Pink Lemonade Sandwich Cookies

Sweet pink lemonade frosting, sandwiched between cute lemon cookies, for the most adorable spin on a summertime favorite.

These little cuties are the perfect summer treat. Bitesized lemon cookies that are soft and chewy and bursting with bright, tangy lemon flavor,  are stuffed with creamy pink lemonade frosting.

I shaped the lemon cookie dough into tiny little lemons to make these extra cute. Then, spread on some of the sweet tangy lemonade frosting, to create 2-bite sandwich cookies that are perfectly popable.

Pink Lemonade Sandwich Cookies

Yield: 2 dozen mini sandwich cookies


  • 1 1/2 cups all-purpose Flour (180g), weighed or spooned and leveled
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/2 cup (1 stick/4oz) unsalted butter, softened 
  • 1 tablespoon finely grated lemon zest (from about 1 medium/large lemon)
  • 1/2 cup (96) granulated white sugar 
  • 1/3 cup (64g) packed brown sugar 
  • 1 large egg, room temperature 
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (1/2 stick/2oz.) salted softened butter or vegetable shortening
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 1-2 tablespoons cranberry juic
  • drop of pink food coloring, if desired


In a small bowl, whisk together flour, baking soda and salt. In a separate bowl, with an electric mixer, beat the butter, lemon zest and sugars together on medium speed for about 3 minutes until pale and fluffy. Scrape down sides and bottom of bowl. Beat in the egg and vanilla until incorporated. Add flour mixture on low speed just until combine. 

Shape dough into little lemons (about 2 teaspoons each) and place about 2 inches apart on prepared baking sheets. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight to firm the dough for more flavorful cookies with less spreading.

When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and bake for about 5-8 minutes, until edges just start to set. Do not over bake. Cool completely before filling.

To make the filling, beat the softened butter on medium-high speed until smooth and creamy. Add the rest of the ingredients. Increase to medium-high speed and beat for an additional 3-4 minutes until smooth, light and fluffy.

Place half of the cookies upside down on a plate and spread an even layer of filling onto the bottom side of the completely cooled cookies. Gently press a second cookie on top, and enjoy! Store at room temperature in an air tight container.