Description
Delightful pink lemonade thumbprint cookies combining zesty sweetness with a buttery cookie base, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup pink lemonade concentrate
- 1 cup powdered sugar
- 1-2 tablespoons milk or water for glaze
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract into the mixture, beating until fully incorporated.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet mixture, stirring until just combined.
- Fold in the pink lemonade concentrate, ensuring it’s evenly distributed.
- Roll the dough into small balls and place each on the prepared baking sheet. Use your thumb to create an indentation in each dough ball.
- Bake for 10-12 minutes until the edges are lightly golden, and let them cool completely on a wire rack.
- Prepare the glaze by mixing the powdered sugar with 1-2 tablespoons of milk or water until smooth. Drizzle over the cooled cookies and allow it to set before serving.
Notes
Chill the dough if too sticky for easier rolling. These cookies can be made ahead of time and stored properly in an airtight container.