Pink Sugar Cookies
User Reviews
5
Pink Sugar Cookies
Description
This cookie recipe begins with cold butter beaten together with sugar to create a creamy mixture, followed by the addition of eggs and vanilla for richness. Flour, baking powder, and a pinch of salt complete the dry ingredients. Red food coloring is added gradually to reach the desired pink color, giving these cookies their characteristic look without altering flavor.
The dough is thick and scooped using an ice cream scoop, then slightly flattened by hand before baking at 350°F for about 10 to 11 minutes, until barely set in the center. This ensures a tender texture with a slight chew. Cooling on the pan for 10 minutes before transferring to a rack helps them maintain shape.
Cold butter is key to controlling spread, preventing cookies from becoming too thin. These cookies keep well stored in an airtight container for up to four days.
Ingredients
- 1 cup butter cold
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ tsp vanilla extract
- 2 ½ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking powder
- pinch salt optional, sea salt
- red food coloring
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in egg, egg yolk, and vanilla extract. Stir to combine.
- Add in flour, baking powder and sea salt. Stir to combine.
- Add red food coloring one drop at a time. Continue stirring and adding food coloring until dough reaches desired pink color.
- Use an ice cream scoop to scoop balls of cookie dough onto lined pan. Use hands to slightly flatten each ball of dough.
- Bake for 10 to 11 minutes or until cookies are barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before transferring to a wire rack.
Notes
- Use cold butter directly from the fridge; do not soften or melt it to prevent spreading during baking.
- Beat butter and sugar well until no lumps remain for a smooth dough.
- Add red food coloring slowly to achieve your preferred shade without over-coloring.
- Flatten dough balls slightly with your hands before baking for even cooking.
- Only bake until cookies are barely set in the middle to keep a soft texture.
- Store leftovers in an airtight container for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 161mg | 7% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 504IU | 10% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
