05/06/2025
Here is the Tickled Pink Lemonade cookie recipe:
Ingredients
Cookies
* 1/2 cup salted, softened butter
* 1/2 cup white sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 large egg, beaten
* 1/3 cup frozen pink or regular lemonade concentrate, thawed
* 3 drops red food coloring
* 1 3/4 cups flour
Frosting
* 2 Tablespoons salted butter, softened
* 2 cups powdered sugar
* 2 teaspoons frozen pink or regular lemonade concentrate, thawed
* 3 to 4 teaspoons milk (water will also work for a less creamy frosting)
* 2 drops red food coloring (I did yellow)
Directions
Cookies
* Preheat oven to 350 degrees F., rack in the middle position.
* In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy.
* Mix in the baking powder and baking soda. Beat until they're well-combined.
* Mix in the beaten egg and the lemonade concentrate.
* Add 3 drops of red food coloring
* Add the flour, a half-cup or so at a time, beating after each addition. (You don't have to be exact—just don't put in all the flour at once.)
* Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet (I use parchment paper)
* Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 9-10 minutes.)
* Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely.
Frosting
* Beat the butter and the powdered sugar together.
* Mix in the lemonade concentrate.
* Beat in the milk, a bit at a time, until the frosting is at most thin enough to spread, but not quite.
* Mix in the 2 drops of red food coloring. Stir until the color is uniform.
* If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.
* Frost the completely cooled cookies. When the frosting has hardened, you can store them in layers with waxed paper between the layers to keep them from sticking together.
* Yield: Approximately 2 and 1/2 to 3 dozen cookies, de-pending on cookie size.
