Description

Mexican Pink Cookies, or Polvorones Rosas, are soft, buttery cookies with a signature pink color and a tender, melt-in-your-mouth texture. They’re usually topped with colorful sprinkles and are a nostalgic treat found in many Mexican bakeries. Perfect with a cup of coffee or as a sweet addition to celebrations.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
A few drops pink or red food coloring
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Sprinkles (for topping)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the butter and powdered sugar together in a large bowl until light and fluffy.
Add the egg, vanilla extract, almond extract (if using), and food coloring. Mix until fully combined and evenly pink.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
Scoop tablespoon-sized portions of dough and roll into balls. Flatten slightly and place on the baking sheet, spacing about 2 inches apart.
Top each cookie with sprinkles and gently press them in.
Bake for 12–14 minutes, or until the edges are just starting to turn golden. The centers should stay soft and pink.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

You can adjust the intensity of the pink color with more or less food coloring.
For a festive look, use multi-colored or holiday-themed sprinkles.
Store in an airtight container for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 7g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg