Pink Lemonade Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 48
Ingredients
  • For Cookies:
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 egg
  • ½ cup granulated sugar
  • ¾ cup powdered sugar
  • ¾ cup Country Time pink lemonade mix (dry)
  • 1 teaspoon vanilla extract
  • 1 cup white rice flour
  • 1 cup tapioca starch
  • ½ cup potato starch
  • ½ cup almond flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • For Frosting:
  • 3 tablespoons Country Time pink lemonade mix (dry)
  • 3 tablespoons milk
  • ¼ cup (1/2 stick) salted butter, room temperature
  • 2 cups powdered sugar
  • pinch of salt
  • Pink sprinkles (optional)
Directions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
  2. In a large bowl or stand mixer cream the butter, egg, granulated sugar, powdered sugar and pink lemonade mix together for 3 minutes until light and fluffy. Add vanilla and mix until incorporated.
  3. In a separate bowl, sift together white rice flour, tapioca starch, potato starch, almond flour, salt, baking soda and xanthan gum.
  4. Add dry ingredients to wet ingredients and mix until combined. Beat for additional 2 minutes.
  5. Drop 1 inch balls with cookie scoop 2 inches apart on parchment paper lined cookie sheets. Bake one pan at a time at 350 degrees for 8-10 minutes until lightly browning on edges.
  6. Immediately slide parchment paper, with cookies, onto a cooling rack and allow to cool completely before frosting.
  7. While cookies are cooling, prepare frosting. Mix 3 tablespoons of pink lemonade mix with 3 tablespoons of milk. Stir to dissolve and set aside. Beat ½ stick of butter until light and fluffy. Add 1 cup powdered sugar and mix until combined. Add lemonade mixture and pinch of salt and beat until incorporated. Add remaining cup of sugar and beat until combined. Add additional milk (thinner) or sugar (thicker) to reach desired consistency.*
  8. Spread icing/frosting on top of cookies and add sprinkles. Serve at room temperature or chilled.
  9. Store leftover cookies in the fridge for up to 5 days or freezer for 3 months.
Notes
*This frosting is slightly thinner, almost an icing.
Recipe by Breezy Bakes at https://www.breezybakes.com/pink-lemonade-cookies/