These Mexican Pink Cookies are delicious shortbread cookies made quickly and easily with only six pantry staples. You can whip them up anytime but they’re especially perfect on Valentine’s Day and Easter desserts.
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 it’s soft, more bendable cookie nature. This cookie recipe is more dense and breakable, with a nice crunch.
 | Have a browse at all |
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.
While using barely softened butter and working quickly, you can retain the temperature you need. If it gets noticeably oily while forming into a ball, you should put it in the refrigerator for about 30 minutes.
If you’re a big fan of chilling the dough, though, be sure to cover it because it can get dry and crumbly, making it difficult to roll into a ball.
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.
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
Tap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- Baking Sheet
- 1 ½" cookie scoop
- Cooling Rack
Ingredients
- 300 grams All Purpose Flour, (about 2 ½ cups spoon and fill)
- 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 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.
Note: If there is a video, it will not display while there is an adblocker.
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.
© 2019-2024 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
Follow 24Bite:
Maggie says
Love these cookies. They are so good! Especially with a cup of coffee in the morning.
Christian Guzman says
I don’t drink coffee but they’re definitely good with milk too. 🙂
Jamie says
Wow! This is such a great-looking cookie and very unique! Absolutely looks delicious too and it’s very appealing! Loving this already! Thanks!
Rox says
These cookies were super tasty! I may have made them too thin.
Christian Guzman says
I’m glad they worked out well for you. Thank you for writing!