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You are here: Home / Desserts and Pastries / Mexican Pink Cookies

Mexican Pink Cookies

April 24, 2023 by Tristin 19 Comments

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Perfectly tender with a crumbly texture, these Mexican Pink Cookies will melt in your mouth! They’ll be the star of the show for Cinco de Mayo, baby showers, and weddings!

If you love pink cookies, these Strawberry Gooey Butter Cookies require only 5 ingredients and are a strawberry dream! Lemon tastes fantastic with strawberry, so you can also make a tray of these Chewy Lemon White Chocolate Cookies, which make these pink cookies pop off the plate!

Above view of pink cookies on a cooling rack with a pink towel and measuring spoons.

What are Mexican Pink Cookies?

Traditionally known as Polvorones, these are basically Mexican sugar cookies. They’re quite similar to shortbread and have that same crumbly, melt-in-your-mouth experience. Since there’s no leavening agent like baking powder or baking soda, they aren’t meant to rise.

Polvorones rosas are usually brightly colored with pink or red food coloring. After the dough is rolled, it’s pressed down with the bottom of a cup or glass for a uniform shape and texture with little cracks along the side. Mexican pink sugar cookies are often served for various special occasions and are often found at Mexican bakeries.

Mexican Pink Cookies Ingredients

  • Butter: The secret to these Mexican shortbread cookies is creaming unsalted butter with powdered sugar in the stand mixer until light and fluffy. Don’t rush!
  • Powdered sugar: The powdered sugar gives this polvorones recipe a shortbread-like texture instead of a chewy sugar cookie. 
  • Vanilla extract: Don’t forget a little Mexican vanilla for flavor!
  • Salt: Salt draws out the natural sweetness from the sugar and helps your palate detect all the flavors!
  • Flour: You can use regular all purpose flour as the base for these cookies.
  • Pink or red food coloring: Use your favorite type of food coloring, and adapt the shade to match your occasion. 
  • Granulated sugar:  There isn’t any granulated sugar in the cookies, but you do want to sprinkle some on the cookies for a sparkly appearance and sweet crunch after they are baked. 
All of the ingredients needed to make Mexican cookies.

How to Make Mexican Pink Cookies

  • Prepare the oven: Preheat the oven to 350°f. Place parchment paper on a 13 x 9 baking sheet.
  • Cream the butter and sugar: Beat butter and powdered sugar together until creamy.
  • Make the dough: Add in vanilla, salt, and food coloring, and mix well. Next, combine in flour until just mixed.
  • Roll the dough: Using a dough scoop, make two tablespoon-sized balls, roll them into balls of dough with the palm of your hand, and place them 3 inches apart on the prepared baking sheet. I get about 8 to a sheet.
  • Press the cookies: With the bottom of a glass or a rolling pin, flatten the cookie dough to a ½ inch thickness.
  • Bake: Bake cookies for 13-15 minutes.
  • Decorate: Immediately sprinkle baked cookies with white sugar.
Step by step instructions to make cookies.

Tips for Success 

  • Use room-temperature butter. Cold butter is too firm. If you press it with your finger, room temperature butter should hold a mark, but it shouldn’t be wet or overly soft.
  • Find your paddle attachment. These cookies are easiest to make using an electric mixer, especially a stand mixer. The paddle attachment is perfect for creaming the butter and sugar together.
  • Be patient. The creaming process is the secret to getting the perfect texture. Let the butter and sugar whip together until the color becomes light and it’s noticeably fluffy.
  • No chilling necessary. Since we’re baking these cookies immediately, you don’t need to let them chill before baking. You can refrigerate the dough for up to 3 days, but you may notice the cookies are slightly denser.
  • Avoid browning. Although most cookies are baked until “golden brown,” you don’t want them to lose their pink color. You’ll notice that the bottom of the round cookie will turn golden brown when they’re done. Be sure to remove the cookies from the oven before their shade changes color too much.
Very zoomed in of Mexican pink cookies.

Recipe Variations

  • Change out the extract. Although vanilla is traditional, you can use any type of extract! Try almond extract or lemon extract. You can also grate in some orange zest or sprinkle some spices if you’d like.
  • Use different colors. Of course, these are pink cookies, but they could be any color. Add more or less dye to get the desired color. Go wild!
  • Make a sandwich. These cookies are the perfect size to make a sandwich! Add buttercream, marshmallow filling, or ice cream between each sandwich cookie. Roll the sides in colorful sprinkles or mini chocolate chips, and enjoy.
  • Dip into chocolate. Grab a bowl of melted chocolate and dip one of the sides of the cookie into the chocolate for a little crunch and bitterness to offset the sweetness. 

Frequently Asked Questions

What’s the best type of food dye for Mexican pink cookies?

This depends on your preference! You can use regular liquid dye or gel food coloring for a rich color. If you don’t like using artificial dyes, you can also order dyes that use natural ingredients for color.

How can you make Mexican pink cookies vegan?

Since there aren’t any eggs, the only ingredient to adjust is the butter. It’s important to use a plant-based margarine or butter that can whip and hold its texture like butter. I recommend using a butter-flavored shortening because it will have the right color, texture, and flavor to make these cookies taste like the real deal.

Above view cookies on a cooling rack with a pink towel and spatula.

Can you make Mexican pink cookies gluten-free?

Although I haven’t tried it, you should be able to use any gluten-free flour made as a 1:1 replacement for regular wheat flour with no problem! If you try this, please leave a comment below to share how it goes!

How many cookies does this make?

This cookie recipe will make 18-20, 2 tablespoon sized cookies.

How to Store & Reheat 

How to refrigerate Mexican sugar cookies? You don’t have to refrigerate leftover Polvorones Mexicanos, but you can. In the fridge, they’ll stay fresh in an airtight container for approximately 2 weeks.

How to keep at room temperature? Store the cookies in an airtight container for one week.

How do you reheat this Mexican cookie recipe? These cookies are often eaten at room temperature, but you can microwave a cookie for 15-30 seconds to make them taste fresh from the oven.

Can I Freeze Mexican Pink Cookies?

How to freeze Mexican cookies? If you made too many cookies, add them to a freezer-safe bag and store them in the freezer for 1-3 months. Let your cookies thaw on a plate in the fridge for an hour or so, and enjoy!

Above view cookies on a cooling rack with a pink towel and measuring spoons.

Try these other recipes!

  • Strawberry Gooey Butter Cookies
  • Pistachio Pudding Cookies
  • Pumpkin Chocolate Chip Cookies
  • Peanut Butter Blossoms
  • Bailey’s Irish Cream Chocolate Chip Cookies

If you’ve tried this Mexican pink cookie recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!

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Above view of pink cookies on a cooling rack with a pink towel and measuring spoons.
Print Recipe
4.91 from 11 votes

Mexican Pink Cookies

Perfectly tender with a crumbly texture, these Mexican Pink Cookies will melt in your mouth! They'll be the star of the show for Cinco de Mayo, baby showers, and weddings!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert and Pastries
Cuisine: Mexican
Servings: 20
Calories: 151kcal
Author: Tristin – Home Cooked Harvest

Ingredients

  • 1 cup butter unsalted, softened
  • 1 cup powdered sugar
  • 2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups all purpose flour
  • pink or red food coloring
  • granulated sugar for sprinkling

Instructions

  • Preheat the oven to 350°F. Place parchment paper on a 13 x 9 baking sheet.
  • Beat together butter and powdered sugar until creamy.
  • Add in vanilla, salt, and food coloring, mix well. Next, combine in flour until just mixed.
  • Using a dough scoop, make a two tablespoon sized ball and roll between hands. Place 3 inches apart on the prepared baking sheet (I get about 8 to a sheet).
  • With the bottom of a glass or your palm, flatten the cookie dough to a ½ inch thickness.
  • Bake cookies for 13-15 minutes. Immediately sprinkle baked cookies with white sugar. Makes 18-20 2 tablespoon sized cookies.

Notes

    • Be patient. The creaming process is the secret to getting the perfect texture. Let the butter and sugar whip together until the color becomes light and it’s noticeably fluffy.
    • No chilling necessary. Since we’re baking these cookies immediately, you don’t need to let them chill before baking. You can refrigerate the dough for up to 3 days, but you may notice the cookies are slightly denser.
    • Avoid browning. Although most cookies are baked until “golden brown,” you don’t want them to lose their pink color. You’ll notice that the bottom of the round cookie will turn golden brown when they’re done. Be sure to remove the cookies from the oven before their shade changes color too much.
    • Cookies will last in the fridge in an airtight container for approximately 2 weeks or at room temperature for 1 week.
 
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. 
 

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 284IU | Calcium: 5mg | Iron: 1mg

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Please let me know how it turned out!

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Reader Interactions

Comments

  1. Sharon

    April 25, 2023 at 7:31 pm

    5 stars
    These sweet little pink cookies have just a few ingredients but will be the star of any celebration.

  2. Amanda Dixon

    April 26, 2023 at 7:10 pm

    5 stars
    These cookies are delicious! The pink color came out so pretty, and I love how buttery they turned out. Can’t wait to make another batch.

  3. Enriqueta E Lemoine

    April 26, 2023 at 8:39 pm

    5 stars
    I love polvorones and I love pink. I made these cookies as directed. The only substitution was the extract. I used almond extract, and trust me. these cookies are so good that I cannot wait to make them again.

  4. Sangeetha S

    April 27, 2023 at 5:11 am

    These Mexican Pink Cookies look absolutely delicious! I love how the crumbly texture and tender consistency just melt in your mouth. The vibrant pink color also adds a fun and festive touch, making them the perfect treat for baby showers, weddings, or any occasion.

  5. Jacqueline Debono

    April 30, 2023 at 2:12 am

    5 stars
    What a fun, easy and delicious cookie recipe. Everybody commented on the lovley colour of these Mexcican pink cookies!

  6. Carrie Robinson

    April 30, 2023 at 8:55 am

    5 stars
    I have never heard of these cookies before, but if they are similar to sugar cookies/shortbread then I know I would love them! 🙂 And that pink color is so fun.

  7. sophie

    April 30, 2023 at 9:21 am

    5 stars
    I recently stumbled upon your recipe for Mexican pink cookies and I have to say, I am so glad I did! These cookies are not only absolutely beautiful, but they are also incredibly delicious. The texture was perfect – soft and crumbly at the same time.

  8. Claire

    April 30, 2023 at 10:25 am

    5 stars
    These were so cute!
    I made them for my daughters birthday party and they were such a hit with the girls!
    I tried my best not to overcook them as I wanted the beautiful colour to shine through.
    I did add a tiny bit of almond extract, as my Nanna taught me when I was 9 to always add a few drops to any baked goods and I have never forgotten that.
    THEY WERE SO GOOD!

  9. Claire

    April 30, 2023 at 5:27 pm

    These cookies look so delicious and fun to make. I’ll definitely be filing this recipe away for later. Can’t wait to try them!

  10. Megan Ellam

    May 1, 2023 at 9:34 am

    5 stars
    Oh these Mexican cookies look amazing! I am planning our Cinco de Mayo family get together and I know the kids will just love these. Thanks so much!

  11. Sandra Cardo Gorsuch

    October 27, 2023 at 5:09 pm

    4 stars
    I just made these as a part of my Halloween outfit. I know that sounds strange, but I am going as Grandma Barbie, so of course I needed some homemade pink cookies. They turned out beautiful and have perfect texture.. My only downside is that they are not super falvorful.

  12. Tristin

    October 27, 2023 at 6:06 pm

    What a great costume idea, Sandra! Since these cookies are sugar cookies, they won’t have a ton of flavor. I really enjoy them for their texture and their subtlety. If you make them again, you could add almond extract for a little more flavor 😀 Happy Halloween!!

  13. Nelda Elaine

    October 23, 2024 at 2:30 am

    5 stars
    I LOVE LOVE THESE COOKIES!!! EASY AND DELICIOUS

  14. Michelle SanMiguel

    December 22, 2024 at 4:53 pm

    Hi,
    Just wanted to clarify if it’s one or two sticks of butter. In the recipe it calls for 1 cup of butter.

  15. Tristin

    December 22, 2024 at 5:49 pm

    Hi Michelle, I was thinking I had messed up and wrote 1 cup of butter when I meant one stick but that is incorrect. The recipe is right as written, it is 2 sticks of butter or 1 cup of butter. Sorry about the confusion!

  16. Kelli

    April 17, 2025 at 6:15 pm

    How many drops of red food coloring did you use for the pink cookies?

  17. Tristin

    April 18, 2025 at 2:00 pm

    Kelli, I like to start with 2-3 drops and blend the mixture. I will add more if it is not exactly the color I want.

  18. Kelli

    April 25, 2025 at 6:39 pm

    5 stars
    My cookies brown at the bottom is that supposed to happen?

  19. Tristin

    April 28, 2025 at 1:10 pm

    Kelli, it’s fine if they turn a little brown on the bottom. You just don’t want to over bake them so you keep that pretty pink color!

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Hey there! Welcome, I am so glad you are here. I’m Tristin, the food-lover, recipe-maker, and photo-taker behind Home Cooked Harvest, which features easy recipes made with tasty ingredients. Read More…

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