The BEST frosted Pink Lemonade Cookies You’ll Ever Eat!
Well hello there! I am back from an unintentional, but very-much needed blog break. As in, I didn’t look at it, or think about it much at all, for a week and a half. And it was so good for me.
But it’s good to be back, and today I’m sharing a very yummy recipe with you.
A few weeks ago, I hosted a bridal shower for my dear friend Nikki and her fiancé Jacob. I asked her if she wanted a cake, cupcakes, or something different for the treat at the shower.
{Nikki and me at the shower. Isn’t she precious??}
She told me she had recently been obsessed with pink lemonade cookies, with pink lemonade icing. I had never even heard of this phenomenon! One of her roommates (also a friend of ours, and also named Nicky) had made them from a Pillsbury mix with Pillsbury icing. I searched high and low for this, but apparently they only sell it at Easter, and when it’s gone, it’s gone. I ended up finding one box of the mix, but no icing, which obviously is the most important part! {Oh, I just looked on Amazon. You can get the pink lemonade icing- for $30/2 cans!!! }
So I decided to make my own pink lemonade frosting. Finding a recipe was a snap- I used this one from Tasty Kitchen. I made the boxed cookies, which I hear were delish (I never got a chance to try one), but I also made sugar cookies for the leftover icing. (Icing, frosting. Are they the same?)
The bride-to-be loved the homemade icing, and I sent her the *tiny* bit of leftover home for her to eat as she wished. 🙂
1 cup butter, softened
1 tsp. vanilla
1 egg
2.5 cups all purpose flour
.5 tsp baking soda
Pink Lemonade Frosting:
1 pound powdered sugar
1 stick butter
4 Tbs. frozen pink lemonade concentrate, thawed
1 tsp. vanilla
1-2 drops red food coloring
Cream powdered sugar and butter together until fluffy.
Stir in vanilla and egg, then incorporate flour and baking soda.
Cover and refrigerate 2 hours if rolling and cutting into shapes.
Roll the dough 1/4 inch thick on a floured surface and cut into shapes, or simply roll into balls and flatten with a cup dipped in sugar.
Bake at 375 for 8-10 minutes or until edges are light brown.
Frosting: Cream the powdered sugar and butter together until fluffy. Add other ingredients and mix well.
Frost cooled cookies.
(from the archives. originally posted April 26, 2012)
About Kelli Hays
Welcome back 🙂
Yuum!!! Sounds fantastic 🙂
Looks yummy! Just thought I’d point out that you missed writing down the step about adding the flour. 🙂
Oh these look soooooooo good. Thanks for the recipe. Hugs, Marty P.S. Be sure to link up to Inspire Me this afternoon. http://www.astrollthrulife.net
This are so pretty! I would love it if you would share this at my Tasty Tuesday linky party!
http://www.thecomfortsofhome.blogspot.com/2014/03/tasty-tuesday-4.html
‘Tis the season for these! I’m pinning this to try very soon! I made a pink lemonade pound cake two Easter’s ago and it was delicious! I LOVE cookies, so these are a winner!
Oh, so yummy! They are not only beautiful, but soooooo pretty1 Thanks for bringing this great recipe to THE SCOOP! Pinning!
love the color! these look so yummy!
thank you! They’re one of my favorite desserts!
These look super yummy!
Oh my goodness…these look SO good!!! I love pink lemonade! Thanks for sharing!