Description
These Mexican Pink Cookies are delightfully soft, buttery treats with a hint of vanilla and a charming rosy color. Perfectly sweetened and lightly crisp on the edges, they offer a comforting homemade cookie experience, ideal for sharing or festive occasions.
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
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 together the softened butter and powdered sugar until the mixture is creamy and smooth, creating a luscious base for your cookies.
- Add flavor and color: Mix in the vanilla extract, salt, and your chosen pink or red food coloring thoroughly until the color is evenly distributed throughout the dough.
- Incorporate flour: Gradually combine the all-purpose flour into the mixture, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Shape the cookies: Using a dough scoop, portion out approximately two tablespoons of dough per cookie. Roll each portion between your hands into a smooth ball and place them about 3 inches apart on the prepared baking sheet. You should be able to place around 8 cookies per sheet.
- Flatten the cookies: Use the bottom of a glass or your palm to gently press each dough ball to about ½ inch thickness. This helps them bake evenly and gives the characteristic cookie shape.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes, or until the cookies are set and lightly golden on the edges.
- Finish with sugar: As soon as the cookies are out of the oven, sprinkle the tops generously with granulated sugar while still warm, giving them a sweet and slightly crunchy topping.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve and enjoy your beautiful, pink Mexican cookies!
Notes
- For even color, add food coloring a little at a time until desired shade is reached.
- Ensure butter is softened but not melted for proper creaming.
- The dough can be chilled for 15 minutes if too soft to handle.
- Spoil time by baking one test cookie first to check consistency and adjust baking time if necessary.
- Store cookies in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
