Description
Mexican Pink Cookies are soft, buttery treats with a delicate pink hue, perfect for festive occasions or a sweet snack. These cookies combine a smooth buttery base with powdered sugar and a hint of vanilla, finished with a sprinkle of granulated sugar for a delightful crunch.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- Pink or red food coloring (adjust to desired shade)
Finishing
- Granulated sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 13 x 9 inch baking sheet with parchment paper to prevent sticking.
- Mix Butter and Sugar: In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture is creamy and smooth.
- Add Flavor and Color: Stir in the vanilla extract, salt, and pink or red food coloring. Mix thoroughly until the color is evenly distributed.
- Incorporate Flour: Gradually add the all-purpose flour to the buttery mixture, stirring just until combined to form the cookie dough.
- Shape Cookies: Using a dough scoop or tablespoon, portion out approximately 2 tablespoons of dough. Roll each portion into a ball and place them about 3 inches apart on the prepared baking sheet; you should get about 8 cookies per sheet.
- Flatten Dough: Using the bottom of a glass or your palm, gently flatten each dough ball to about a ½ inch thickness.
- Bake: Bake in the preheated oven for 13 to 15 minutes, or until the edges are set but the cookies remain soft.
- Sugar Sprinkle: Immediately after removing from the oven, sprinkle the warm cookies with granulated sugar to add a sweet crunch.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a deeper pink color, gradually add more food coloring until the desired shade is reached.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can be frozen before baking; arrange balls on a baking sheet and freeze, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to baking time.
- Ensure butter is softened but not melted for the best dough consistency.
- Prep Time: 15 minutes
- Cook Time: 13-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 22 mg
Keywords: Mexican Pink Cookies, Pink Sugar Cookies, Butter Cookies, Festive Cookies, Vanilla Cookies
