Pink Lemonade Butter Cookies

Arlene M.


I got this recipes from someone in another recipe forum, made them as a birthday gift, and found them to be so good I couldn't resist eating a bunch myself!

If you can't find Pink Lemonade cake mix (which is apparently seasonal), you can use other flavors; just change the lemon extract and zest to something that is complimentary to the flavor you're selected. (Orange with orange, almond with chocolate, etc.)

pinch tips: How to Melt and Soften Butter



Maked about 3 dozen


15 Min


10 Min


1 box
pillsbury pink lemonade cake mix
1 stick
1 pkg
cream cheese (8 oz.)
1 tsp
lemon extract
grated zest of one lemon
granulated sugar for rolling
powdered sugar for rolling

Directions Step-By-Step

Cream butter until soft and creamy.

Add cream cheese; beat until smooth.

Beat in egg, lemon extract and lemon zest until combined.

Add cake mix; beat until well mixed. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle.

Preheat oven to 350 degrees.

Roll dough into 1 1/4-inch balls; roll balls in granulated sugar to coat, then drop them into confectioners' sugar to coat well. Place the dough balls 2" apart on ungreased cookie sheets; flatten slightly.

Bake @ 350 degrees for 9-12 minutes. DO NOT overbake. Take cookies out of the oven when they look a little underdone.

Let the cookies cool on the pan for 1-2 minutes; remove to wire racks and cool completely. Store in an airtight airtight. Makes about 2 1/2-3 dozen.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy