Why must I use lemon extract rather than fresh lemon juice in the cookie dough?

Lemon extract is significantly more concentrated in lemon flavor than fresh lemon juice because it is made from the essential oils in lemon zest rather than the juice. A tablespoon of lemon extract delivers dramatically more bold and more authentic lemon-lemonade flavor than a tablespoon of fresh juice. Using fresh lemon juice in the same quantity as extract produces a much milder and less distinctly lemon-flavored cookie that does not taste like the most authentic pink lemonade cookie.

Why do my cookies spread too much?

The most common causes of excessive spreading in these pink lemonade cookies are butter that is too warm or melted rather than properly softened, dough that has not been pressed into a disc before baking, or oven temperature that is too low. Ensure the butter is softened but still cool to the touch, press each cookie ball into a disc before placing on the prepared sheet, and verify the oven temperature with an oven thermometer for the most reliable and most beautifully shaped result.

Can I make these cookies without food coloring?

Yes. The pink food coloring is entirely for the most fun and most beautiful visual effect. These cookies will taste exactly like the most vibrant and most bold pink lemonade cookies whether pink-colored or left their natural pale cream color. The lemon extract provides the most completely authentic lemon-lemonade flavor regardless of the color.

Pink Lemonade Cookies Easy Soft Chewy Lemon Frosting Recipe

Description

The most easy and vibrant Pink Lemonade Cookies made by creaming 1/2 cup room temperature butter with 3/4 cup sugar 2 to 3 minutes adding 1 egg 1 tbsp lemon extract and pink food coloring mixing 2 to 3 minutes adding 1 1/2 cups flour and 3/4 tsp baking soda until just combined rolling into balls pressing into 1/2 inch discs placing on parchment-lined sheets and baking at 350°F for 9 to 12 minutes until edges set cooling completely then piping pink lemon frosting of butter powdered sugar lemon juice heavy cream and pink food coloring beaten fluffy in piped swirls from center outward. A completely perfect spring party lemon cookie recipe.

Ingredients

Scale

1/2 cup 1 stick Unsalted Butter softened to room temperature

3/4 cup Granulated Sugar

1 large Egg

1 tbsp Pure Lemon Extract

1 1/2 cups All-Purpose Flour

3/4 tsp Baking Soda

Pink Food Coloring

1/2 cup 1 stick Unsalted Butter softened for frosting

3 cups Powdered Sugar sifted

2 tbsp Fresh or Bottled Lemon Juice

2 tbsp Heavy Cream

Pink Food Coloring for frosting

Instructions

1. Preheat oven to 350°F. Line sheets with parchment or silicone mat.

2. Cream softened butter and sugar 2 to 3 minutes until light and fluffy.

3. Add egg, lemon extract, and small amount of pink food coloring. Mix 2 to 3 minutes. Add more coloring for desired depth.

4. Add flour and baking soda. Mix until just combined. Do not overmix.

5. Scoop and roll dough into balls. Press between palms to 1/2 inch disc.

6. Place on prepared sheets 2 inches apart.

7. Bake 9 to 12 minutes until edges set and center no longer glossy.

8. Cool completely before frosting.

9. For frosting: combine softened butter, sifted powdered sugar, lemon juice, and cream. Mix low until combined. Increase medium speed. Beat smooth and fluffy. Scrape sides. Add pink food coloring.

10. Transfer to piping bag with large star tip.

11. Pipe round swirl from center outward on each completely cooled cookie.

Prep Time: 10 minutes
Cook Time: 9 minutes
Category: Dessert, Cookies, Spring, Summer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 223
Sugar: 25g
Sodium: 82mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0g
Protein: 1g
Cholesterol: 34mg

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