Cookies are always a delight, but when you add a pop of bright, citrusy flavor, they become unforgettable. Pink Lemonade Thumbprint Cookies are the perfect mix of sweet and tart, with a buttery cookie base cradling a luscious pink lemonade filling. They’re as fun to make as they are to eat!
The first time I made these, I was inspired by the idea of capturing the refreshing taste of pink lemonade in a dessert. The buttery cookies melt in your mouth, while the tangy filling adds a vibrant burst of flavor. Plus, their cheerful appearance makes them a crowd-pleaser.
What I love most is how versatile they are—great for a spring picnic, summer barbecue, or as a bright addition to your holiday cookie tray. Let’s dive into these Pink Lemonade Thumbprint Cookies and bake a treat that’s as delicious as it is beautiful
The Pink Lemonade Thumbprint Cookies feature a buttery cookie base filled with a sweet-tart pink lemonade center. These cookies are easy to make, bursting with flavor, and perfect for brightening up any occasion.
With their vibrant appearance and refreshing taste, they’re sure to become a new favorite.
An Exciting Story:
The first time I served these Pink Lemonade Thumbprint Cookies, they stole the show at a family gathering. My husband loved their buttery texture, and my kids couldn’t resist the tangy filling. They’re now a staple for every celebration, from birthdays to summer picnics.
Why These Pink Lemonade Thumbprint Cookies?
- Bright and Refreshing: The perfect balance of sweet and tart.
- Easy to Make: Simple ingredients with stunning results.
- Visually Stunning: A cheerful addition to any dessert table.
- Versatile: Great for any occasion, from casual to formal.
- Customizable: Add your own twist with different citrus flavors.
What You Need for Pink Lemonade Thumbprint Cookies
- For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- For the Pink Lemonade Filling:
- ½ cup fresh lemon juice
- 1 tbsp pink lemonade powder (or 2 tbsp raspberry or cranberry juice for natural color)
- ⅓ cup granulated sugar
- 2 large egg yolks
- 4 tbsp unsalted butter, cut into small pieces
- Pink food coloring (optional)
- Optional Garnish:
- Powdered sugar for dusting
- Lemon zest
How to Make Pink Lemonade Thumbprint Cookies
- Prepare the Cookie Dough:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Form and Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and press the indentations again if they’ve puffed up. Cool completely.
- Make the Pink Lemonade Filling:
- In a small saucepan, whisk together the lemon juice, pink lemonade powder (or natural juice), sugar, and egg yolks over medium heat.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Remove from heat and whisk in the butter until smooth. Add pink food coloring if desired. Let cool to room temperature.
- Assemble the Cookies:
- Spoon or pipe the pink lemonade filling into the indentations of the cooled cookies. Let the filling set for 30 minutes at room temperature or in the refrigerator.
- Garnish and Serve:
- Dust with powdered sugar or garnish with lemon zest for a finishing touch. Serve and enjoy!
Tips for Pink Lemonade Thumbprint Cookies
- Chill the Dough: Chilled dough helps the cookies hold their shape during baking.
- Repress the Indentations: Press again after baking for a perfect cavity for the filling.
Substitutions and Variations:
- Try a Different Filling: Use lime curd, orange curd, or strawberry jam for a new flavor.
- Make It Gluten-Free: Use a 1:1 gluten-free baking flour.
- Natural Coloring: Use beet or cranberry juice for a natural pink hue.
Make a Healthier Version:
- Replace some sugar with a natural sweetener like honey or maple syrup.
- Use whole-wheat pastry flour for added fiber.
- Opt for unsalted butter alternatives if desired.
Closing for Pink Lemonade Thumbprint Cookies:
And there you have it—Pink Lemonade Thumbprint Cookies that bring a burst of sunshine to any occasion. With their vibrant color and tangy-sweet flavor, they’re a guaranteed hit for your next gathering. Let us know how yours turn out, and don’t forget to explore more of our cheerful dessert recipes!
Frequently Asked Questions for Pink Lemonade Thumbprint Cookies
- Can I make these ahead of time?
Yes, the cookies and filling can be made a day ahead and assembled before serving. - How do I store leftovers?
Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. - Can I freeze these cookies?
Yes, freeze the baked cookies without filling. Add the filling after thawing. - What if I don’t have pink lemonade powder?
Use raspberry or cranberry juice for a similar flavor and color. - Can I double the recipe?
Absolutely! This recipe scales up well for larger batches. - Why is my filling not thickening?
Ensure the heat isn’t too low and stir constantly until it coats the back of a spoon. - What pairs well with these cookies?
Serve with iced tea, lemonade, or a citrus-flavored cocktail. - How do I prevent my cookies from cracking?
Roll the dough balls smoothly and avoid pressing too hard when making the indentations. - Can I add a glaze?
Yes, drizzle with a simple lemon glaze for extra sweetness and shine. - What’s a fun serving idea?
Arrange on a platter with other brightly colored cookies for a festive dessert display. - How do I keep the filling from spilling?
Don’t overfill the indentations and let the filling set completely before serving. - What’s a creative twist?
Add a sprinkle of edible glitter or a small candy garnish for a whimsical touch.
Pink Lemonade Thumbprint Cookies
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cookies:
1 cup 1 unsalted butter, softened
½ cup granulated sugar
1 large 1 egg yolk
1 tsp 1 vanilla extract
2 cups 2 all-purpose flour
¼ tsp salt
- For the Pink Lemonade Filling:
½ cup fresh lemon juice
1 tbsp 1 pink lemonade powder (or 2 tbsp raspberry or cranberry juice for natural color)
⅓ cup granulated sugar
2 large 2 egg yolks
4 tbsp 4 unsalted butter, cut into small pieces
Pink food coloring (optional)
- Optional Garnish:
Powdered sugar for dusting
Lemon zest
Directions
- Prepare the Cookie Dough:
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
- Form and Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and press the indentations again if they’ve puffed up. Cool completely.
- Make the Pink Lemonade Filling:
- In a small saucepan, whisk together the lemon juice, pink lemonade powder (or natural juice), sugar, and egg yolks over medium heat.
- Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Remove from heat and whisk in the butter until smooth. Add pink food coloring if desired. Let cool to room temperature.
- Assemble the Cookies:
- Spoon or pipe the pink lemonade filling into the indentations of the cooled cookies. Let the filling set for 30 minutes at room temperature or in the refrigerator.
- Garnish and Serve:
- Dust with powdered sugar or garnish with lemon zest for a finishing touch. Serve and enjoy!
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