Description
Crisp, lightly chewy cookies with a vibrant pink hue and tangy sweet flavor. Made with fresh lemon juice, zest, and natural food coloring (beet juice + edible flower extract) for a fruity twist. Perfect for summer or any bright, sessional occasion.
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract (or almond extract)
3 tbsp fresh lemon juice (1.5 oz), measured at 1.5 oz
2 tsp lemon zest
1 tsp baking powder
2 cups cake flour
1 tbsp beet juice and natural edible flower extract (combined as pink coloring)
1/4 tsp salt
Instructions
Preheat oven to 350°F. Line baking sheets with silicone mats
In a bowl, beat butter until creamy, about 2 minutes on medium speed
Gradually add powdered sugar, beating for 3 minutes until pale and airy
Add fresh lemon juice, lemon zest, vanilla, and pink coloring. Mix until fully incorporated
In a separate bowl, sift the dry ingredients (cake flour, baking powder, salt)
Alternate adding the flour mixture and chilled butter, then the salt. Mix until combined
Divide dough into 24 portions. Roll into balls using moist hands between batches
Arrange 8 cookies per sheet. Flatten slightly with a fork or hand
Bake until light golden, 10-12 minutes per sheet
Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely
Notes
Chill the dough for at least 30 minutes to prevent spreading
Use organic lemons for vibrant zest
Natural coloring via beet juice and edible flower extract maintains structure better than artificial options
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 20mg