Pink Lemonade Cookies
Delightful Pink Lemonade Cookies with a balance of sweetness and tartness, perfect for summer.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons pink lemonade concentrate Adjust based on desired tartness.
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- to dust powdered sugar For dusting on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, pink lemonade concentrate, vanilla extract, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool for a few minutes before dusting with powdered sugar.
Notes
Cookies are best served slightly warm but delightful at room temperature. Pair them with iced tea or lemonade for a perfect afternoon snack. Store in an airtight container at room temperature for up to a week or freeze for up to three months.