Description
Indulge in the tangy and sweet flavors of Crumbl Pink Lemonade Cookies with this easy recipe. Learn how to bake these irresistible treats at home!
Ingredients
- 10 tablespoons (150 ml) unsalted butter, melted and cooled for 10 minutes
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1/2 teaspoon (3 ml) vanilla extract
- 1 tablespoon (15 ml) fresh lemon juice
- 1 ½ cups (190 g) all-purpose flour + 2 tablespoons (30 g)
- 3/4 teaspoon (4 ml) baking powder
- 1 teaspoon (5 ml) cornstarch
- 1/2 teaspoon (3 ml) lemon zest
- 1/4 teaspoon (1 ml) salt
- 8 tablespoons (120 ml) unsalted butter, room temperature
- 2 ½ cups (315 g) powdered sugar
- 2 tablespoons (30 ml) milk or cream
- 2 teaspoons (10 ml) lemonade mix (optional, see notes)
- 1/4 teaspoon (1 ml) vanilla extract
- 2 teaspoons (10 ml) lemon juice
- 1 teaspoon (5 ml) lemon zest
- Optional: yellow food coloring
- Optional lemon slices for decorating
Instructions
- Pour the melted and slightly cooled butter into a sizable mixing bowl. Add in the sugar and whisk together until the mixture is completely uniform, thick, and glossy. Incorporate the egg, vanilla extract, and lemon juice by whisking until the blend is smooth and fully integrated, about one minute.
- Introduce the flour, baking powder, cornstarch, lemon zest, and salt to the bowl with the wet ingredients. Use a spatula to gently fold the dry mixture into the wet until just combined, resulting in a soft dough.
- Refrigerate the dough for two hours.
- Prepare a baking sheet by lining it with parchment paper. Set your oven to preheat at 350℉.
- Separate the dough into six large cookies, each measuring 1/3 cup. Shape each portion into a disk approximately 2.5 inches wide and 7/8 inch thick.
- Ensure the cookies are spaced 3 inches apart on the baking sheet and bake them at 350℉ for 15 to 16 minutes, until they are puffed and edges are lightly golden. Avoid overbaking.
- Let the cookies cool completely before applying the frosting.
- In a medium-sized bowl, beat the softened butter using an electric mixer on medium speed until it becomes smooth and creamy.
- With the mixer on low, slowly incorporate the powdered sugar into the butter, making sure to mix well after each addition.
- In a separate small bowl, whisk together the milk (or cream), lemonade mix, vanilla extract, lemon juice, and lemon zest until the lemonade mix is fully dissolved, preventing graininess in the final frosting.
- Combine this liquid mixture with the buttercream by beating it in. Optionally, add a small amount of yellow food coloring for a more vibrant appearance.
- Adjust the buttercream consistency by gradually mixing in 1-2 tablespoons of heavy cream or milk, adding just a little at a time.
- Once the frosting is smooth, increase the mixer speed to medium-high for 1-2 minutes to achieve a light and fluffy texture.
- Generously frost each cooled cookie with a thick layer of frosting, similar to Crumbl’s style. Use a 3-tablespoon scoop to portion the frosting, then smooth it out with a spatula. Finish by topping with a fresh lemon slice and enjoy!
Notes
- For a stronger lemon flavor, consider adding an extra teaspoon of lemon zest to the cookie dough.
- To enhance the tanginess of the frosting, adjust the amount of lemon juice to suit your taste.
- For a softer frosting, incorporate a bit more milk or cream until you reach the desired consistency.
