Description
Mexican Pink Cookies, or Polvorones Rosas, are soft, buttery cookies with a signature bright pink color and a tender, melt-in-your-mouth texture. Lightly flavored with vanilla and often topped with sugar, these cookies are a bakery favorite throughout Mexico and perfect for celebrations, coffee breaks, or just a sweet bite of nostalgia.
Ingredients
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1-2 drops red food coloring (for that classic pink color)
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Extra sugar for topping (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
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Add in the egg, vanilla, and a few drops of red food coloring. Mix until fully combined and evenly pink. Add more color as needed.
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Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
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Scoop dough into 1 1/2-inch balls and place on the prepared baking sheet about 2 inches apart. Flatten each slightly with the bottom of a glass or your palm.
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Optional: Sprinkle the tops lightly with granulated sugar before baking.
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Bake for 12–14 minutes, or until the edges are just barely golden. The cookies should stay soft and not brown on top.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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These cookies are meant to be soft and slightly cakey, not crisp.
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You can add a dash of almond extract or cinnamon for a little extra flavor.
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Store in an airtight container at room temperature for up to 5 days.