Pink Lemonade Cookies
Soft, buttery lemon cookies finished with a glossy pink lemonade glaze. They’re perfect for spring parties, baby showers, bake sales, or anytime you want something bright and cheerful on the dessert table.
Ingredients
For the cookies
For the glaze
Instructions
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Mix the softened butter, powdered sugar, and lemon zest until light and creamy, about 2 to 3 minutes, scraping down the bowl as you go.
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Blend in the lemon juice and egg yolk until everything looks smooth and well combined.
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Turn the mixer to low and mix in the flour and cornstarch just until a soft dough forms and no dry spots remain.
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Press the dough into a flat disc, wrap it up, and pop it in the fridge for about 1½ hours, or in the freezer for 20 minutes if you’re short on time.
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the dough to about ¼ inch thick, cut into 2-inch rounds, and place them on the baking sheets.
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Bake for about 11 minutes, just until set and still pale. Let the cookies cool completely before glazing.
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Stir together the powdered sugar, strawberry powder, and lemon juice until smooth and glossy. Dip each cooled cookie into the glaze or spoon it over the top, then let the glaze set before serving.
Note
These cookies stay fresh in an airtight container at room temperature for up to 4 days.
You can freeze the baked, unglazed cookies for up to 3 months, then glaze after thawing.
If you don’t have strawberry powder, you can skip it and add a drop of pink food coloring instead.
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