Pink Lemonade Thumbprint Cookies

Pink Lemonade Thumbprint Cookies

Pink Lemonade Thumbprint Cookies are just the cutest things since…. oh I don’t know~ little fuzzy bunnies?

Ok maybe little fuzzy bunnies are way cuter than these cookies but trust me the cookies taste way better!

So easy to make and guess what?

Another egg-free cookie recipe!

(this recipe can also be easily veganized so be sure to read to the bottom!)

Lemon scented shortbread cookies with a touch of pink and once they are baked and cooled; they get filled with lemon white chocolate ganache filling.

YUMMM!

It’s a good thing they are small so you can eat a bunch of them  and not feel guilty!

I like to use a #100 Scoop to make them all perfect in size, but you can simply scoop rounded spoons full and shape them into balls by hand

The confetti sprinkles and non pareils are optional but so freakin’ cute and fun!


Pink Lemonade Thumbprint Cookies
 
You can use all butter if you prefer, I just like to use a touch of shortening to keep them from spreading too much
Author:
Serves: 48 cookies
Ingredients
  • Unsalted Butter 10 Tablespoons
  • Solid Vegetable Shortening 8 Tablespoons
  • Granulated Sugar ¾ cup (150g)
  • All Purpose Flour 2½ cups
  • Salt ½ teaspoon
  • Baking Soda ½ teaspoon
  • Baking Powder 1 teaspoon
  • Pure Lemon Extract1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
  • FOR THE LEMON WHITE CHOCOLATE GANACHE
  • White Baking Chocolate 4ounces (113g)
  • Heavy Cream 2 Tablespoons (30ml)
  • Corn Syrup 2 teaspoons (10ml)
  • Unsalted Butter 2 tablespoons (28g)
  • Lemon Extract 1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
Instructions
  1. Cream the butter and shortening together with the granulated sugar & lemon zest until light & fluffy and this will take about 3 minutes.
  2. Add the pure lemon extract and be sure to scrape the bottom & sides of the bowl for an even mix
  3. Add the sifted flour with the baking soda & baking powder & salt and mix until it comes together
  4. Add the pink food color and mix until uniform in color.
  5. Scoop the dough with a #100 scoop and place on a parchment lined sheet pan spaced 1" apart.
  6. Make an indent with your thumb and bake in a preheated 350°F oven for approximately 12 minutes or until baked through but be careful not to get too much color or it will compromise the delicate pink color of the cookies.
  7. Cool completely then fill with white chocolate lemon ganache
  8. Melt the white chocolate in a medium mixing bowl, reserve
  9. Combine the corn syrup, heavy cream, lemon zest & butter in a heavy bottom sauce pot
  10. Bring to a boil and pour over the melted white chocolate and whisk smooth
  11. Then add the lemon extract
  12. Pipe into the baked cooled cookies allow to set
  13. Garnish with your choice of sprinkles, non pariels or chocolate drizzle
Notes
Baked cookies can be stored at room temperature in an airtight container for up to 1 week

Unbaked dough balls can be stored in the freezer for up to 2 months, thaw & bake as you wish for fresh baked cookies any time

VEGANIZE THIS RECIPE!

VEGAN Pink Lemonade Thumbprint Cookies
 
Author:
Serves: 48 cookies
Ingredients
  • Earth Balance Buttery Sticks 10 Tablespoons (140g)
  • Solid Vegetable Shortening 8 Tablespoons (112g)
  • Granulated Sugar ¾ cup (150g)
  • All Purpose Flour 2½ cups
  • Salt ½ teaspoon
  • Baking Soda ½ teaspoon
  • Baking Powder 1 teaspoon
  • Pure Lemon Extract1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
  • FOR THE LEMON WHITE CHOCOLATE GANACHE
  • Vegan White Baking Chocolate 4ounces (113g)
  • Almond Milk 2 Tablespoons (30ml)
  • Corn Syrup 2 teaspoons (10ml)
  • Earth Balance Buttery Sticks 2 tablespoons (28g)
  • Lemon Extract 1 teaspoon (5ml)
  • Lemon Zest from 1 lemon approx 2 teaspoons
Instructions
  1. Cream the earth balance and shortening together with the granulated sugar & lemon zest until light & fluffy and this will take about 3 minutes.
  2. Add the pure lemon extract and be sure to scrape the bottom & sides of the bowl for an even mix
  3. Add the sifted flour with the baking soda & baking powder & salt and mix until it comes together
  4. Add the pink food color and mix until uniform in color.
  5. Scoop the dough with a #100 cookie scoop and place on a parchment lined sheet pan spaced 1" apart.
  6. Make an indent with your thumb and bake in a preheated 350°F oven for approximately 12 minutes or until baked through but be careful not to get too much color or it will compromise the delicate pink color of the cookies.
  7. Cool completely then fill with the vegan white chocolate lemon ganache
  8. Melt the vegan white chocolate in a medium mixing bowl, reserve
  9. Combine the corn syrup, almond milk, lemon zest & earth balance in a heavy bottom sauce pot
  10. Bring to a boil and pour over the melted white chocolate and whisk smooth
  11. Then add the lemon extract
  12. Pipe into the baked cooled cookies allow to set
  13. Garnish with your choice of sprinkles, non pariels or chocolate drizzle
Notes
Baked cookies can be stored at room temperature in an airtight container for up to 1 week

Unbaked dough balls can be stored in the freezer for up to 2 months, thaw & bake as you wish for fresh baked cookies any time

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11 Comments

  1. Gretchen, Can I just refrigerate the entire dough recipe after mixing for a day or two before making or will this ruin the consistency?

  2. Hi Gretchen! seems like i am commenting on all your recipes! haha

    Can this lemon white chocolate ganache be used the same way your chocolate ganache is used just with a different recipe?

    I am trying to make a pink lemonade ganache filling for french macarons!

    Thanks in advance!

  3. Hi Gretchen, I don’t get lemon extract in my country. Can I substitute with lemon juice or lemon concentrate. If so how much I need to use ? Please clarify

    1. extracts are super concentrated flavors, so to use juice instead will not really give you the same result. But you can definitely add a zest of a lemon as this is actually a more lemon flavor than even the juice

      1. Hi Gretchen, thanks for your reply. Already we are adding 2 teaspoon of lemon zest. Can I add 2 more teaspoon of lemon zest will it be enough or can I add even more.

  4. Will the lemon ganache be “runny” or will it set a little? I’d like to package them up in a box but worried the ganache would make the cookies stick to each other if stacked. Thanks!

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