Mexican Pink Cookies: A Delicious & Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 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
- Optional: Sprinkles for decoration
- Instructions:
Instructions
- Preheat your oven to 375°F (190°C) and prepare baking sheets.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time followed by vanilla and almond extracts.
- In another bowl, whisk together flour, baking powder, baking soda, and salt; gradually add to wet mixture until combined.
- Add red food coloring until you reach your desired pink hue.
- Chill the dough for at least one hour.
- Roll out the dough to about ¼ inch thickness and cut out shapes.
- Bake for 8–10 minutes until edges are lightly golden.
- Cool cookies on wire racks before glazing with a mixture of powdered sugar, milk, vanilla extract, and salt.
- Helpful Notes:
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 11g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg