Pink Sugar Cookies Recipe

Introduction

These Pink Sugar Cookies are a delightful treat with a tender crumb and sweet, creamy frosting. Perfect for parties or a fun baking project, they combine classic flavors with a beautiful pop of pink.

Ingredients

• 110g unsalted butter, softened (for cookies)
• 55g vegetable oil
• 100g granulated white sugar
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 300g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 110g unsalted butter, softened (for frosting)
• 330g powdered sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 3 tbsp heavy cream (plus more as needed)
• Pink gel food coloring

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
2. Step 2: In a bowl, beat the softened butter, vegetable oil, and sugar together for 2–3 minutes until the mixture is pale and fluffy.
3. Step 3: Add the egg, vanilla extract, and almond extract to the bowl, mixing until smooth and well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture until just combined.
5. Step 5: Scoop out eleven dough balls, about 2 tablespoons each, and place them on the prepared baking trays. Gently flatten each ball slightly.
6. Step 6: Bake the cookies for 9–10 minutes, until the edges are just set and the centers look slightly soft. Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: To make the frosting, beat the softened butter until creamy. Add half of the powdered sugar and mix well. Then add the vanilla extract and 1 tablespoon of heavy cream, mixing again.
8. Step 8: Incorporate the remaining powdered sugar and cream, beating until smooth. Add pink gel food coloring a little at a time until you achieve your desired shade.
9. Step 9: Frost the cooled cookies generously with the pink frosting and enjoy!

Tips & Variations

• For extra flavor, try adding a teaspoon of lemon zest to the dough.
• Use a piping bag to create pretty, consistent frosting designs on each cookie.
• If you prefer a softer cookie, reduce the baking time by 1–2 minutes.
• Swap almond extract for extra vanilla if you want a simpler flavor.
• To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but bring to room temperature before serving. You can also freeze unfrosted cookies for up to 3 months; thaw and frost when ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

It’s best to use unsalted butter so you can control the salt in the recipe precisely. If using salted butter, omit or reduce the added salt.

How do I ensure my cookies come out soft and not hard?

Careful not to overbake the cookies; they should be removed when edges are just set and centers still appear slightly soft. Also, don’t overmix the dough once adding the flour to avoid tough cookies.

Pink Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 128 reviews

Delightfully soft and tender Pink Sugar Cookies topped with a creamy pink frosting. These festive cookies are perfect for celebrations and bring a colorful twist to classic sugar cookies with a subtle almond flavor and a luscious, sweet buttercream icing.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 11 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 110g unsalted butter, softened
• 55g vegetable oil
• 100g granulated white sugar
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 300g all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Pink Frosting

• 110g unsalted butter, softened
• 330g powdered sugar, sifted
• 1 tsp vanilla extract
• 3 tbsp heavy cream (plus more as needed)
• Pink gel food coloring

Instructions

1. Prepare: Preheat oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking and ensure even baking.
2. Cream the Wet Ingredients: Beat softened butter, vegetable oil, and granulated sugar together for 2–3 minutes until the mixture is pale and fluffy, creating a smooth base.
3. Add Egg & Extracts: Mix in the large egg, vanilla extract, and almond extract thoroughly until the batter is smooth and well combined.
4. Combine Dry Ingredients: Whisk together all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients gently until just combined to avoid overmixing.
5. Shape the Cookies: Using a scoop, portion 11 dough balls of about 2 tablespoons each. Place them spaced on the prepared baking trays and gently flatten each to form cookie shapes.
6. Bake: Bake in the preheated oven for 9–10 minutes until the edges are barely set and the centers appear slightly soft. Remove and cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
7. Make the Frosting: Beat softened butter until creamy. Add half of the sifted powdered sugar and mix well. Stir in vanilla extract and 1 tablespoon of heavy cream. Add the remaining powdered sugar and cream, continuing to blend until smooth and spreadable. Tint the frosting pink using gel food coloring to achieve the desired shade.
8. Frost: Once cookies are completely cool, spread or pipe the pink frosting generously on top for a visually stunning and delicious finish.

Notes

• Make sure the egg and butter are at room temperature for easier mixing and better texture.
• If the dough feels too soft, chill it briefly before scooping to help maintain shape.
• Use gel food coloring for vibrant color without thinning the frosting.
• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Allow cookies to cool completely before frosting to prevent melting.

Keywords: Pink sugar cookies, Almond extract cookies, Buttercream frosted cookies, Soft sugar cookies, Festive cookies