Pink Lemonade Cookies Recipes

Steps:

• For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
• While the cookies freeze, preheat the oven to 350 degrees F.
• Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
• For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
• Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in 1/3 cup pink lemonade concentrate and egg. Beat in flour until dough comes together.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Combine confectioners' sugar, 2 tablespoons pink lemonade concentrate, and 2 tablespoons butter in a large bowl; beat with an electric mixer until icing is smooth. Beat in red food coloring.
• Spread icing over cooled cookies.

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

Steps:

• Preheat oven to 35o degrees.
• In a large bowl, cream butter, sugar and lemonade mix until fluffy.
• Beat in egg, vanilla and lemon extract.
• In a separate bowl, mix flour and baking soda.
• Add dry ingredients to batter, beating until thoroughly combined.
• Form dough into 1-inch ball and roll in granulated sugar.
• Place balls 2-inch apart on well-greased cookie sheet.
• Bake for 10-12 minutes or until edges begin to brown.