Mexican Pink Cookies (Polvorones Rosas)
A crumbly, buttery delight with a vibrant pink hue, Polvorones Rosas are a staple in Mexican celebrations. These cookies are perfect for festive occasions or as an everyday treat with coffee or tea. Their sparkling sugar coating and tender texture make them as stunning as they are delicious!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup butter-flavored vegetable shortening
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
Decorating
- 5–6 drops pink food coloring gel (adjust to preference)
- ⅓ cup sparkling decorating sugar
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Shortening and Sugar: In a stand mixer fitted with the paddle attachment, beat the shortening and granulated sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated. Avoid overmixing to keep the dough tender.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined.
- Add Color: Mix in 5–6 drops of pink food coloring gel until evenly distributed throughout the dough. Knead by hand if necessary for uniform color.
- Shape Cookies: Use a medium cookie scoop (about 1½ tablespoons) to portion out dough balls. Roll them into smooth spheres about 2 inches in diameter.
- Coat and Flatten: Roll each ball in sparkling sugar, then place them on the prepared baking sheet about 2 inches apart. Use the flat bottom of a glass or measuring cup to gently press each ball down to about ¼-inch thick.
- Bake: Bake one sheet at a time for 11–12 minutes, or until the edges are set but not browned. The tops should remain soft while the bottoms turn lightly golden.
- Cool and Store: Allow cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Serving Suggestions:
- Serve these cookies with café de olla (Mexican spiced coffee) or hot chocolate for an authentic pairing.
- They also work beautifully on dessert platters alongside churros or tres leches cake.
Tips & Tricks:
- Use gel food coloring for vibrant hues without altering dough consistency.
- Don’t overmix after adding dry ingredients—this keeps the cookies tender.
- For extra sparkle, sprinkle additional decorating sugar right after flattening.
Storage & Reheating:
- Store cooled cookies in an airtight container at room temperature for up to 10 days.
- Freeze baked cookies in layers separated by parchment paper for up to 3 months.
- To refresh frozen cookies, thaw at room temperature—no reheating needed!