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Pink Lemonade Swirl Sugar Cookies with Pink Lemonade Flavor Extract – Zesty Summer Delight
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pink Lemonade
Author:
Dolce Flav
Servings
24
Prep Time
15 minutes
Cook Time
12 minutes
Bright, tangy, and irresistibly soft, these Pink Lemonade Swirl Sugar Cookies capture the essence of summertime in every bite. The dough is delicately flavored with pink lemonade flavor extract, giving it a refreshing citrus twist without the need for actual lemonade mix. Swirled with a bit of pink color for extra visual appeal, these cookies are both vibrant and quick to make—perfect for parties or refreshing afternoon snacks.
Ingredients
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1 ½ cups (190 g) all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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½ teaspoon pink lemonade flavor extract
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A few drops pink food coloring
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Optional topping: coarse sugar or lemon zest
Directions
Preheat & prep: Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper for easier cleanup.
Combine dry ingredients: In a bowl, whisk together flour, baking powder, and salt until evenly blended.
Whip wet ingredients: In a separate bowl, cream softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until smooth and combined.
Add pink lemonade flavor: Stir in pink lemonade flavor extract—start with ½ teaspoon and adjust according to your preference.
Form the dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined into a soft dough.
Create pink swirl (optional): Divide the dough in half and add a drop or two of pink food coloring to one portion. Lightly swirl the colored section into the plain dough for a marbled effect.
Bake: Scoop dough (about 1–1.5 tbsp each) onto baking sheet. Press gently, sprinkle with coarse sugar or lemon zest if desired, and bake for 10–12 minutes until edges are just set and centers remain soft.
Cool & serve: Allow cookies to rest for 5 minutes on the sheet before transferring them to a cooling rack. Enjoy once slightly cooled—or warm, for softer texture.
Recipe Note
10 FAQs About This Recipe
How potent is pink lemonade extract and how much should I use?
Pink lemonade extract is highly concentrated—use sparingly. A good starting point is about ½ teaspoon for this recipe.
Does the extract affect cookie texture or sweetness?
No—it enhances aroma and flavor without altering texture or adding sweetness.
Can I use pink lemonade concentrate or mix instead?
You can, but the extract offers a cleaner, less sweet flavor and avoids added coloring or sugar.
Can these cookies be made gluten-free?
Yes—use a 1-to-1 gluten-free flour blend appropriate for cookies.
How long do cookies stay fresh?
Store in an airtight container at room temperature for up to 3 days.
What if I don’t have extract?
Substitute 2 tablespoons of pink lemonade concentrate—but flavor will be sweeter and less refined.
Is it okay to use natural food coloring?
Yes—use beet or strawberry-based coloring if desired.
Can I freeze the dough or baked cookies?
Yes—freeze dough balls for future baking or freeze baked cookies; thaw before serving.
What other desserts work well with this extract?
Great in frostings, cakes, beverages, candies, and ice creams.
Any fun garnish ideas?
Try lemon zest, pastel sprinkles, or a light glaze with lemon juice and powdered sugar for visual and flavor pop.