Description
Mexican Pink Cookies are delightfully soft and buttery cookies with a subtle vanilla flavor and a vibrant pink hue. These charming treats, sprinkled with granulated sugar for a slight crunch, are perfect for festive occasions or as a sweet everyday indulgence. Their simple ingredients and straightforward preparation make them an accessible baking project for all skill levels.
Ingredients
Units
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, to desired shade
For Topping
- Granulated sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a 13 x 9-inch baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter together with powdered sugar until the mixture is smooth and creamy, ensuring a light texture for the cookies.
- Add Flavorings and Color: Stir in the vanilla extract, salt, and pink or red food coloring to the butter and sugar mixture. Mix thoroughly to evenly distribute the color and flavor throughout the dough.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, folding it in until just combined. Avoid over-mixing to keep the cookies tender.
- Shape the Cookies: Using a dough scoop or tablespoon measure, portion out dough balls approximately two tablespoons each. Roll each ball between your hands to form smooth spheres, placing them about 3 inches apart on the prepared baking sheet. You should be able to fit about 8 cookies per baking sheet.
- Flatten the Dough: Gently flatten each dough ball to a thickness of about ½ inch using the bottom of a glass or the palm of your hand. This helps the cookies bake evenly and achieve the desired shape.
- Bake: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes, until the cookies are set but still soft in the center.
- Finish with Sugar: Immediately after removing from the oven, sprinkle the tops of the warm cookies with granulated sugar to add a sweet crunch and a little extra sparkle.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate. Makes about 18 to 20 two-tablespoon-sized cookies.
Notes
- For best results, ensure the butter is softened but not melted.
- Adjust the amount of food coloring to achieve your preferred shade of pink.
- These cookies should be stored in an airtight container to maintain freshness.
- You can substitute granulated sugar topping with colored sanding sugar for a more festive look.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
