Get ready to fall in love with these vibrant Pink Lemonade Cookies! With a burst of citrusy brightness and an irresistible soft texture, these cookies are like a breath of summer in every bite. The playful pink hue makes them as eye-catching as they are delicious, delivering the sweet-tart zing of classic pink lemonade in cookie form. They’re perfect for picnics, parties, or just to perk up your afternoon snack routine. Trust me, once you try these, you’ll never look at lemonade or cookies the same way again.
Ingredients You’ll Need
You’ll be amazed at how just a handful of classic baking staples come together to create something truly magical. Each ingredient in these Pink Lemonade Cookies has a starring role, building the sweet, zesty, and melt-in-your-mouth experience that makes every bite special.
- All-purpose flour: The foundation of soft, chewy cookies with just the right bite.
- Baking soda: Helps the cookies puff up ever so slightly, giving that tender center.
- Salt: A pinch enhances the citrus flavor and balances the sweetness beautifully.
- Unsalted butter (softened): Infuses richness and that beloved buttery texture to every cookie.
- Vegetable oil: Adds a fabulous bit of moisture for cookies that stay tender longer.
- Granulated sugar: Sweetens up the dough and adds a hint of sparkle to the outside when rolled.
- Frozen pink lemonade concentrate (thawed): The secret to the zingy, unmistakable lemonade flavor.
- Large egg: Binds everything together and gives the cookies a perfect chewy crumb.
- Vanilla extract: A subtle backdrop that rounds out the citrus notes.
- Red food coloring (optional): For that extra pop of pink—totally optional, but so much fun!
- Granulated sugar (for rolling): A sweet coating that adds sparkle and just a little crunch.
How to Make Pink Lemonade Cookies
Step 1: Get Your Oven Ready
Start by preheating your oven to 350°F (175°C), then line two baking sheets with parchment paper. This not only ensures even baking, but it also makes cleanup a breeze. There’s nothing quite like sliding your tray of pretty-in-pink cookies onto a perfectly prepared surface.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Whisking helps distribute the baking soda and salt evenly throughout the flour, which means your cookies will bake up just right—no surprise salty bites or uneven rising!
Step 3: Cream Butter, Oil, and Sugar
In a large bowl, beat the softened butter, vegetable oil, and 1 cup of sugar until the mixture is light and fluffy. This step is key for that cloud-like texture in your Pink Lemonade Cookies. Take your time—this is the secret to perfectly tender cookies.
Step 4: Add the Pink Lemonade!
Now comes the fun part: add the pink lemonade concentrate, the egg, vanilla extract, and a couple drops of red food coloring if you want to really amp up the color. Beat until fully combined and marvel at the gorgeous pale pink hue beginning to form.
Step 5: Combine Wet and Dry Ingredients
Slowly add your flour mixture to the wet ingredients, mixing just until a soft dough forms. Avoid over-mixing at this stage; you want the cookies to stay tender and chewy.
Step 6: Roll and Sugar-Coat
Scoop tablespoon-sized portions of dough, roll each one into a ball with your hands, and then give them a gentle roll in the reserved 1/4 cup sugar. This simple step adds a beautiful, sparkly finish and a satisfying texture to every bite.
Step 7: Bake to Perfection
Place cookie balls about 2 inches apart on your lined baking sheets and bake for 10–12 minutes. Cookies are ready when the edges are set but the centers still look a bit soft—they’ll firm up as they cool, keeping that irresistible chewy center.
Step 8: Cooling Time
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. Giving them a few minutes to settle sets the structure and makes moving them a breeze. Once fully cooled, they’re ready for their big debut!
How to Serve Pink Lemonade Cookies
Garnishes
For a festive finishing touch, try drizzling your Pink Lemonade Cookies with a simple lemon glaze or a scattering of pink sprinkles. A tiny bit of finely grated lemon zest over the top brightens both the look and the flavor, making these cookies shine in every sense.
Side Dishes
Pair these cookies with a tall glass of iced tea, a scoop of vanilla ice cream, or even a classic pink lemonade for double the nostalgia. They also play beautifully alongside fresh berries or a platter of light tea sandwiches for a breezy garden party vibe.
Creative Ways to Present
Stack your Pink Lemonade Cookies high on a white cake stand for maximum color impact, or tuck a few into clear cellophane bags tied with a pink ribbon for adorable party favors. For a birthday or baby shower, arrange them in pastel shades on a tiered tray for a show-stopping sweets table.
Make Ahead and Storage
Storing Leftovers
To keep your Pink Lemonade Cookies at peak freshness, stash them in an airtight container at room temperature. They’ll stay irresistibly soft and flavorful for up to four days—if they last that long!
Freezing
Want to enjoy these cookies anytime? Place baked (and completely cooled) cookies in a freezer-safe bag or container and freeze for up to two months. Alternatively, freeze unbaked dough balls; just bake straight from the freezer, adding an extra minute or two to the baking time.
Reheating
If you prefer your cookies slightly warm, pop them in a 300°F oven for 2–3 minutes or give them a quick zap in the microwave for about 10 seconds. The aroma of pink lemonade will fill your kitchen all over again—pure magic!
FAQs
Can I use regular lemonade concentrate instead of pink?
Absolutely! While the classic Pink Lemonade Cookies look extra fun with their playful color and fruity twist, regular lemonade concentrate works in a pinch—the flavor will still be deliciously zesty.
Why roll the cookies in sugar before baking?
Rolling the dough balls in sugar gives that signature sparkly finish and a subtle crunch on the outside, which contrasts beautifully with the tender centers. It’s a tiny step that makes a big difference.
Can I add lemon zest for more citrus flavor?
Definitely! A teaspoon of finely grated lemon zest amps up the citrus aroma and flavor, making the cookies just that much more lemony and irresistible. It’s a favorite trick for citrus lovers.
What’s the best way to get a vibrant pink color?
A small amount of red food coloring gives these cookies their gorgeous pink hue. Start with 2 drops and add a third if you want a deeper shade—just mix well so the color is even throughout.
Can I double the recipe for a crowd?
No problem at all—this recipe doubles beautifully. Just make sure to mix your dough in a big enough bowl and bake in batches for best results.
Final Thoughts
If you’re on the hunt for a treat that feels both nostalgic and brand new, Pink Lemonade Cookies are guaranteed to delight! Their sunny flavor and eye-catching color make any day a little brighter. So roll up your sleeves and give them a try—you just might find your new signature cookie.
Print
Pink Lemonade Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pink Lemonade Cookies are a delightful treat bursting with citrus flavor and a hint of pink sweetness. Perfect for summer gatherings or whenever you crave a cheerful cookie that’s a bit out of the ordinary.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup frozen pink lemonade concentrate (thawed)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2–3 drops red food coloring (optional for a deeper pink)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, beat the butter, oil, and 1 cup of sugar until light and fluffy. Add the pink lemonade concentrate, egg, vanilla, and food coloring (if using), and beat until well combined.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, coat each ball in the remaining sugar, and place on the baking sheets. Bake for 10–12 minutes until set.
- Cool and Serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For an extra citrusy punch, add 1 teaspoon of lemon zest to the dough.
- These cookies can be topped with a lemon glaze or pink sprinkles for decoration.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
