Dessert

Pink Lemonade Cookie Recipe

ByRafael Mansero November 6, 2025November 6, 2025

Introduction

These Pink Lemonade Cookies are bright, tangy, and sweet—a perfect treat for spring or summer. Soft lemon-flavored cookies topped with a creamy pink frosting bring a fun twist to a classic favorite. They’re great for parties or a cheerful afternoon snack.

The image shows several soft pink cookies with smooth, pale pink swirled frosting on top, each cookie having one thick layer of base and one thick layer of frosting arranged like a rose shape. The cookies are on white parchment paper, placed on a black round plate in the front with one cookie partly bitten to show its soft texture, and more cookies on parchment paper and a black tray in the background. The whole setup is on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (softened)
¾ cup sugar
1 egg
1 tablespoon lemon extract
1½ cups flour
¾ teaspoon baking soda
Pink food coloring
½ cup unsalted butter (softened, for frosting)
3 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat and set aside.
Step 2: In a stand mixer bowl, cream the softened butter and sugar together for 2-3 minutes until light and fluffy.
Step 3: Add the egg, lemon extract, and pink food coloring. Mix for another 2-3 minutes. Add more food coloring if you want a deeper pink shade.
Step 4: Stir in the flour and baking soda, mixing just until combined without overworking the dough.
Step 5: Scoop dough using a small ice cream scoop or tablespoon and roll into balls. Flatten each ball into a disc about ½ inch thick with your palms. Place discs on prepared baking sheets, leaving 2 inches between each.
Step 6: Bake for 9-12 minutes until edges are set and centers are no longer glossy. Let cookies cool completely before frosting.
Step 7: For the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer bowl. Mix on low until combined.
Step 8: Increase speed to medium and beat until smooth and fluffy, stopping to scrape down the bowl sides as needed.
Step 9: Add pink food coloring to frosting a little at a time until your desired color is achieved.
Step 10: Transfer frosting to a piping bag fitted with a large star tip.
Step 11: Once cookies are cool, pipe a round swirl of frosting starting from the center and spiraling outward. Repeat for all cookies.

Tips & Variations

Use fresh lemon zest for extra brightness in the cookie dough or frosting.
Substitute lemon extract with fresh lemon juice if you prefer a more natural flavor, but reduce the powdered sugar slightly to balance moisture.
If you don’t have a piping bag, you can spread the frosting with a butter knife or spatula.
Try adding a pinch of salt to the frosting to enhance the lemon flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week. Bring to room temperature before serving for best texture. The frosting may firm up slightly when chilled.

How to Serve

A close-up view of a pink cookie with a thick layer of light pink frosting swirled on top, shaped like a rose; one cookie is placed on a piece of white parchment paper on a black plate, with a visible bite taken out of the frosting and cookie, showing a soft, crumbly texture inside. In the background, more identical pink cookies with the same rose-shaped frosting are arranged closely together on a black tray lined with white parchment paper, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes xanthan gum or add it separately for best results.