Pink Lemonade Sugar Cookies combine powdered pink lemonade mix, lemon extract, and fresh lemon zest for a bright, sweet-tart citrus flavor. Rolled in sugar before baking, these pretty pink cookies are perfect for summer parties, birthdays, and baby showers.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Cookie Recipes, Dessert - Cookies
Cuisine: American
Keyword: lemonade cookies, pink cookies, pink lemonade cookies
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large bowl with a hand mixer or the bowl of a stand mixer along with the paddle attachment, blend the butter, sugar, and lemonade mix until light and fluffy.
Blend in the egg, vanilla, and lemon extract.
In a medium-size bowl, stir together the flour, baking soda, and salt.
Blend the flour mixture into the butter and sugar mixture in ⅓ increments, blending well after each addition of flour.
Add the lemon zest and food coloring (if using).
Roll the dough into 1 inch balls and roll each ball into the ¼ cup granulated sugar to coat.
Place the balls onto parchment-lined baking sheets, leaving 2" between each cookie.
Bake cookies in a preheated oven for 12-15 minutes, making sure to rotate the sheets halfway throughout the baking process.
Bake just until the edges just begin to brown.
Remove, cool on a cooling rack, and continue the process with the remaining dough.
Notes
Store cookies in an airtight container at room temperature for 5 days.Store cookies in an airtight container in the refrigerator for 7-10 days.Cookies may be frozen after baking.Store them in an airtight container or freezer bag. Label and date. Freeze for up to 3 months.