Get the Recipe: Pink Sugar Cookies
These pink sugar cookies are so fun and festive! They are buttery, sweet and doughy. This one bowl recipe is quick and easy. Great for Valentine's Day, baby showers and more!
Ingredients
- 1 cup cold butter
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ tsp vanilla extract
- 2 ½ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking powder
- pinch sea salt, optional
- red food coloring
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Mix on high for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in egg, egg yolk, and vanilla extract. Stir to combine.
- Add in flour, baking powder and sea salt. Stir to combine.
- Add red food coloring one drop at a time. Continue stirring and adding food coloring until dough reaches desired pink color.
- Use an ice cream scoop to scoop balls of cookie dough onto lined pan. Use hands to slightly flatten each ball of dough.
- Bake for 10 to 11 minutes or until cookies are barely set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before transferring to a wire rack.
Notes
- Use cold butter straight from the fridge. Do not use melted or softened butter. This would cause the cookies to spread too thin.
- Mix butter and sugar until no clumps of butter remain. This usually takes 2 to 3 minutes.
- Cookie dough will be thick.
- Add as much or as little red food coloring as desired. Add slowly.
- Use hands to flatten cookie dough balls before baking.
- Bake only until cookies are barely set in the middle.
- Store leftovers in an airtight container for up to 4 days.
Calories: 304kcal, Carbohydrates: 37g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 161mg, Potassium: 38mg, Fiber: 1g, Sugar: 17g, Vitamin A: 504IU, Calcium: 31mg, Iron: 1mg