These Dye Free Mexican Pink Cookies are delicious shortbread cookies made quickly and easily with only six pantry staples other than the powder coloring. You can whip them up anytime but they’re especially perfect on Valentine’s Day and Easter desserts.
- What’s the Difference Between Shortbread and Sugar Cookies?
- Do You Need to Chill Cookie Dough?
- How Do You Make These Pink Cookies Dye Free?
- Recipe
As far as Mexican cookies go, there are apparently two very distinctly different kinds of Mexican Pink Cookies. One, like this one, is more of a shortbread cookie. The other is a sugar cookie.
They’re both delicious, of course. The distinction between the two different polvorones rosas, though, needs to be said.
This is not the big Mexican Pink Cookie from H.E.B. stores with its soft, more bendable cookie nature. This cookie recipe is more dense and breakable, with a nice crunch.
Ingredients
Unlike other cookies, this cookie requires no egg. Completely egg-less. This the true test of whether it’s a sugar or shortbread cookie, in my opinion.
What’s the Difference Between Shortbread and Sugar Cookies?
The egg is the most likely culprit that makes the difference between a bendable cookie and a crisp cookie. This cookie is definitely in the “Pecan Sandies” style of crispy cookies.
The type of sugar is also a test. Granulated sugar makes crisp whereas brown sugar makes bendable. That’s the reason I like more brown sugar in my Toffee and Chocolate Chip Cookies. Sometimes, though, you need a nice, crispy treat.
If you would like to learn more about the difference between shortbread, sugar and butter cookies, have a quick read of this article from Taste of Home.
Do You Need to Chill Cookie Dough?
I don’t always chill the cookie dough and I didn’t with this batch with it being so small and quickly baked. I know that there are several websites that suggest that “ripening” the cookie dough is essential every time.
In order to avoid that extra time, I started off with butter that was just barely softened. It took about 30 seconds or so to get it to move under the paddle of the mixer.
If your butter is too softened, though, try chilling for 30 minutes. You won’t need more than that. Be sure to cover it before placing in the refrigerator. If you chilll it too long and you can’t shape into balls, that’s okay too. Just set it on the counter for about 20-30 minutes.
Butter that is too soft or almost melty can definitely benefit from a quick chill in the fridge to keep your cookies from spreading too quickly in the oven. And, since there’s no egg binder, the cookie dough can be very crumbly. If you can’t smash it a little with a cup without it breaking apart, putting it in the refrigerator for 30 minutes will do the trick.
How Do You Make These Pink Cookies Dye Free?
I originally made this recipe with regular food coloring. Although that recipe is still available, I decided to try to get some pink cookies with a more natural method.
I had tried the Suncore red beet powder first, since I had used it with success on my Dye Free Red Velvet Brownies. They were a little too red to be called pink, though.
Next, I tried the Suncore dragon fruit powder. I really wanted it to work. The powder is pink and it looked like the cookie dough was perfect. Then, I baked them. They turned the most beautiful pale purple-blue. Very pretty! Not what I was expecting. But, if you want some light purple cookies, using that dragon fruit powder is the way to go!
I was beginning to give up hope when I finally found the Nutricolor pink beet root powder. They have both a pink and a red. The pink worked perfectly!
Remember that the original recipe with traditional food coloring is still available so it’s up to you which to choose.
More Cookie Recipes
I’m a huge fan of cookies. They’re portable and just the perfect size for a quick snack. Try some of these as well.
- Lemon Sugar Cookies with White Chocolate Drizzle
- Chocolate Chips and Toffee Cookies
- Cranberry Pistachio Cookies
Or, maybe you would like to have a quick browse of all cookie recipes at 24Bite.
Recipe
Mexican Pink Cookies Dye Free
Equipment
- Baking Sheet
- 1 ½" cookie scoop
- Cooling Rack
Ingredients
- 300 grams All Purpose Flour (about 2 ½ cups spoon and fill) *see note
- 1 teaspoon Baking Soda
- 2 tablespoons Pink Organic Beet Root Powder used Nutricolor brand
- 1 teaspoon Salt omit salt if using salted butter
- 1 cup Unsalted Butter softened
- 1 cup Sugar granulated
- 2 teaspoons Vanilla Extract
- Extra Granulated Sugar as desired, optional
Instructions
- Preheat oven to 350℉.
- In medium bowl, whisk together flour, baking soda, beet root powder and (optional) salt. Set aside.
- In a larger bowl, cream softened butter and 1 cup sugar. Add vanilla extract and mix until combined.
- Mix in about ½ to ¾ cup of flour mixture at a time until all is fully combined.
- If you notice the dough being too crumbly or greasy, put in plastic wrap and chill in the refrigerator for 30 minutes.
- If available, place parchment paper on ungreased baking sheets. Using 1 ½" cookie scoop, scoop out cookies and roll into a ball with hands.
- Roll ball of dough on all sides in extra granulated sugar. (See notes.)
- Place balls of cookie dough on baking sheets about 3" apart (they will grow).
- Using the bottom of a glass or measuring cup, gently press down each bowl of dough to about ⅓" or so.
- Place in preheated oven and bake 10-13 minutes. Watch carefully. The edges should just barely be starting to golden and center of cookie will still look a little undone.
- Allow to cool at least 5 minutes before removing cookies to rack to cool completely.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
Older Recipe With Traditional Food Coloring
Mexican Pink Cookies
Equipment
- Baking Sheet
- 1 ½" cookie scoop
- Cooling Rack
Ingredients
- 300 grams All Purpose Flour (about 2 ½ cups spoon and fill) *see note
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 cup Sugar granulated
- 2 teaspoons Vanilla Extract
- Red Food Coloring as desired, optional
- Extra Granulated Sugar as desired, optional
Instructions
- Preheat oven to 350℉.
- In medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a larger bowl, cream softened butter and 1 cup sugar. Add vanilla extract and mix until combined. Add as much red food color as you would like, only a few drops at a time, until you reach the color you would like.
- Mix in about ½ to ¾ cup of flour mixture at a time until all is fully combined.
- If you notice the dough being too crumbly or greasy, put in plastic wrap and chill in the refrigerator for 30 minutes.
- If available, place parchment paper on ungreased baking sheets. Using 1 ½" cookie scoop, scoop out cookies and roll into a ball with hands.
- Roll ball of dough on all sides in extra granulated sugar. (See notes.)
- Place balls of cookie dough on baking sheets about 3" apart (they will grow).
- Using the bottom of a glass or measuring cup, gently press down each bowl of dough to about ⅓" or so.
- Place in preheated oven and bake 10-13 minutes. Watch carefully. The edges should just barely be starting to golden and center of cookie will still look a little undone.
- Allow to cool at least 5 minutes before removing cookies to rack to cool completely.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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Love these cookies. They are so good! Especially with a cup of coffee in the morning.
I don’t drink coffee but they’re definitely good with milk too. 🙂
Wow! This is such a great-looking cookie and very unique! Absolutely looks delicious too and it’s very appealing! Loving this already! Thanks!
These cookies were super tasty! I may have made them too thin.
I’m glad they worked out well for you. Thank you for writing!
I hope you enjoy this dye free version of my Mexican Pink Cookies recipe. Please let me know if you have any questions.
I hope you enjoy the cookies! Let me know if you have any questions.
I hope you enjoy this recipe! Please feel free to write if you have any questions.