Pink Lemonade Cookies

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These are probably the ‘juciest’ cookies you will ever taste. They are very soft and should be stored in a tightly covered container, separate from other cookies.


  • 2 sticks butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups flour
  • 1 tsp baking soda
  • 6 oz. can frozen pink lemonade concentrate (thawed)


  1. Combine the butter and sugar and beat till fluffy with an electric mixer.
  2. Add the eggs and beat well.
  3. In a separate bowl, combine flour and baking soda.
  4. Add ¼ of the flour mixture to the batter and beat well.
  5. Beat in ½ cup of the lemonade, reserving the rest.
  6. Add the remaining flour mixture and beat till well mixed.
  7. Drop by teaspoonful onto a cookie sheet, leaving enough space between between them for spreading while baking.
  8. Bake at 375°F for about 10 to 12 minutes.
  9. Cool 10 minutes
  10. With a pastry brush, lightly brush tops of cookies with remaining lemonade and sprinkle with sugar.


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Author: April

I like coding, cooking, crafting, collecting, chatting, cats, and a few other hobbies that don't begin with the letter C.

6 thoughts on “Pink Lemonade Cookies

  1. I decided to verify the rumored ‘juiciness’ of this recipe. Before I go on I’ll say now that the instructions should be followed. This recipe makes ALOT of batter for cookies so small. About 8 cups. Or 64 ounces. Or even 1.9 liters if you’re so inclined. Because of that I was able to get away with making the cookies too large at first. After a couple batches I realized my mistake and was able to fit about 15 per sheet. The outer layer of the cookie absorbs the lemonade sprinkled on top (Step #10) enough so it’s pleasantly moist but not soggy. This can be described as the juicy part for me. No need to kiss the cook just yet but this recipe was a unique and pleasant surprise. It can generate 100+ small juicy cookies in an hour or two so be careful!

    -Cookie Share-

  2. Some reason, I couldn't get my cookies to come out right, or so I think. They were pretty tasteless, even with the brushing of the mix. Hmm, maybe I did something wrong though. They didn't expand or even flatten at all while baking. Gonna attempt again one day. Hopefully I'll be able to make it right! =)

  3. @n.yang…

    Make sure you are using the frozen concentrated pink lemonade. It's a frozen syrup that comes in a small can. Do not dilute it. Just defrost it and use it as is in the recipe.

    If you use any other type of pink lemonade or dilute the concentrated syrup, the recipe won't come out right and the cookies will be very bland.

    If you have any questions about any of the other ingredients feel free to ask.

  4. I really can't answer that, as I have never refrigerated the dough before. All I can suggest is to try it and see.

    If you do try it, please report back and leave a comment letting everyone know how it tuned out.

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