Dessert

Pink Lemonade Cookies with Pink Frosting Recipe

ByNaomi Fletcher February 17, 2026February 17, 2026

Introduction

These Pink Lemonade Cookies offer a delightful twist on a classic treat, combining a soft lemon-flavored cookie with a creamy, tangy frosting. Perfectly pink and bursting with citrus, they’re sure to brighten any dessert tray or afternoon tea.

The image shows a baking tray lined with white parchment paper holding about ten pink cookies, each with a single layer of soft, swirled light pink frosting on top. The cookies are round with a slightly cracked texture and the frosting is piped in a rose-like pattern with smooth, curved layers sitting centered on each cookie. The tray is on a white marbled surface, and the background has blurry colors like yellow and red, suggesting kitchen objects nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter, softened
¾ cup sugar
1 egg
1 tablespoon lemon extract
1 ½ 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
Pink food coloring (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats 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 to the butter mixture. Mix for 2-3 minutes, adding more food coloring if needed to achieve a deep pink color.
Step 4: Add the flour and baking soda, mixing just until combined. Avoid overmixing.
Step 5: Using a small ice cream scoop or tablespoon, portion the dough and roll into balls. Flatten each ball into a disc about half an inch thick with your palms. Place discs on prepared baking sheets, spacing them about two inches apart.
Step 6: Bake for 9-12 minutes, or until the edges are set and centers are no longer glossy. Remove from oven and allow cookies to cool completely before frosting.
Step 7: To make the frosting, combine softened butter, powdered sugar, lemon juice, and heavy cream in a stand mixer bowl. Mix on low speed until combined.
Step 8: Increase mixer speed to medium and beat until the frosting is smooth and fluffy, stopping occasionally to scrape down the bowl’s sides.
Step 9: Add pink food coloring a little at a time until your desired shade is reached.
Step 10: Transfer frosting to a piping bag fitted with a large star tip.
Step 11: Pipe a swirl of frosting onto each cooled cookie, starting in the center and moving outward in a spiral until the cookie is covered. Repeat for all cookies.

Tips & Variations

For extra lemon zing, add a teaspoon of lemon zest to the cookie dough or frosting.
Use gel food coloring for more vibrant pink without thinning the dough or frosting.
If you don’t have star piping tips, a simple round tip or even spreading the frosting with a butter knife works well.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Bring to room temperature before serving for best flavor and texture.

How to Serve

The image shows a wooden tray lined with white parchment paper holding a group of pink cookies. Each cookie has one layer, the base, which is soft and lightly cracked with a bright pink color. On top of each cookie is a thick swirl of light pink frosting shaped like a rose, giving a textured, creamy look. The frosting has a smooth and slightly glossy finish with small air bubbles visible. The background features a white marbled surface with blurry colorful objects. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. This helps the flavors develop and can make shaping easier.

Can I substitute lemon extract with fresh lemon juice?

Fresh lemon juice adds fresh flavor but also adds moisture, which may affect the dough texture. If substituting, reduce other liquids slightly and consider adding lemon zest for more intense lemon taste.