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
Scale
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
