*Disclaimer: This post contains affiliate links. To learn more, please go here.
These pink lemonade cookies are perfect for anyone who loves to watch grease. Based off of the pink ladies, these cookies will make you want to break out into song and dance the day away. So these cookies are made with freeze dried raspberries to give you a great raspberry flavor to the cookie, but you can use freeze dried strawberries as well. I know that many have different opinions on which fruit is actually used for pink lemonade. So that is completely up to you as long as it is freeze dried!
Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won’t regret it! Not too sure if you want to buy something so pricey if you aren’t sure you’d like it? Then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. When making royal icing you can go one of two ways. You can use meringue powder for a more safe route or you can use egg whites. I try to stick with using meringue powder mainly because I would rather save the egg whites for something else. This is completely optional but the recipe for these cookies uses meringue powder.
pink lemonade cookies
- 2 sticks unsalted butter room temp
- 2/3 cup granulated sugar
- 1/3 cup freeze dried raspberry or strawberry powder
- 1 egg
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/3 cup all-purpose flour
- zest of 1 lemon
- 3 tbsp lemon juice
- 2 cup powdered sugar
- 2 tbsp meringue powder
- preheat the oven to 350 degrees F. line a pan with parchment paper. in the bowl of an electric mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy, about 1 minute. scrape down the side of the bowl and then add in the egg, vanilla, lemon zest, and lemon juice. in another bowl combine the flour, dried raspberry/strawberry powder, baking soda, and salt and whisk together. scrape down the sides of the bowl then on low speed, gradually add in the dry ingredients. wrap the dough into cling-wrap and refrigerate for 30 minutes. roll to 1/4 inch thickness and cut out with desired shapes and bake for 8-10 minutes.
- combine all of the ingredients in the bowl of an electric mixer fitter with a whisk attachment. gradually add in water, a teaspoon at a time, until a thick yet pipable consistency forms. once you are done with the thicker icing for piping a boarder on the cookies add in a little more water gradually until the icing becomes slightly looser to flood the cookies.