Pink Lemonade Cookies

Pink Lemonade Cookies stacked on wooden serving board.

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These soft and chewy Pink Lemonade Cookies have a sweet and lemony flavor with a delicious buttercream filling.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 397kcal

Author: Judy Wilson

Ingredients

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)
2½ 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)

Instructions

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.

Notes

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.

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