Mexican Pink Cookies: A Delicious & Easy Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Red food coloring (gel or liquid)
- 2 cups powdered sugar
- 4–6 tablespoons milk (or water)
- Pinch of salt
- Preparation Instructions:
Instructions
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy (3–5 minutes).
- Beat in the eggs one at a time, then mix in both extracts.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture on low speed until just mixed.
- Add red food coloring gradually until desired color is achieved.
- Wrap the dough in plastic wrap and chill for at least an hour.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll out chilled dough to about ¼ inch thick and cut into shapes.
- Transfer cookies to prepared sheets with space between them and bake for 8–10 minutes until edges are lightly golden.
- Cool on racks and prepare glaze by mixing powdered sugar, milk (or water), vanilla extract, and salt until smooth.
- Once cooled, dip cookies in glaze or spread it on top; add sprinkles if desired.
- Helpful Notes:
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 145
- Sugar: 14g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg