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    Home » Cookie Recipes » Mexican Pink Cookies Polvorones Rosas

    Mexican Pink Cookies Polvorones Rosas

    Date: January 12, 2022 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    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.

    • What’s the Difference Between Shortbread and Sugar Cookies?
    • Do You Need to Chill Cookie Dough?
    • Recipe
    24Bite: Mexican Pink Cookies Recipe by Christian Guzman
    Serve with milk on the side for dunking!
    Jump to 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 it’s soft, more bendable cookie nature. This cookie recipe is more dense and breakable, with a nice crunch.

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    Ingredients

    ingredients for polvorones rosas displayed on a countertop
    Naturally free of eggs, this recipe makes a nice crunchy cookie.

    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.

    a ball of cookie dough being flattened with a measuring cup
    Gently flatten each cookie with the bottom of a glass or measuring cup.

    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.

    plate of birria tacos with link to recipe

    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.

    a displayed basket of Mexican Pink Cookies with a one dollar price
    Looking at a tray of Mexican Pink Cookies behind a glass counter is tempting!

    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

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    Mexican Pink Cookies

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    4.99 from 57 votes
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 36 cookies
    Calories: 93kcal
    Author: Christian Guzman
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    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.

    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

    • 2 cups All Purpose Flour
    • 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.



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    Notes

    Rolling the cookies in granulated sugar before baking isn’t essential but does provide a nice texture and a little sparkle.
    Rather than using plain white sugar, I made a ½ cup batch of colored sugar the night before. Place ½ cup granulated sugar in ziploc bag. At a little red food color at a time and use fingers to smash well, until fully saturated. Spread out on a dry baking sheet and allow to dry out overnight. (Place it in an unheated oven to keep it safe while drying then remove to a tightly sealed jar.)
    View the web story for Mexican Pink Cookies.
    Nutrition Facts
    Mexican Pink Cookies
    Amount Per Serving
    Calories 93 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Sodium 96mg4%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 6g7%
    Protein 1g2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Dessert
    Cuisine Mexican
    Keyword Easter Cookies, Mexican Sugar Cookies, Polvorones Rosas, Shortbread Cookie Recipe
    ______________________



    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.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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    Welcome to 24Bite®! My name is Christian Guzman and I love to cook! I hope you will join me in the kitchen, where I teach you to make your favorite craves!

         

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