Pink Lemonade Cookies Recipe
These Pink Lemonade Cookies are the ultimate burst of sunshine in dessert form—bright, zesty, and as cheerful to look at as they are to eat! Imagine buttery, tender cookies with a bold punch of lemon, all topped off by a naturally pink glaze made with freeze-dried strawberries. Every bite sings with tart citrus, sweet berry, and melt-in-your-mouth texture. They’re the kind of treat that instantly lifts your mood and makes any day feel special. Trust me, when you set a plate of these out, they disappear fast!

Ingredients You’ll Need
The magic of Pink Lemonade Cookies is that each straightforward ingredient truly shines. This is a simple cookie, but every component—from the creamy butter to the zingy lemon juice—pulls its weight in flavor, texture, or those beautiful colors you crave.
- Salted butter (1 cup, room temperature): Gives your cookies that ultra-tender, melt-in-your-mouth texture, and adds depth of flavor. Make sure it’s soft!
- Powdered sugar (1 1/4 cups for dough, 1 1/2 cups for glaze): Ensures the cookies stay incredibly light and smooth, plus it creates a glossy glaze.
- Lemon zest (from one lemon): The fragrant zest packs each bite with an irresistible citrusy aroma.
- Lemon juice (2 Tbsp for dough, 4 Tbsp+ for glaze): Provides that summery tartness both in the cookies and the glaze—use freshly squeezed for the best punch.
- Egg yolk (1 large): Offers richness and ensures a delicate, shortbread-like crumb.
- All-purpose flour (2 cups): Acts as the backbone of the dough, but lets those bright lemon and berry flavors shine through.
- Cornstarch (1/4 cup): Makes for exceptionally tender and silky cookies—don’t skip it!
- Freeze-dried strawberry powder (1 Tbsp): Infuses the glaze with natural pink color and a hint of real berry flavor.
How to Make Pink Lemonade Cookies
Step 1: Cream the Butter, Lemon Zest, and Sugar
Start by beating your room temperature butter, lemon zest, and powdered sugar together with enthusiasm. Give it at least 2-3 minutes, scraping the bowl a couple of times. This step is crucial—it aerates the dough, making your cookies fluffy and light. Don’t rush; you’ll notice the mixture gets pale and perfectly creamy.
Step 2: Blend in Lemon Juice and Egg Yolk
Turn your mixer to low and add the lemon juice and the single egg yolk. These two ingredients work together to further enrich the dough, boosting that lively lemon note and helping everything emulsify smoothly.
Step 3: Incorporate Flour and Cornstarch
With your mixer still on low, slowly add the flour and cornstarch. Mix just until you no longer see dry flour. The dough will look and feel sticky and soft—this promises chewy yet delicate Pink Lemonade Cookies later on!
Step 4: Chill the Dough
Pat the dough into a flat disk, wrap it up in plastic wrap, and smooth the surface. Chill in the fridge for about 1 1/2 hours (or pop it in the freezer for 20 minutes). Chilling firms up the dough and stops the cookies from spreading too much when baked.
Step 5: Roll and Cut the Dough
Preheat your oven to 350F and line a baking sheet with parchment. On a lightly floured surface, roll the cold dough to about 1/4-inch thickness. Cut out rounds with a 2-inch cookie cutter. Place each round about an inch apart on your prepared sheets. If your cut cookies have softened, a quick chill before baking helps them keep their pretty shape.
Step 6: Bake
Slide those beauties into the oven and bake for around 11 minutes. You’re looking for pale, set cookies rather than golden brown—underbaking slightly keeps them soft and will intensify the flavors.
Step 7: Cool Completely
Let the cookies cool for a few minutes on the pan, then transfer to a rack. They’ll be fragile while warm but will firm up nicely as they cool. Patience is rewarded here, as you don’t want to glaze them while they’re hot.
Step 8: Make the Pink Lemonade Glaze
In a bowl, stir together the extra powdered sugar, freeze-dried strawberry powder, and lemon juice. Whisk until smooth and glossy—the strawberry powder turns the glaze a dazzling natural pink. If the glaze is too thick, add more lemon juice; if too thin, sprinkle in more sugar.
Step 9: Glaze the Cookies
Once your Pink Lemonade Cookies are completely cool, dip them straight down into the glaze, letting the surface just touch. Lift, let excess drip off, and place upright on a wire rack. Alternatively, spoon and spread a little glaze over each cookie if that feels easier. Leave them to set until the glaze is dry to the touch.
How to Serve Pink Lemonade Cookies

Garnishes
Try sprinkling a little extra freeze-dried strawberry powder, a hint of lemon zest, or even delicate edible flowers over the glaze while it’s still wet. These tiny touches make each cookie look even more like a cheerful summer treat!
Side Dishes
Pair Pink Lemonade Cookies with something light and refreshing: an icy glass of real pink lemonade, a bowl of fresh strawberries, or a dollop of lemon sorbet. They play beautifully alongside simple teas or a creamy yogurt parfait for a festive afternoon treat.
Creative Ways to Present
Pile them high on a pastel platter for a garden party, pack them in a pretty box as a homemade gift, or serve a duo of cookies atop a scoop of vanilla ice cream. Try cutting some into fun shapes or sandwiching two together with extra glaze for cookie sandwiches—endless delicious possibilities!
Make Ahead and Storage
Storing Leftovers
Your Pink Lemonade Cookies will stay beautifully fresh in an airtight container at room temperature for several days. Just be sure they’re stacked with layers of parchment or wax paper between to protect the glaze and keep them from sticking.
Freezing
These cookies freeze wonderfully! Let the glaze set fully, then layer the Pink Lemonade Cookies with parchment paper, seal in a freezer-safe container, and freeze for up to three months. Thaw on the counter whenever you need a quick burst of sunshine.
Reheating
No need to reheat these cookies, as they’re meant to be enjoyed at room temperature. If you’re pulling them from the freezer, just let them thaw uncovered so the glaze stays pretty and intact.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice offers the brightest, most natural flavor, which really makes Pink Lemonade Cookies sing. Bottled lemon juice is okay in a pinch, but I promise you’ll notice the difference if you use fresh!
What if I don’t have freeze-dried strawberry powder?
No worries! You can blitz freeze-dried strawberries in a blender or food processor to make your own powder. In a real pinch, a small splash of beet juice or a bit of pink food coloring can mimic the color, but the berry flavor will be missing.
Help! My dough is too sticky to roll out. What should I do?
That sticky texture means you’re on the right track, but it needs more chilling time. If it’s still sticky after a good rest in the fridge, pop it into the freezer for 10 more minutes, or knead in a tiny bit of extra flour as you roll.
My glaze is too runny/thick. How can I fix it?
It’s super easy to tweak! If the glaze is runny, gradually add more powdered sugar and let it sit for a minute—it will thicken up. If it’s thick, drizzle in a little more lemon juice and stir until it’s the perfect dipping consistency.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough a day or two in advance, wrap it tightly, and chill it in the fridge until you’re ready to roll, cut, and bake your Pink Lemonade Cookies.
Final Thoughts
If you’re searching for a cookie that’s equal parts charming, zesty, and unforgettable, you’re going to fall in love with Pink Lemonade Cookies. There’s something so joyful about making and sharing them—they invite smiles with every bite. Give this recipe a try and bring a little extra brightness to your kitchen!
PrintPink Lemonade Cookies Recipe
These Pink Lemonade Cookies are a delightful treat with a burst of citrus flavor. The soft, tender cookies are infused with lemon zest and juice, then topped with a sweet and tangy pink glaze. Perfect for brightening up any occasion!
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours
- Yield: Makes about 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookies:
- 1 cup salted butter, at room temperature
- 1 1/4 cups powdered sugar
- Lemon zest from one lemon
- 2 Tbsp lemon juice
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
Glaze:
- 1 1/2 cups powdered sugar
- 1 Tbsp freeze-dried strawberry powder*
- 4 Tbsp lemon juice, or more if needed
Instructions
- Cream the butter: In a mixing bowl, cream together the soft butter, lemon zest, and powdered sugar for 2-3 minutes.
- Blend in liquids: Add lemon juice and egg yolk, mixing well.
- Add dry ingredients: Slowly blend in flour and cornstarch until dough forms.
- Chill the dough: Shape dough into a disk, wrap in plastic, and chill for 1 1/2 hours.
- Roll and cut: Roll out dough, cut into rounds, and place on baking sheets.
- Bake: Bake at 350F for 11 minutes until set.
- Make glaze: Mix powdered sugar, strawberry powder, and lemon juice for glaze.
- Glaze cookies: Dip cooled cookies in glaze, allowing excess to drip off.
- Set and store: Let glaze set before enjoying or storing cookies.
Notes
- For a stronger pink color in the glaze, you can add a drop of pink food coloring.
- Ensure cookies are completely cooled before glazing to prevent the glaze from melting.
- Adjust the sweetness of the glaze by adding more or less powdered sugar to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Pink Lemonade Cookies, Citrus Cookies, Glazed Cookies, Lemon Dessert