A lovely fusion of sweet and sour pink lemonade baked into a soft and chewy cookie covered in picturesque crinkles and velvety powdered sugar.
1pink lemonade cookie mix
Preheat oven to 375F degrees.
In a large bowl using an electric mixer, mix together pink lemonade cookie mix, melted butter, eggs, and vanilla extract; mix until combined.
Place granulated sugar and powdered sugar in separate shallow dishes. Scoop dough into tablespoon balls using a #50 disher and drop into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat. Evenly space dough balls on baking sheet.
Bake 8-10 minutes, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone).
Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Store Pink Lemonade Crinkle Cookies in an airtight container; will keep for 3+ days.
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