Easy Pink Lemonade Cookies

Easy Pink Lemonade Cookies are light cookies that are tart and tangy. They make a perfect summer treat but are also good for any time you’re in the mood for something summery.

Originally published in February 2022, this recipe has been updated in April 2026.

These easy to make cookies are a summer delight for our family. We love serving them after a savoury summer BBQ meal. They are also one of the desserts we serve for our Mother’s Day Brunch. 

Disclosure: Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these companies and their products because of their quality, not because of the commission we may receive from purchases.

What Ingredients Are In Pink Lemonade Cookies?

To make this recipe, you will need the following ingredients:

• All-purpose flour.
• Baking powder.
• Baking soda.
• Butter.
• White sugar.
• Eggs. 
• Frozen pink lemonade concentrate.
• Lemon juice and zest.

For the icing you will need:

• Icing/Confectioner’s sugar.
• Frozen pink lemonade concentrate.
• Lemon juice.
• Milk.

For a brighter colour of pink in the cookies and the icing, add a little amount of red food colouring. Our favourite food colouring is Wilton’s gel colouring because you only need a small amount to achieve a bright colour without thinning out the icing. 

Why Pink Lemonade?

You can use any frozen lemonade concentrate in this recipe but pink lemonade adds a hint of colour. Sometimes pink lemonade can be sweeter than regular lemonade and it can have a slightly fruitier taste to it, depending on whether the lemonade is tinted with artificial dyes or fruit juice. 

If you don’t have pink lemonade on hand, substitute regular frozen lemonade concentrate with a splash of Rose’s Grenadine to mimic pink lemonade. Or use a couple of drops of red or pink food colouring gel. 

Why Frozen Lemonade?

This recipe calls for frozen lemonade concentrate. The recipe just doesn’t turn out well with refrigerated lemonade. The concentrate is used without the addition of water to give these cookies more flavour without watering down the cookie dough.

The concentrate does need to be thawed before making the cookies. The remaining concentrate can be used to make lemonade to serve with these cookies. Usually, half a container of concentrate left over so we follow the instructions on the package using half the recommended amount of water.

Do you love pink lemonade? If you do, you make like our Homemade Pink Lemonade.

The Icing is Important

Although you can serve these cookies without the icing, we highly recommend adding the icing to these cookies. The icing is what adds a touch more sweetness to the finished product. Without it, the cookies are dry and don’t have the full lemonade flavour.

We also like to top the cookies with the zest of half of a lemon. This is optional, but the tartness of the lemon zest and the sweetness of the icing work together to add a new level of flavour to the cookies.

A sprinkle of candied lemon peel on top of the cookies also adds a level of flavour and texture to the finished cookies.

Tools Used To Make This Recipe

A hand mixer or stand mixer makes this recipe easier to make, but you can also do it by hand. I have made this recipe using all three methods and found that a hand mixer gave the best results. Using a stand mixer sometimes overworks the dough resulting in less favourable results. (That’s because the mixer works on its own so many times I tend to get distracted and overbeat the butter and sugar).

To make the cookies even, use a cookie scoop. A small cookie scoop measures out the dough evenly.  If you don’t have a cookie scoop, a tablespoon works well but your cookies won’t be as uniform in size and shape.

Special Occasion Cookies

Pink Lemonade Cookies can be served on special occasions as well.

Valentine’s Day is a time when pink and red desserts are served more than on other days. These cookies make a great Valentine’s Day treat.

Baby showers are another occasion to serve these cookies. Paired with some blue-colored cookies, Pink Lemonade Cookies make the perfect cookie for a gender reveal or any baby shower.

If you like this recipe and you’re looking for more lemon recipes, check out our easy to make Homemade Lemon Tarts. 

Print Recipe

5 from 5 votes

Pink Lemonade Cookies

These Pink Lemonade Cookies are light cookies that are tart and tangy. They make a perfect summer treat but are also good for any time you're in the mood for something summery.

Prep Time10 minutes mins

Cook Time11 minutes mins

Chilling time1 hour hr

Total Time1 hour hr 21 minutes mins

Course: Dessert

Keyword: cookies

Ingredients

• 2 cups all purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup salted butter
• ½ cup white sugar
• 1 egg
• ⅓ cup frozen pink lemonade concentrate, thawed
• zest and juice of half a lemon, about 1 tsp zest and 2 Tbsp juice
• 2 drops red food colouring, optional

Lemonade Icing

• 2 cups icing sugar
• 3 Tbsp pink lemonade concentrate, thawed
• 1 tsp fresh lemon juice
• 2 Tbsp milk

Instructions

• Whisk together the flour, baking powder, and baking soda. Set aside.
• Beat butter and sugar together in a large bowl until light and fluffy.
• Beat in egg, lemonade concentrate, lemon zest and juice.
• Stir in red food colouring if using.
• Add flour 1 cup at a time, stirring to combine after each addition.
• Cover bowl and refrigerate for one hour.
• Preheat oven to 350°F and line a cookie sheet with parchment paper.
• Scoop dough onto prepared cookie sheet about 2 inches apart.
• Bake in preheated oven for 11 minutes. Bottoms will start to brown and tops will still be a little wet.
• Cool on pan for 3 minutes then transfer to a wire rack to cool completely.

Pink Lemonade Icing

• Place icing sugar in a large bowl.
• Add lemonade concentrate and lemon juice.
• Beat on medium to combine, adding milk 1 teaspoon at a time until fully smooth.
• If icing is too runny, add a tablespoon of icing sugar. If too thick add another tsp of milk.
• Frost cooled cookies with icing. Top with lemon zest if desired.
• Stored cookies in an air tight container for up to 5 days.