Pink Lemonade Cookies
By Sue Lau
Once again it is the top of the month and time to #FilltheCookieJar! For this month, I wanted to do a cookie that reminded me of old-fashioned summertime, so I decided to go with a strawberry’lemonade based sugar cookie.
After all the weather has been warm here every day, and besides sitting out in the mornings watching the sunrise with coffee and watching the hummingbirds stop by for their breakfast, the evenings outdoors end with the arrival of the fireflies, and with the raucus celebration of the early brood arrivals of cicadas in-between.
It seems like such a short while ago I was neck deep making Christmas cookies! How time flies!These cookies are really easy to make as sugar cookies go, with no rolling of the dough at all. You just mix the dough, chill, drop as scooped balls onto the cookie sheet, flatten, sprinkle, and bake. I thought about doing a royal icing drizzle on them, but wanted things easy, so I went with the sprinkles and aren’t they cute? They remind me of the stars that fall out of large fireworks on the Fourth of July.
The cookies themselves are crisp with that strawberry and lemon flavor I am sure you will love. I know they won’t last long here!
Pink Lemonade Cookies
Allow extra time to chill the dough
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon extract
- 1 teaspoon strawberry extract
- 1/4 teaspoon red food coloring
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- rainbow cookie sprinkles (as needed)
- Cream together the butter and sugar in an electric mixer until smooth.
- Add egg, extracts and food coloring, mixing until incorporated.
- Add flour, baking powder and salt, mixing to form a cookie dough.
- Chill dough until firm. At least an hour- I chilled mine overnight. I don’t like waiting around so I do the dough the day before and keep it in a plastic storage tub.
- Preheat oven to 400°F.
- Scoop chilled dough by one tablespoonful onto a parchment paper lined baking sheet, spacing cookies several inches apart.
- Flatten dough with a glass (I use a piece of wax paper sprayed with nonstick to keep the glass from sticking to the dough).
- Top cookies with sprinkles, patting down slightly.
- Bake for about 9 minutes or until lightly browned at the edges (a dark pan might only go for 8 minutes); slide the parchment onto a wire rack and cool completely.
From the kitchen of palatablepastime.com
Fill the Cookie Jar!
Once a month, blogger friends join together to bake those cookies and fill that jar!
Which of these delicious cookies will you be baking?
S’mores Sandwich Cookies by Jolene’s Recipe Journal
Pink Lemonade Cookies by Palatable Pastime
Lemon Bars by A Day In The Life on the Farm
Double Strawberry Hazelnut Cookies by Cindy’s Recipes and Writings
RWB Tuiles by That Recipe
Easy Whoopie Pies with Ice Cream by Organized 31
Red, White and Blue Cookies by Cookaholic Wife
Basil Lime Cookies by Join Us, Pull Up a Chair
Orange Drop Cookies by Big Rigs n’ Lil’ Cookies