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Pink Sugar Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/pink-sugar-cookies-recipe/