Best Pink Lemonade Cookies Recipes

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in 1/3 cup pink lemonade concentrate and egg. Beat in flour until dough comes together.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Combine confectioners' sugar, 2 tablespoons pink lemonade concentrate, and 2 tablespoons butter in a large bowl; beat with an electric mixer until icing is smooth. Beat in red food coloring.
• Spread icing over cooled cookies.

PINK LEMONADE FROSTED COOKIES

Steps:

• Add milk to drink mix in large bowl; stir until mix is dissolved.
• Add cream cheese, butter and powdered sugar; beat with mixer until blended.
• Spread onto cookies.

PINK LEMONADE GOOEY BUTTER COOKIES

Steps:

• Put the butter into a large mixing bowl.
• Cream the butter until soft and creamy.
• Add the cream cheese and beat until mixture is smooth.
• Beat in the egg, lemon extract and lemon zest until combined.
• Add the cake mix and beat just until well mixed.
• If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it's easy to handle.
• Preheat the oven to 350°F.
• Place some granulated sugar and confectioners' sugar into separate bowls.
• Roll the dough into 1-inch to 1 1/4-inch balls.
• Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
• Immediately drop the sugared dough ball into the confectioners' sugar and roll it to coat heavily with the sugar.
• Rolling the dough balls in the granulated sugar first helps the confectioners' sugar coating not sink into the baked cookies.
• Place the dough balls 2″ apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake.
• Take the cookies out of the oven when they look a little underdone.
• Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
• Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.

PINK LEMONADE COOKIES

Steps:

• 1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• 2. In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• 3. Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• 4. In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 35o degrees.
• In a large bowl, cream butter, sugar and lemonade mix until fluffy.
• Beat in egg, vanilla and lemon extract.
• In a separate bowl, mix flour and baking soda.
• Add dry ingredients to batter, beating until thoroughly combined.
• Form dough into 1-inch ball and roll in granulated sugar.
• Place balls 2-inch apart on well-greased cookie sheet.
• Bake for 10-12 minutes or until edges begin to brown.

PINK LEMONADE GOOEY BUTTER COOKIES

Steps:

• Put the butter into a large mixing bowl. Cream the butter until soft and creamy. Add the cream cheese and beat until mixture is smooth. Beat in the egg, lemon extract and lemon zest until combined. Add the cake mix and beat just until well mixed.
• If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it's easy to handle.
• Preheat the oven to 350 F.
• Place some granulated sugar and confectioners' sugar into separate bowls.
• Roll the dough into 1-inch to 1 1/4-inch balls.
• Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
• Immediately drop the sugared dough ball into the confectioners' sugar and roll it to coat heavily with the sugar. Rolling the dough balls in the granulated sugar first helps the confectioners' sugar coating not sink into the baked cookies.
• Place the dough balls 2″ apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake. Take the cookies out of the oven when they look a little underdone.
• Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
• Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.
• Adapted from a recipe I found years ago in a cookie club newsletter.

PINK LEMONADE COOKIES

Steps:

• Whisk together the flour and baking powder in a medium bowl. Combine the butter and granulated sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy and fluffy. Stop to scrape down the bowl. Add the lemonade concentrate; beat on low speed. The mixture will look like cottage cheese; that's okay. Stop to scrape down the bowl. Add the egg and a tiny dollop of gel food coloring or a few drops of liquid food coloring; beat on low speed until well incorporated. Add the flour mixture in three additions to form a sticky dough. If the color seems pale, knead in additional food gel coloring. Wrap the dough in plastic wrap; refrigerate for at least 1 hour and up to overnight. Preheat the oven to 350 degrees. Line three baking sheets with parchment paper. Lightly flour a work surface. Roll out half of the dough to a thickness of 1/4 inch. Use the 2 1/2-inch cookie cutter to cut out a total of 12 to 14 cookies, rerolling the dough scraps as needed. Arrange them on the baking sheets. Freeze each sheet of cutout cookies for 5 to 10 minutes. Repeat with the remaining dough. If desired, sprinkle some or all of the cookies with brown sugar after they have come out of the freezer. Bake one sheet at a time for 9 to 12 minutes or until they appear done at the center but have not browned on the edges. Cool on the sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.