Pink lemonade cookie dough recipe

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) sugar
• 1 lemon zest
• 1 tablespoon (15 ml) lemon juice
• 1½ cups (188 g) heat-treated all-purpose flour
• 2 tablespoons (14 g) strawberry gelatin powder
• ¼ teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. It should take about 30 seconds on high. Scrape down the sides of the bowl when done.
2. Add the lemon zest and lemon juice to the butter mixture and mix until combined.
3. In a small bowl, whisk together the flour, gelatin powder, and salt. Gradually add the flour mixture to the butter mixture. Mix on low until the flour is fully incorporated.
4. Eat immediately or store in an airtight container for 2 weeks at room temperature, 1 month in the refrigerator, or 3 months in the freezer.