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–+ servings
Bertha Jones

Mexican Pink Cookies

These delightful Mexican Pink Cookies, also known as Polvorones Rosas, offer a buttery, crumbly texture and a beautiful pink hue, making them perfect for celebrations and everyday treats.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Latin American, Mexican
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted butter Creates rich flavor and tender texture
  • 1/2 cup Powdered sugar Adds sweetness and smooth texture
  • 2 cups All-purpose flour Provides structure to the cookies
  • 1/2 cup Cornstarch Keeps the cookies light and crumbly
  • 1 teaspoon Vanilla extract Adds warmth and aroma
  • 1/4 teaspoon Salt Balances sweetness
  • Pink food coloring A few drops for the iconic pink shade
  • 1/2 cup Granulated sugar (for coating) Adds sparkle and crunch

Method
 

Preparation
  1. In a large mixing bowl, beat the butter and powdered sugar until light and fluffy.
  2. Stir in vanilla extract and a few drops of pink food coloring, adjusting until you reach your desired shade.
  3. In a separate bowl, whisk together flour, cornstarch, and salt. Gradually incorporate this into the butter mixture.
  4. Form the dough into small balls or flatten slightly for a traditional look.
Baking
  1. Place cookies on a lined baking sheet and bake at 350°F (175°C) for 12–14 minutes or until edges are just golden.
  2. While warm, roll cookies gently in granulated sugar for that signature sparkle.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 20mgSugar: 5g

Notes

Chill your dough for at least 30 minutes before baking to prevent spreading. Don't overbake; they should remain pale pink with light golden bottoms. These cookies can be stored in an airtight container for up to 5 days.

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