These Pink Sugar Cookies are soft, buttery, and beautifully tinted with a playful pink color that makes them feel extra special. I love how thick and tender they turn out, and I also appreciate that the dough comes together quickly without any chilling time. They are a simple homemade treat that fits holidays, parties, and everyday baking.
Why You’ll Love This Recipe
I love this recipe because it is easy, fast, and reliable. The cookies bake up soft in the center with a rich buttery flavor, and the pink color gives them a festive look without much extra effort. I also like that the dough does not need to chill, which makes this recipe perfect when I want fresh cookies without waiting around. These cookies are great for celebrations, gifting, or keeping on the counter for a sweet snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cold butter
1 cup granulated sugar
1 egg
1 egg yolk
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
pinch sea salt
red food coloring
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I beat the cold butter and granulated sugar together for 2 to 3 minutes until the mixture looks creamy and smooth with no visible butter clumps.
Next, I add the egg, egg yolk, and vanilla extract, then mix until everything is fully combined.
I add the flour, baking powder, and sea salt, and mix until a thick cookie dough forms.
Then I add red food coloring a drop at a time, mixing after each addition until I get the pink shade I want.
I scoop the dough into balls using a cookie scoop and place them on the prepared baking sheet.
I gently flatten each dough ball slightly with my hands.
I bake the cookies for 10 to 11 minutes, just until the centers are set.
After baking, I let the cookies cool on the pan for 10 minutes before moving them to a wire rack to cool completely.
Servings and timing
I get 12 servings from this recipe.
The prep time is 10 minutes, the cooking time is 10 minutes, and the total time is 20 minutes.
Each serving contains about 220 kcal.
Variations
I sometimes add a simple pink glaze on top when I want a sweeter bakery-style finish. For a softer vanilla flavor, I keep the coloring light and let the buttery taste stand out more. I can also decorate these cookies with sprinkles before baking for birthdays, Valentine’s Day, baby showers, or holiday trays. When I want a slightly different flavor profile, I add a small touch of almond extract along with the vanilla.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to 2 months. To serve them again, I let them thaw at room temperature. If I want them slightly warm, I heat one cookie in the microwave for a few seconds, just enough to soften it without drying it out.
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- No-Bake Strawberry Crunch Cheesecake
- The Best Cotton Candy Cupcakes
- White Chocolate Raspberry Cheesecake
FAQs
Can I use softened butter instead of cold butter?
I can, but the texture may change a little. Cold butter helps create the thick, sturdy cookie texture in this recipe, so I prefer to follow it as written for the best result.
How do I make the cookies more pink without affecting the dough?
I add the food coloring a little at a time until I reach the color I like. Gel food coloring usually gives me a stronger pink shade without adding too much extra liquid.
Why are my sugar cookies spreading too much?
I usually see extra spreading when the butter gets too warm or when too little flour is added. I measure carefully and bake the dough right after mixing to help the cookies stay thick.
Can I make the dough ahead of time?
Yes, I can make the dough in advance and keep it covered in the refrigerator for up to 24 hours. When I am ready to bake, I scoop and flatten the cookies as usual.
Can I frost these cookies?
Yes, I can frost them once they are completely cool. I like using a simple vanilla buttercream or glaze if I want to turn them into a more decorative dessert.
Conclusion
I love how these Pink Sugar Cookies deliver big results with very little effort. They are soft, buttery, colorful, and quick enough for busy days when I still want something homemade. Whether I make them for a party, a holiday, or just a fun baking afternoon, they always bring a cheerful touch to the table.
📖 Recipe:
Print
Pink Sugar Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Soft, buttery pink sugar cookies with a tender center and a playful color. These easy cookies come together quickly with no chilling required, making them perfect for holidays, parties, or everyday baking.
Ingredients
1 cup cold butter
1 cup granulated sugar
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch sea salt
Red food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the cold butter and granulated sugar together for 2 to 3 minutes until creamy and smooth with no visible butter clumps.
- Add the egg, egg yolk, and vanilla extract, then mix until fully combined.
- Add the all-purpose flour, baking powder, and sea salt. Mix until a thick cookie dough forms.
- Add red food coloring a drop at a time, mixing after each addition until the dough reaches the desired pink shade.
- Scoop the dough into balls using a cookie scoop and place them on the prepared baking sheet.
- Gently flatten each dough ball slightly with your hands.
- Bake for 10 to 11 minutes, just until the centers are set.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Gel food coloring works best for achieving a vibrant pink color without adding extra liquid to the dough.
For a bakery-style finish, drizzle or spread a simple pink glaze over the cooled cookies.
Add a small amount of almond extract along with the vanilla for a slightly different flavor.
Decorate with sprinkles before baking for festive occasions like birthdays, Valentine’s Day, or baby showers.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in a sealed container for up to 2 months and thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
