Pink Lemonade Cookies w/ White Chocolate Polka Dots

The other day my 3 year old daughter had a toddler success and I told her I would make her a treat.  She being a girl and very very much into anything pink and princesses requested pink cookies.

During her nap time I came up with these Pink Lemonade Cookies that are soft and chewy and the perfect amount of sweet and sour/tangy goodness.  To add some rich flavor I tossed in white chocolate chips, and they were a fabulous addition.

My daughter thought these Pink Lemonade Cookies looked like pink and white polka dot cookies.  She pretty much adored them.

My husband, who has a bigger sweet tooth than I do (which I honestly didn't think was possible) claimed these cookies to be the most amazing cookies ever.  He loved the sweet and tangy combination.  If you love the tanginess/sourness in sweets as well you could even notch up the sour/tangy level a bit.

For a little pink loving girl in your life, or for the non-chocolate sweets fan these cookies are the perfect summer treat.

Pink Lemonade Cookies w/ White Chocolate Chips

Recipe: Alohamora

Active Time: 15 minutes

Inactive Time: 25 minutes

Servings: 3 dozen with a medium scoop about 1.5 Tbsp dough ball

Ingredients: 

1 c. butter, softened

1 c. sugar

1/2 c. powder sweetened pink lemonade mix

1 egg, large

1 tsp vanilla

1/2 tsp lemon extract

2 1/2 c. flour

1 tsp baking soda

1 pkg (10 oz) white chocolate chips

Directions: 

1. Preheat oven to 325 degrees. 
2. Line cookie sheets with baking pads or parchment paper if you have them, if not it'll be fine.
3. In a large bowl or a stand mixer cream the butter, sugar, and pink lemonade mix until it is light and fluffy for about 3-5 minutes. 
4. Beat in the egg, vanilla, and lemon extract one at a time until just combined.  If you like things extra tangy add a 1/4 tsp more of lemon extract.  You could also add more lemonade mix to increase the tanginess. 
5. Add the flour and baking soda right on top of the dough and mix it until just combined.
6. Finally, add the white chocolate chips and mix until just combined. 
7. Using a medium cookie scoop b/c I do love cookie scoops I will mention them,  but you can use a spoon as well to create 1.5 Tbsp cookie dough balls and place them on a pan.
8. Bake at 325 for 7-10 minutes until the edges are just barely showing a bit of golden coloring.  My magic number was 7 minutes.  
9. Let cookies cool on the pan for a few minutes before removing them to a cooling rack.  
10. Enjoy! 
11. Store cookies for up to a week in an air tight containers. This is my favorite container.  

Happy soft, chewy, sweet, sour, and tangy pink lemonade cookies eating!