Look at these pretty little cookies!!
They’re bite sized and pink and yellow and perfect!
The lemon flavor in these cookies is layered three times! It’s in the cookies, the frosting, and again in the garnish! That’s a huge punch of bright lemony flavor in one little cookie!
Oh and they are little cookies, so you can totally eat three and not even feel guilty. That’s a win-win in my book!
Pink Lemonade Cookies
Adapted from I Heart Naptime
6 tbsp unsalted butter, softened
6 tbsp granulated sugar
1 egg yolk
1 ½ tsp raspberry syrup (such as Torani)
1 ½ tsp lemon juice
1 tsp lemon zest
¼ tsp vanilla extract
¼ tsp salt
1 cup all purpose flour
½ cup powdered sugar
1 tbsp lemon juice
1 tsp lemon zest
1 tsp granulated sugar
Preheat the oven to 350 degrees F and line a baking sheet with parchment or a silicone mat.
Place the butter and sugar in the bowl of a stand mixer. Beat on medium for 2 minutes or until the butter is light and fluffy.
Add the egg yolk, raspberry syrup, lemon juice, zest, vanilla, and salt. Mix until combined. Add the flour and stir until mixed.
Use a 1 tablespoon cookie scoop to portion out dough balls (about 1 ½ inches diameter). Place the dough balls on the prepared baking sheet. Press down lightly with the heel of your hand to flatten into a small disc.
Bake in the preheated oven for 10-12 minutes or until the cookies are set. Move to wire racks to cool.
Once cool, make the glaze by mixing the powdered sugar and lemon juice together. Make the sugared zest by mixing together the zest and sugar.
Use an offset spatula to ice the cookies. Sprinkle the sugared zest onto the wet icing.
Allow the glaze to dry before placing the cookies in an airtight container.
Makes 18 bite sized cookies
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