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4.75 from 8 votes

Pink Lemonade Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18


  • 8 Tablespoons butter 1 stick, softened
  • 1 cup granulated sugar
  • 1 egg at room temperature
  • 4 large strawberries
  • ½ teaspoon vanilla
  • 1 Tablespoon fresh lemon zest
  • 2 Tablespoonsfresh lemon juice about 1 lemon
  • 2 ½ cups Flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • teaspoon baking soda
  • ¼ cup powdered sugar


  • Heat oven to 350*F. Line 2 cookie sheets with parchment or silicon liners.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the berries and vanilla to a food processor or blender and puree until smooth. Add 1/3 cup of the strawberry puree, egg, lemon zest, and lemon juice to the butter and sugar mixture (discard any extra puree). Mix well.
  • Stir in the flour, salt, baking powder, and baking soda until a wet dough forms.
  • Pour the powdered sugar into a small dish. Drop 1 Tablespoon dough into the powdered sugar. Roll into a ball; shake off excess sugar. Repeat with remaining dough. Arrange on a cookie sheet, 2 inches apart.
  • Bake 9-12 minutes, until no longer wet (the tops of the cookies will be very shiny and slightly crinkled).


Adapted from these Lemon Crinkle Cookies