Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together the softened butter and granulated sugar until creamy and fluffy.
- Blend in the pink lemonade concentrate and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms.
- Scoop tablespoonfuls of dough and roll them into balls, placing them on a baking sheet lined with parchment paper.
- Create wells in the center of each ball using your thumb or a round measuring spoon.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack.
Filling Preparation
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of pink lemonade concentrate.
- Add more liquid if needed to achieve a smooth, spreadable consistency.
- Mix in food coloring to achieve the desired pink shade.
- Spoon the filling into the wells of each cookie and let them set for about 30 minutes before serving.
Nutrition
Notes
Consider using raspberry or strawberry puree instead of pink lemonade for a fruity twist! For a vegan option, use a vegan butter substitute and a flaxseed egg.