Pink Lemonade Cookies Recipe

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.

In a stand mixer bowl, cream together the softened butter and sugar for 2-3 minutes until light and fluffy. Add the egg, lemon extract, and pink food coloring, mixing for another 2-3 minutes. Add more food coloring if you desire a deeper pink color. Gradually add the flour and baking soda, mixing just until combined to avoid overworking the dough.

Use a small ice cream scoop or tablespoon to portion out the dough, rolling each into a ball. Flatten each ball into a disc about half an inch thick using the palms of your hands. Place the discs on the prepared baking sheets, spacing them about two inches apart.

Bake in the preheated oven for 9-12 minutes or until the edges are set and the centers are no longer glossy. Remove from oven and let the cookies cool completely on the baking sheet before decorating.

In a clean stand mixer bowl, combine softened unsalted butter, powdered sugar, lemon juice, and heavy cream. Mix on low speed until ingredients are combined, then increase to medium speed and beat until smooth and fluffy. Stop occasionally to scrape down the sides for even mixing. Add pink food coloring a little at a time until you reach the desired shade.

Transfer the frosting to a piping bag fitted with a large star tip. Once cookies are fully cooled, pipe a round swirl of frosting starting from the center and spiraling outward for an elegant finish. Repeat for each cookie.