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These lovely pink lemonade cookies are the perfect little sweet bite to serve for Mother’s Day or for a yummy snack. They look lovely frosted, however if you prefer, you can just omit the frosting. You can make this a vegan recipe though the consistency will change some in the cookies.

TIP An option you have is to roll the cookies in sugar before baking. Do this by placing ½ cup of sugar in a bowl and rolling the cookie balls in the sugar. Add more sugar if needed to complete.

You could use organic raw sugar for this recipe, however the colour of the cookies will be darker. To make this recipe vegan friendly in place of butter, use a more solid vegan butter. An alternative for the egg is to use a chia egg and also use vegan cream cheese in the frosting.

*To make 1 chia seed egg, mix 1 tbsp ground chia seeds with 3 tbsp water and let set for 15 minutes before using.

NOTE To colour these cookies you can use a natural pink or red food colouring. This can be found in your health food store or online. If you are brave, you could also try using beetroot powder or dragon fruit powder to colour them.

These cookies are made with Young Living’s Lemon Essential Oil. Lemon essential oil can add a bright, dynamic flavour to many dishes. Its versatility in sweet and savoury recipes is what makes this fruit a popular item in kitchens around the world.