Belfonte Dairy | From the Heart of Kansas City

Pink Lemonade Cookies

Perfect for any summertime get-together, these pink lemonade cookies area perfect combination of sweet and tart.


For Cookies:
1 cup of butter (2 sticks, softened)
1/4 cup of Belfonte sour cream
1 cup of sugar
2 tablespoons of brown sugar
2 eggs
1 teaspoon of vanilla extract
2 3/4 cup of flour
2 tablespoons of cornstarch
1 tablespoon of baking soda
1 teaspoon of salt
3 tablespoons of lemon juice
1 tablespoon of lemon zest
(About 2 lemons)
1/4 cup sugar for rolling

For Frosting:
1/2 cup of butter (1 stick, softened)
pinch of salt
1 teaspoon of vanilla extract
1/3 cup of strawberry purée
2 tablespoons of lemon juice
4-5 cups of powdered sugar


  • Preheat your oven to 350° and line your baking sheets with parchment paper.
  • In a large bowl, mix your butter, sour cream, sugar, and brown sugar until well combined. Add your eggs and vanilla extract and mix again.
  • Add your flour, cornstarch, baking soda, and salt and mix until the dough forms. Add your lemon juice and lemon zest and mix once more. Scoop your cookies and roll in the extra sugar (this gives it a nice texture but it’s optional) and place it onto your baking sheet. Bake at 350° for 10-12 minutes until golden.
  • While your cookies are baking, make the frosting. In a large bowl beat your butter, salt, and vanilla until light and fluffy. Add your strawberry purée and beat again. Then gradually add your powdered sugar until you reach your desired consistency.
  • Remove cookies from the oven and let cool. Frost them with an offset spatula and top with a small lemon wedge. Serve chilled, share & ENJOY.
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