Mexican Pink Cookies
Delightful and vibrant cookies with a tender, crumbly texture, perfect for family gatherings and sweet snacks.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Creates the fluffy, tender base of the cookies.
- 1 ¼ teaspoons baking powder Helps the cookies rise and maintain a light texture.
- ⅛ teaspoon salt Balances the sweetness and enhances flavor.
Wet Ingredients
- 1 cup butter-flavored vegetable shortening Provides rich, buttery taste without dairy.
- 1 cup granulated sugar Gives cookies their sweetness and lovely golden color.
- 1 large egg (room temperature) Adds moisture and binds ingredients together.
- 2 teaspoons vanilla extract Enhances cookie flavor profile.
- 5–6 drops pink food coloring gel Gives the cookies their charming pink hue.
Topping
- ⅓ cup sparkling decorating sugar Provides delightful crunch and sparkle on the outside.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line the baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
Mixing
- Beat the shortening and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract to the creamed mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined.
- Mix in the pink food coloring gel until fully incorporated.
Shaping and Baking
- Use a medium cookie scoop to portion dough and roll each into smooth spheres about 2 inches in diameter.
- Roll each cookie ball in sparkling sugar and place on the prepared sheet, spaced about 2 inches apart.
- Gently press each ball down to flatten them to about ¼-inch thick.
- Bake for 11 to 12 minutes or until edges are set and tops remain soft.
- Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
Allowing cookies to cool will maintain their soft texture. For best results, do not overmix the dough.