Pink Lemonade Cookies are soft, chewy, and bursting with bright citrus flavor in every bite. If you love bakery-style cookies with a refreshing twist, this recipe delivers a perfectly balanced sweet and tangy treat. These vibrant pink cookies not only look beautiful on a dessert table, but they also taste like summer in cookie form. Topped with a smooth lemon frosting, Pink Lemonade Cookies make an irresistible addition to parties, bake sales, or simple weekend baking sessions at home.

Story

The first time I made Pink Lemonade Cookies, I wanted something cheerful and different from traditional chocolate chip cookies. I had been craving sweet lemon cookies, and I also wanted a dessert that felt light yet satisfying. So, I experimented with lemon extract and a touch of pink food coloring, and the result was stunning.

Pink Lemonade Cookies quickly became a favorite in my kitchen. They bring together the nostalgia of lemonade stands and the comfort of homemade cookies. Every batch fills the kitchen with a bright citrus aroma. Because they stay soft and chewy, they taste fresh even a day later. Whenever I serve Pink Lemonade Cookies at gatherings, they disappear quickly. Not only do they stand out among other pink summer treats, but they also deliver consistent flavor and texture every single time.

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

Frosting:

½ cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream
Pink food coloring

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.

Place the softened butter and sugar in the bowl of a stand mixer. Cream them together for 2–3 minutes until light and fluffy. This step builds structure and ensures your cookies stay tender.

Add the egg, lemon extract, and a small amount of pink food coloring. Mix for another 2–3 minutes. Add more food coloring gradually until you achieve a vibrant pink shade.

Next, add the flour and baking soda. Mix just until combined. Avoid overmixing, as that can make the cookies dense instead of soft.

Cooking Instructions

Use a tablespoon or small cookie scoop to portion the dough. Roll each portion into a ball, then gently press between your palms to flatten into a disc about ½ inch thick.

Place the dough discs on the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 9–12 minutes, or until the edges are set and the centers no longer appear glossy. Remove from the oven and allow the cookies to cool completely before frosting.

To prepare the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer. Mix on low until combined, then increase to medium speed and beat until smooth and fluffy. Scrape down the sides as needed to maintain consistency.

Add pink food coloring gradually until you reach the desired shade.

Transfer the frosting to a piping bag fitted with a large star tip. Pipe a swirl onto each cooled cookie, starting in the center and moving outward in a spiral motion.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip creaming the butter and sugar thoroughly. Proper creaming creates a lighter texture.

Avoid overbaking. Even one extra minute can reduce softness. Remove the cookies as soon as the edges set.

Do not frost warm cookies. Heat will melt the frosting and ruin the swirl.

Pro Tips for Better Flavor

Use fresh lemon juice in the frosting for a brighter citrus finish.

Chill the dough for 20–30 minutes if your kitchen is warm. This helps maintain shape while baking.

For stronger citrus flavor, add a small amount of lemon zest to the dough.

If you want a deeper pink color without thinning the batter, use gel food coloring instead of liquid.

Serving and Storage

How to Serve

Serve Pink Lemonade Cookies at room temperature for the best texture. They pair beautifully with iced tea, lemonade, or even vanilla ice cream. Because they qualify as an easy cookie recipe, you can prepare them ahead for birthdays, baby showers, or summer celebrations.

Arrange them on a white platter to highlight their bright color. These pink summer treats instantly elevate any dessert table.

How to Store Leftovers

Store the cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to protect the frosting.

For longer storage, refrigerate for up to 5 days. Allow them to come to room temperature before serving.

You can also freeze unfrosted cookies for up to 2 months. Thaw completely before decorating.

Conclusion

Pink Lemonade Cookies combine soft texture, vibrant color, and refreshing citrus flavor in one irresistible dessert. Whether you are searching for sweet lemon cookies to brighten your week or planning pink summer treats for a party, this recipe delivers consistent, delicious results. Try this easy cookie recipe today and enjoy a cheerful burst of citrus in every bite.

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Frequently Asked Questions

Can I use fresh lemon juice instead of lemon extract in the dough?

You can substitute fresh lemon juice, but the flavor will be milder. Lemon extract provides a stronger citrus profile without altering the dough consistency.

Why are my cookies spreading too much?

If your cookies spread excessively, your butter may be too soft. Chill the dough for 20–30 minutes before baking to help them hold their shape.

Can I make these cookies ahead of time?

Yes. You can bake the cookies a day in advance and frost them the next day. This makes preparation easier for parties and events.