Mexican Pink Cookies (Polvorones Rosas)
Soft, buttery Mexican pink cookies with a tender, crumbly texture and a signature pastel color. These bakery-style treats are simple to make and perfect for celebrations or everyday baking.
Equipment
- mixing bowl
- hand mixer or stand mixer
- baking sheet
- parchment paper
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 cups all-purpose flour
- pinch of salt
- pink food coloring or natural coloring (optional)
- optional sugar for rolling
Instructions
- Cream softened butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and optional almond extract.
- Add flour and salt, mixing gently until dough forms.
- Add pink coloring and mix gently until desired shade is reached.
- Scoop dough, roll into balls, and lightly flatten.
- Bake at 350°F (175°C) for about 10–12 minutes until bottoms are lightly golden.
- Let cool completely before serving.
Notes
Use softened butter, not melted, for best texture. Do not overmix the dough. Chill dough if too soft. Avoid overbaking to keep cookies tender and crumbly.
Nutrition
Calories: 140kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 40mgPotassium: 20mgFiber: 0.5gSugar: 6gVitamin A: 250IUCalcium: 10mgIron: 0.5mg