosting, these cookies are perfect for spring gatherings or whenever you want a refreshing, sweet snack.

Ingredients

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

Instructions

Step 1: Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: In a stand mixer, cream together softened butter and sugar for 2–3 minutes until light and fluffy.
Step 3: Add egg, lemon extract, and pink food coloring. Mix for 2–3 minutes, adding more coloring as needed to achieve a deep pink shade.
Step 4: Add flour and baking soda. Mix just until combined.
Step 5: Scoop dough using a tablespoon or small cookie scoop. Roll into balls, then gently flatten into discs about ½ inch thick. Place on prepared baking sheets, spacing about 2 inches apart.
Step 6: Bake for 9–12 minutes, until edges are set and centers are no longer glossy. Cool completely before frosting.
Step 7: To make the frosting, beat softened butter, powdered sugar, lemon juice, and heavy cream on low speed until combined.
Step 8: Increase speed to medium and beat until smooth and fluffy, scraping down sides as needed. Add pink food coloring until desired shade is reached.
Step 9: Transfer frosting to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cookie, starting in the center and spiraling outward.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon zest to the cookie dough.
Use gel food coloring for more vibrant pink without altering dough consistency.
Swap lemon extract with fresh lemon zest and vanilla extract for a more natural flavor.
If you prefer a softer frosting, add a little more heavy cream, one teaspoon at a time.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze un-frosted cookies for up to 3 months. Thaw and frost before serving. If refrigerated, bring cookies to room temperature before enjoying for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon extract?

Yes, you can substitute lemon extract with lemon juice or lemon zest, but lemon extract provides a concentrated flavor that really stands out in these cookies.

How can I prevent the frosting from melting?

Ensure cookies are completely cooled before frosting. Also, store frosted cookies in a cool place or refrigerate until ready to serve to keep the frosting stable.