Pink Sugar Cookies
These soft, buttery pink sugar cookies are simple to make and perfect for celebrations or everyday treats. With a hint of almond and vanilla and their vibrant blush color, they’re as pretty as they are delicious.
Equipment
- Mixing bowls
- Electric mixer or wooden spoon
- Cookie Scoop or Tablespoon
- Parchment paper
- Baking Sheets
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Coloring
- 4–6 drops red food coloring or gel food coloring for a more vibrant pink
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer or wooden spoon until light and fluffy (2–3 minutes).
- Beat in the egg, followed by vanilla and almond extracts until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks remain.
- Add food coloring a few drops at a time, mixing until the desired pink color is reached.
- Scoop dough into 12 equal portions and place 2 inches apart on baking sheets. Gently flatten each with your palm or the bottom of a glass.
- Bake for 12–15 minutes, until edges are set and tops look matte. Do not overbake.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Cookies will firm up as they cool, so remove them when the centers are just barely set for the softest texture. Gel food coloring creates a deeper pink without thinning the dough.