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Pink Lemonade Cookies Recipe

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Pink Lemonade Cookies are a delightful summer treat that combines the tartness of fresh lemon juice and zest with a sweet, buttery cookie base. These soft, flavorful cookies boast a harmonious blend of granulated and powdered sugar for a perfect texture and refreshing citrus zing, ideal for brightening up warm weather gatherings or a cozy afternoon snack.

Ingredients

Cookie Dough Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This process incorporates air into the butter, making the cookies tender and soft.
  2. Add Wet Ingredients: Beat in the egg until fully incorporated, then add the lemon juice and lemon zest. Mix well to evenly distribute the citrus flavors throughout the dough.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even mixing and to prevent lumps.
  4. Mix Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix which can lead to tough cookies.
  5. Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle and resulting in thicker cookies.
  6. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  7. Shape and Bake: Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets spaced about 2 inches apart. Bake for 10 to 12 minutes, or until the edges start to turn lightly golden but the centers remain soft.
  8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking and allows them to set perfectly.

Notes

  • You can adjust the amount of lemon juice or zest to increase the intensity of the lemon flavor according to your preference.
  • For an extra pink lemonade touch, consider adding a few drops of pink food coloring or a sprinkle of pink sanding sugar before baking.
  • Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
  • Make sure butter is softened but not melted for the best creaming results.
  • If desired, drizzle with a lemon glaze made from powdered sugar and lemon juice once cooled for added sweetness and tang.

Find it online: https://recipethrive.com/pink-lemonade-cookies-recipe/