Pink Lemonade Crinkle Cookies
A lovely fusion of sweet and tangy pink lemonade in a soft, chewy cookie coated in powdered sugar and crinkled to perfection.
Ingredients
- 1 pink lemonade cookie mix or pink lemonade cake mix
- 6 tablespoons butter, melted
- 2 large eggs
- ¾ teaspoon vanilla extract
- ¼ cup granulated sugar
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 375F degrees.
- In a large bowl using an electric mixer, mix together pink lemonade cookie mix or pink lemonade cake 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 a silicone mat/parchment paper-lined 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 a baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Store Pink Lemonade Crinkle Cookies in an airtight container; will keep for 3+ days.
