Skip to Content

Pink Lemonade Cookies (With Buttercream Filling)

These homemade Pink Lemonade Cookies are packed with the sweet and lemony flavor of a cold glass of pink lemonade – in cookie form! And when you add buttercream to the center of these chewy sugar cookies, you have delicious sandwich cookies that are perfect for a summer day.

Pink Lemonade Cookies stacked on wooden serving board.

Want to Save This Recipe?

Enter your email below, and we'll send it directly to you. Plus, you'll get amazing recipes sent to you daily.

Save Recipe

By submitting this form, you consent to receive emails from Recipes Simple.

Jump to:

Whether you’re looking for a sweet treat to feed your kids while they’re on summer break or a fun snack to bring to your next get-together, these pink cookies are perfect!

They are full of lemon flavor but the best part is how simple they are to make!

If you love Pink lemonade desserts try these Pink Lemonade Cupcakes and this No Bake Pink Lemonade Pie. For more cookie recipes you might also like these Lemon Sugar Cookies and Lemon Pound Cake Cookies.


See printable recipe card below for all ingredients, specific measurements, and complete instructions.

All the Ingredients for Cookies set out on counter.
  • Butter - Allow the butter to come to room temperature so it's softened. 
  • Sugar - Granulated white sugar is sweetener used in this recipe.
  • Eggs - Set the eggs out for 20 to 30 minutes before using.
  • Lemon Extract - Adds extra lemon flavor to the cookies.
  • Lemon - You will use both the lemon juice and lemon zest in these cookies.
  • Flour - All-purpose white flour works best.
  • Pink Lemonade Powder - Use you favorite pink lemonade mix.
  • Powdered Sugar - Used to sweeten the filling.
  • Other Ingredients - Baking powder, salt, milk and food coloring which is optional.

How To Make Pink Lemonade Cookies

Butter and sugar in white mixing bowl.
Eggs, lemon extract, lemon juice and zest added to white mixing bowl.

To start, you’ll need to prepare the cookie dough by beating together the butter and sugar until light and fluffy. Make sure to start with softened butter to ensure the ingredients will blend together well.

Next, add the eggs, lemon extract, lemon zest, and lemon juice to the bowl and beat to combine. Mix until all the ingredients are combined.

Dry Ingredients added to  wet ingredients in mixing bowl.
Cookie dough rolled in ball and placed on baking pan.

Then you can add the dry ingredients to the bowl. Pour in the flour, baking powder, salt, and pink lemonade mix. Use your hand mixer or stand mixer to beat the dry ingredients into the butter mixture until a thick dough begins to form.

At this point, you will find that your cookie dough is a lightly tinted pink. If you want bright pink cookies, you can add a couple drops of red food coloring to the dough. Start by adding one to two drops, then mixing the tint into the dough. Then continue adding more food coloring one drop at a time until your desired shade of pink has been reached. (Adding food coloring is a completely optional.)

When you’re happy with the shade of pink, use a small cookie scoop to spoon the dough onto a parchment paper lined baking sheet. Keep the dough in a ball shape and do not flatten the cookies. As they bake, they’ll flatten out.

Cookies cooling on wire rack.

Place the cookies in the oven to bake for 10 to 12 minutes, until the edges of the cookies are golden brown but the center of the cookies is still slightly soft. After you take the pan out of the oven, let the cookies cool on the baking sheet for around five minutes, then transfer them to a wire cooling rack to cool completely.

How To Make Buttercream Filling For Cookies

Icing filling ingredients in white mixing bowl.
Adding filling to cookie bottom half while on cooking rack.

When your cookies are cool, prepare the pink lemonade frosting by beating together the softened butter, powdered sugar, lemon juice, and pink lemonade mix. If the frosting is too thick after mixing, add some milk to the bowl one tablespoon at a time until desired consistency is reached.

Since the frosting will also be a light pink color after mixing, you can add food coloring to the bowl for a brighter color. Mix the red food coloring in one drop at a time until you are satisfied with the shade of the buttercream. (Adding food coloring is optional.)

Pink Lemonade Cookies With Buttercream Filling cooling on wire rack.

Make sure all your cookies are completely cool, then flip half the cookies over so the bottom is facing upward. Pipe a layer of frosting onto each cookie, then place another cookie on top to form a sandwich.

Recipe FAQs

How Do I Store These Sandwich Cookies?

These cookies are best eaten fresh but if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. If you need to stack the cookies inside your container, place a piece of wax paper or parchment paper between each layer to prevent the cookies from sticking.

Can I Make Pink Lemonade Cookies Ahead of Time?

Since these homemade cookies have a soft and chewy texture, I find they are best enjoyed right when prepared. The longer they sit out, the softer they’ll get – especially if they have a layer of buttercream between them.

If you want to prepare these cookies ahead of time, I would suggest making the cookies up to one day in advance and storing them at room temperature. Add the icing right before you plan to serve your cookies to keep them from getting too soft.

Can I Make These Cookies with Other Drink Mixes?

Yes! These delicious sugar cookies can be prepared with regular yellow lemonade mix or any other powdered drink mix (like Kool-Aid). Use the same amount of drink mix as listed in the recipe, no matter what flavor you choose to use.

Pink Lemonade Cookies stacked together on wooden serving platter.

Stay Connected! Subscribe to my newsletter and follow along on FacebookInstagram, and Pinterest for the latest recipes.

I hope you enjoy these Pink Lemonade Cookies with buttercream filling! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Pink Lemonade Cookies stacked on wooden serving board.

Pink Lemonade Cookies

Author: Judy Wilson
These soft and chewy Pink Lemonade Cookies have a sweet and lemony flavor with a delicious buttercream filling.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 18
Calories 397 kcal


  • 1 cup butter, softened (2 sticks)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 Tablespoon lemon juice
  • Zest of one lemon
  • Red food coloring (optional)
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup pink lemonade powder

Buttercream Filling

  • ½ cup butter, softened (1 stick)
  • 5 cups powdered sugar
  • 2 Tablespoons pink lemonade powder
  • 1 Tablespoon lemon juice
  • 1 to 2 Tablespoons milk, (optional)


  • Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper.
  • Beat the butter and sugar in a large bowl until light and fluffy.
  • Next add the eggs, lemon extract, lemon juice, and lemon zest and beat to combine. Optional step: You can add one or two drops of red food coloring for a brighter pink color. Stir to combine.
  • Add in the flour, baking powder, salt, and pink lemonade powder and beat to combine.
  • Scoop the dough into a ball using a small cookie scoop.
  • Place the dough on the prepared baking pan. Bake for 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes.
  • Then transfer the cookies to a wire cooling rack to cool completely before icing.
  • To make the icing, beat together the butter, powdered sugar, pink lemonade powder, and lemon juice. Optional Step: You can add one to two drops of red food coloring to the icing for a brighter pink color. Stir to mix
  • If the icing is too thick, add ½ tablespoon of milk at a time until the desired consistency is reached.
  • When the cookies are cool, pipe the icing onto the bottom of half the cookies and then top the icing with the remaining cookies to make sandwiches.


These are best eaten fresh but if you have leftovers you can store the cookies in an airtight container in the refrigerator for up to 3 days. If you need to stack the cookies inside your container, place a piece of wax paper or parchment paper between each layer to prevent the cookies from sticking.


Calories: 397kcalCarbohydrates: 62gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 188mgPotassium: 41mgFiber: 0.5gSugar: 48gVitamin A: 501IUVitamin C: 3mgCalcium: 25mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
Leave a Comment
Recipe Rating

Don't Miss Anything!


I Would Love To Have You Follow Me On PINTEREST.

Shop Our Favorite Kitchen Items And Best Gift Ideas On Amazon.