• 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.