Homemade Pink Lemonade Cookies
A few weeks ago, I saw a package of Pillsbury Pink Lemonade Cookie Mix at the store. I thought it sounded interesting, so I bought it, and made them for the family. When they were finished baking, I got some very strange looks. For whatever reason, they boys were ALL apprehensive about eating them. Until they tried them. Then, they vanished, and I got ONE. The kids were asking for them again, but I can’t find the boxed mix at the store now, maybe they were limited time for Easter? I’m not sure. But, I thought I could try and adapt them from my Homemade Sugar Cookie Recipe. I had some Crystal Light Pink Lemonade Powder on hand, so I just added 1/4 cup of the powder to the other recipe, and they actually tasted better than the mix, in my opinion. I think over the summer we may try variations of this with other Kool-Aid, Lemonade, or even Jello Mixes!
- 1 cup sugar
- 1 cup softened butter (2 sticks)
- ½ tsp vanilla extract
- 1 large egg
- 2¼ cups Flour (I use self rising)
- ¼ cup Pink Lemonade Mix
- To begin, mix 1 cup sugar, ¼ cup Pink Lemonade Mix, 1 cup softened butter (2 sticks), ½ tsp vanilla extract, and 1 large egg until smooth. I then slowly add 2¼ cups flour into the mixing bowl. I will let the older boys use the mixer on low, with me standing right there to help them. Once it’s nice and smooth, they’re ready to be scooped out.
- You can use a teaspoon to scoop them out, but I prefer to use a small melon ball scooper or ice cream scooper to get them even (and it’s easier for the boys). We scoop them out, and place about 2 inches apart on the baking sheet – you don’t want them running together. As I mentioned earlier, if you want them flatter for decorating, use a small plate or glass to flatten them. If you are not decorating or want a fluffier cookie, just leave the balls round and they’ll bake just fine.
- Bake them at 375 (I use 350 for my dark, non-stick pan) for about 10-12 minutes until the edges are turning a golden brown. The recipe makes between 36-48 cookies, depending on how big your scoops of dough are.