These pink lemonade cookies are soft, buttery, lightly zesty, and covered in the prettiest pink glaze. They are ideal for Valentines, baby showers or just a quick sweet treat in spring or summer! They’ve got that perfect balance of sweet and tart, (kind of like sipping cold lemonade) and are an amazing all year round!
The dough itself smells incredible even before baking, buttery with a hint of lemon zest and once you add that blush pink glaze, it’s just… happy. It has a subtle lemon taste and it’s a great option if you prefer subtle lemon flavours over something hugely tart.
So, let’s bake.
Why You’ll Love It
- They’re buttery and soft inside with a light crisp edge.
- That pink lemonade glaze tastes like summer.
- You don’t need to chill the dough forever, just a quick rest.
- They look so pretty on a dessert table or in a gift box.
- They smell amazing while baking (seriously, the lemon scent fills the whole house).
- Great for Valentines, baby showers or hen dos!
Ingredients
For the Cookies
- 1 cup salted butter – Softened. If you forgot, microwave it in 5-second bursts (we’ve all been there).
- 1¼ cups powdered sugar – No need to sift, just scoop it in.
- Zest of one lemon – The zest gives the best flavor, don’t skip it.
- 2 tablespoons lemon juice – Fresh is best, bottled will do in a pinch.
- 1 large egg yolk – Adds richness.
- 2 cups all-purpose flour – Regular flour, spoon and level it if you’re feeling fancy.
- ¼ cup cornstarch – Helps them stay soft and melt-in-your-mouth tender.
For the Glaze
- 1½ cups powdered sugar – The base for that glossy finish.
- 1 tablespoon freeze-dried strawberry powder – Adds that soft pink color and fruity punch.
- 3–4 tablespoons lemon juice – Adjust for thickness; you want it drizzle-able but not runny.
How To Make It
Mix it up
Start by creaming the butter, lemon zest, and powdered sugar together until light and fluffy. The mixture should look pale and smell like lemon heaven. Then mix in the lemon juice and egg yolk until smooth.
Add the flour and cornstarch, stirring on low until the dough just comes together. It’ll be soft.
Wrap it up
Wrap it up, and chill for about an hour. If you’re impatient (me, always), twenty minutes in the freezer works too.
When you’re ready, preheat your oven to 350°F and line a baking sheet with parchment paper.
Roll it out
Roll the dough out on a lightly floured surface to about a quarter inch thick. Cut out your shapes – circles, hearts, whatever mood you’re in, and place them an inch apart.
Bake it
Bake for around 10 to 12 minutes, until the cookies look set but not browned. They’ll still be pale, which is right.
Cool Them
Let them cool on the pan for a few minutes, then move them to a rack to cool completely before glazing.
They’re delicate when warm but firm up nicely.
Glaze Them
For the glaze, stir together the powdered sugar, strawberry powder, and lemon juice until smooth and shiny.
If it’s too thick, add a tiny splash more juice; if too thin, toss in a bit more sugar.
Dip each cooled cookie face-down into the glaze, lift it straight up, and let the excess drip off.
Then let them sit out until the glaze firms up and looks glossy.
Tips & FAQs
Can I skip the strawberry powder?
You can, but it won’t have that signature pink color or berry note. You can use a drop of red food coloring if you just want the pink.
Do they freeze well?
Yes! They freeze beautifully for up to 3 months. Just layer them between parchment so the glaze doesn’t stick.
How long do they stay soft?
About 4–5 days in an airtight container. They actually taste even better on day two.
Can I use bottled lemon juice?
You can, but fresh lemon juice gives that bright, real lemonade flavor that bottled doesn’t quite match.
Can I glaze them differently?
Sure. You can drizzle instead of dunking, or add a little edible glitter for fun.
Recipe Card
Pink Lemonade Cookies
Description
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
-
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.
-
Blend in the lemon juice and egg yolk until everything looks smooth and well combined.
-
Turn the mixer to low and mix in the flour and cornstarch just until a soft dough forms and no dry spots remain.
-
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.
-
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.
-
Bake for about 11 minutes, just until set and still pale. Let the cookies cool completely before glazing.
-
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.
