Pink Lemonade Sandwich Cookies (Easy Homemade Recipe)
These are the cookies I bring when I need to show up somewhere and have people immediately ask what I brought.

Pink Lemonade Cookies have the kind of look that stops people mid-conversation — soft, pretty pink sandwich cookies with a lemon buttercream filling that tastes exactly like summer. I’ve made them for baby showers, bridal showers, and one very memorable Girl Scout end-of-year celebration where they disappeared before I could set up the rest of the table.
The secret ingredient is pink lemonade powder — the same kind you’d use to make a pitcher of pink lemonade, but mixed right into the dough and the icing. It gives these cookies a sweet-tart flavor that you can’t quite put your finger on until someone tells you, and then it’s obvious. My kids call them the “fancy pink ones” and request them constantly.
These homemade pink lemonade cookies are a perfect combination of sweetness from the sugar cookie mix and tartness from lemon zest and juice. These cooke sandwiches are definitely one of my favorite cookie recipes! It’s a fun dessert for anytime. My family loves them!
What ingredients do you need?

- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- Zest of one lemon
- Red food coloring (optional)
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup pink lemonade powder

Icing:
- 1/2 cup butter, softened
- 5 cups powdered sugar
- 2 tablespoons pink lemonade powder
- 1 tablespoon lemon juice

How do you make these fun Pink Lemonade cookies?
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, lemon extract, lemon juice, and lemon zest, and beat to combine. For a brighter pink color, add one to two drops of red food coloring and beat to mix (optional).
- Add the flour, baking powder, salt, and pink lemonade powder and beat to combine.
- Use a small cookie scoop to scoop the dough into a ball.
- Place the dough on the prepared baking pan. Bake for 10 to 12 minutes, then allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire cooling rack to cool completely before icing. To prepare the icing, beat together the butter, powdered sugar, pink lemonade powder, and lemon juice. For a brighter pink color, add one to two drops of red food coloring and beat to mix (optional).
- If the icing is too thick, add milk ½ tablespoon at a time until the desired consistency is reached.
- When the cookies are cool, pipe the icing onto the bottom of half the cookies, then top the icing with the remaining cookies to make sandwiches.

How to Get the Perfect Sandwich Cookie
The most common mistake with sandwich cookies is trying to assemble them before the cookies are fully cooled. Even slightly warm cookies will melt the icing on contact and you’ll end up with a mess instead of a clean sandwich. Give them at least 45 minutes on the wire rack — an hour if your kitchen runs warm.
For even sandwiches, use the same size cookie scoop for every ball of dough. The recipe makes 18 sandwich cookies, which means you need 36 individual cookies — so count as you scoop and adjust if you’re running short or long before you put the first batch in the oven.
When piping the icing, pipe onto the flat bottom of the cookie rather than the top. Press the second cookie down gently with the flat sides together, applying even pressure so the filling spreads to the edges without squeezing out the sides.
Frequently Asked Questions (FAQs)
Yes, you can use fresh lemon juice. However, the lemonade concentrate gives the cookies a more potent, tangy lemon flavor.
Yes, you can replace the purpose flour with gluten-free flour. The texture might vary slightly, but the flavor will remain the same.
While it’s possible, butter adds a rich flavor and helps achieve that chewy texture. If necessary, substitute only half the quantity of butter with vegetable oil.
Country Time Pink Lemonade and Kool-Aid Pink Lemonade both work. Country Time is sweeter and more mellow; Kool-Aid is tarter and more concentrated. Use the same brand in both the dough and icing so the flavors are consistent. Find it in the drink mix aisle near the Kool-Aid packets.
No — liquid concentrate cannot substitute for dry powder in this recipe. The powder goes into the dry ingredients and its ratio to flour is specific. Fresh lemon juice is already in the recipe separately; the powder is what gives the concentrated pink lemonade flavor.
Yes — the cookies are delicious on their own. Dust with powdered sugar or drizzle with a simple lemon glaze (powdered sugar + lemon juice) as a lighter alternative. They’ll be thinner and more delicate without the icing filling.
Bake and cool the cookies up to 2 days ahead. Make the icing and store it separately in the refrigerator. Assemble the sandwiches the day of the event so the cookies stay crisp. Assembled sandwiches are best within 24 hours.
Freeze the uniced cookies only — lay flat on a baking sheet to freeze solid, then transfer to a freezer bag. Thaw at room temperature and ice before serving. Do not freeze assembled sandwiches as the icing texture changes.

Tips and Tricks
- Ensure all ingredients, especially butter and egg, are at room temperature. It aids in easy mixing and gives the best texture.
- Sift the dry ingredients to prevent any lumps in the cookie dough.
- Be sure to not overmix the dough, mix at low speed until just combined. Overmixing can lead to tough cookies.
- Use a cookie scoop or a small ice cream scoop to drop dough onto the lined baking sheet. This will ensure all cookies are the same size and bake evenly.

Variations
- Raspberry Lemonade Cookies: Replace the pink lemonade concentrate with raspberry lemonade concentrate. Add a few drops of red food coloring for a lovely red hue.
- Easy Strawberry Lemonade Cookies: Substitute the lemon cake mix with a strawberry cake mix and add some fresh strawberries to the dough.
- Lemon Cookies with White Chocolate Chips: Add a cup of white chocolate chips to the dough for an added sweet touch.
- Sandwich Cookies: Make a cream cheese or sour cream frosting to sandwich between two cookies. Don’t forget to frost cookies only after they’ve completely cooled!

Topping Options
Adding a topping to your Pink Lemonade Cookies can make them even more irresistible. Here are a few ideas:

Powdered Sugar: A dusting of powdered sugar over the top of the cookies can give them a sweet and elegant finish.
Lemon Glaze: For an extra tangy kick, you can prepare a simple lemon glaze. In a small bowl, mix together powdered sugar and a few tablespoons of lemonade concentrate until smooth. Drizzle this over the cooled cookies for a glossy, flavorful finish.
White Chocolate Drizzle: Melt some white chocolate chips and drizzle it over the cookies for a creamy, sweet contrast to the tangy lemon flavor.
Colored Sugar Sprinkles: If you’re serving these at a party or festive occasion, you could sprinkle some colored sugar or edible glitter on top for a fun and festive look.
The Pink Lemonade Powder — What to Buy and Why It Matters
You’ll find it in the drink mix aisle at most grocery stores, usually near the Kool-Aid packets. The recipe uses ¼ cup in the cookie dough and 2 tablespoons in the icing — one standard canister has more than enough for both.
The key ingredient here is pink lemonade powder — not liquid lemonade concentrate, not fresh lemon juice alone. The powder form goes directly into the dry ingredients and distributes evenly through the dough, giving every bite that concentrated sweet-tart flavor.
Country Time Pink Lemonade and Kool-Aid Pink Lemonade both work. Country Time is slightly sweeter and more mellow; Kool-Aid is tarter and more intense. Either works — just use the same brand in both the cookies and the icing so the flavors are consistent.

Storage
Store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to a week.
Why This Recipe Works
The charm of this recipe lies in its simplicity and versatility. With easy to find ingredients, these cookies are a breeze to make and can be adapted to suit various dietary needs and flavor preferences. The hint of lemon gives a refreshing twist to the traditional sugar cookie, making it a perfect way to end a meal or to enjoy as a midday snack.
These pink cookies are super fun for a baby shower or a bridal shower. Enjoy and let me know how they turn out!
Here are some more fun cookie recipes to try!
If you are looking for more fun cookie recipes be sure to check out this comprehensive list! The Best Cookie Recipes For Year Round Baking
Pink Lemonade Sandwich Cookies (Easy Homemade Recipe)
These delicious pink lemonade cookies are so good and easy to make for any occasion! Perfectly sweet and flavorful for a fun dessert.
Ingredients
- Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- Zest of one lemon
- Red food coloring (optional)
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup pink lemonade powder
- Icing:
- 1/2 cup butter, softened
- 5 cups powdered sugar
- 2 tablespoons pink lemonade powder
- 1 tablespoon lemon juice
- 1 to 2 tablespoons milk (optional)
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs, lemon extract, lemon juice, and lemon zest, and beat to combine. For a brighter pink color, add one to two drops of red food coloring and beat to mix (optional).
- Add the flour, baking powder, salt, and pink lemonade powder and beat to combine.
- Use a small cookie scoop to scoop the dough into a ball.
- Place the dough on the prepared baking pan. Bake for 10 to 12 minutes, then allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire cooling rack to cool completely before icing. To prepare the icing, beat together the butter, powdered sugar, pink lemonade powder, and lemon juice. For a brighter pink color, add one to two drops of red food coloring and beat to mix (optional).
- If the icing is too thick, add milk ½ tablespoon at a time until the desired consistency is reached.
- When the cookies are cool, pipe the icing onto the bottom of half the cookies, then top the icing with the remaining cookies to make sandwiches.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 389Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 61mgSodium 191mgCarbohydrates 60gFiber 1gSugar 46gProtein 3g

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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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