Hello PinkWhen readers! I am Bethany, and I blog at Whistle and Ivy. With springtime in full-swing here in Utah, I am so excited to share these delicious and springy Pink Lemonade Crinkle Cookies! Everyone in our house loved them, and they were gone quicker than it took to make them (which wasn’t very long!).
They are soft and chewy and have a beautiful blush-pink color. These little beauties melt in your mouth, and have a lovely tangy lemonade flavor, reminiscent of my grandma’s lemon bars, a childhood favorite of mine.
I really couldn’t stop eating them, so make sure you have a crowd to share them with! These Pink Lemonade Crinkle Cookies make a great summer and springtime treat!
Pink Lemonade Crinkle Cookies
- 3/4 C Butter
- 1 1/4 C Sugar
- 1 Egg
- 1/2 C Cornstarch
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 – 3/4 tsp Pink Lemonade Kool-Aid
- 1 1/2 C All-Purpose Flour
- 1/4 C Powdered Sugar
- 1 drop of pink food coloring (optional)
Prepare a cookie sheet by greasing with non-stick cooking spray. Preheat oven to 350º. Cream butter and sugar together in your mixer, scraping the sides of your bowl. Add your egg and mix well. Mix in baking powder, baking soda, Kool-Aid and cornstarch. Once it’s well mixed (the Kool-Aid will be mixed once it turns your dough pink), add a drop of pink food coloring, if more color is desired. Next, start adding your flour a half cup at a time until it’s all added.
Roll the dough into walnut-sized balls and roll in the powder sugar, giving them a light coating. Place 2” apart on a room-temp baking sheet (let your sheet cool in between batches if you are reusing the same one).
Bake in the oven 9-10 minutes, they won’t brown too much, so watch them closely. Over-baking will make them hard and crunchy!
I hope you enjoy these! I will be baking another batch soon, we have a neighborhood barbecue coming up and I know these will be perfect!