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Mexican Pink Cookies

Mexican Pink Cookies

Mexican Pink Cookies are a delightful and vibrant bakery treat that's surprisingly simple to whip up at home, offering a burst of festive color and sweet, crumbly goodness to any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Course: Cookies, Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional, for a classic Mexican flavor
  • 3-4 tablespoons milk (or heavy cream for a richer cookie)
  • ¼ teaspoon pink food coloring gel or liquid
  • Additional granulated sugar, for rolling optional

Equipment

  • Medium Bowl
  • Large mixing bowl
  • Electric mixer or stand mixer with paddle attachment
  • Plastic wrap
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire rack

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
    2 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  2. In a large mixing bowl, using an electric mixer or a stand mixer with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
    ¾ cup unsalted butter, softened, 1 cup granulated sugar
  3. Beat in the large egg, vanilla extract, and almond extract (if using) until well combined.
    1 large egg, 1 teaspoon vanilla extract, ½ teaspoon almond extract
  4. Gradually add the milk (start with 3 tablespoons) to the butter mixture, mixing on low speed until just combined. Add the pink food coloring, starting with ¼ teaspoon, and mix until a uniform pale pink color is achieved. Add a touch more food coloring if a deeper pink is desired, ensuring you don't add too much liquid, which can make the dough too soft.
    3-4 tablespoons milk (or heavy cream for a richer cookie), ¼ teaspoon pink food coloring
  5. Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined after each addition. Be careful not to overmix the dough. The dough will be soft and slightly sticky.
    2 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, ¾ cup unsalted butter, softened, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon almond extract, 3-4 tablespoons milk (or heavy cream for a richer cookie), ¼ teaspoon pink food coloring
  6. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle. This chilling step is crucial for preventing the cookies from spreading too much while baking.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Once the dough is chilled and firm, scoop rounded tablespoons of dough and roll them into balls. If you desire a slightly crisper cookie with a beautiful sheen, you can gently roll each dough ball in additional granulated sugar before placing them on the prepared baking sheets. You can also flatten them slightly with the palm of your hand or the bottom of a glass. Leave about 2 inches between each cookie to allow for spreading.
    Additional granulated sugar, for rolling
  9. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown and the centers are still slightly soft. They will continue to firm up as they cool.
  10. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Properly stored, these cookies remain fresh and delicious for up to 5 days. For longer storage, you can freeze baked cookies for up to 3 months. They are best enjoyed at room temperature but can be briefly warmed if stale.