Pink lemonade crackle cookies
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Pink lemonade crackle cookies
A zesty cookie with a lovely spring-pink hue, these make a great treat for Mother’s Day
Makes: 16
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (cookie)
Calories
173Kcal
Fat
5gr
Saturates
3gr
Carbs
30gr
Sugars
20gr
Fibre
0.5gr
Protein
2gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 75g butter, very soft
- 225g caster sugar
- 2 medium eggs
- zest of 3 lemons
- 1-2 tsp liquid pink food colouring* (not gel)
- 200g plain flour
- 1 tsp baking powder
- 100g icing sugar, sifted, to coat
Step by step
- Put the butter and caster sugar in a bowl and beat until combined. Add the eggs and lemon zest and beat again, then add enough food colouring to get a bright pink colour. Sift in the flour and baking powder and gently fold until the mixture comes together into a dough. Chill for 2 hours.
- Line two baking trays with baking paper. Take a spoonful of dough and roll into a ball in your palm. Place on the trays and repeat until all the mixture is used. Chill again for 1 hour.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Put the icing sugar in a bowl and double dip the cookie balls to ensure they’re well coated all over. Return to the trays, leaving space for the cookies to spread when baking. Bake for 12-14 minutes; they’ll still feel quite soft. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely and harden. Cookies keep for up to 3 days in an airtight container.
*Check your food colouring is vegetarian, if required.
