Why Make This Recipe?
Let’s be real—who doesn’t love a cookie that’s not only delicious but also super cute? Mexican Pink Cookies, or "besos," have this glorious pink hue that’s hard to resist. Whether you’re looking to impress your friends at a gathering or just want to indulge on a cozy couch day, these cookies are the way to go. Seriously, they’re perfect for any occasion or even just for your personal snack stash. 🙌
How to Make Mexican Pink Cookies
Making Mexican Pink Cookies is simpler than you might think! With just a handful of ingredients and some easy steps, you can whip these beauties up in no time. The buttery flavor combined with a hint of sweetness will have everyone coming back for more. And the best part? You can let your inner artist shine with the pink coloring. Trust me, you’ll feel like a baking superstar!
Ingredients:
To get started, you’ll need the following ingredients:
- 1 cup butter (unsalted, softened)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups all-purpose flour
- Pink or red food coloring
- Granulated sugar for sprinkling
Easy peasy, right? Grab these items, and let’s cookie magic happen!
Directions:
Let’s jump into the nitty-gritty of how to create your Mexican Pink Cookies:
- Preheat the oven to 350°F (because we need our cookies to bake, not chill).
- Line a 13 x 9 baking sheet with parchment paper—no one likes a sticky situation.
- Beat together the butter and powdered sugar in a bowl until creamy and smooth. You want it fluffy, not chunky!
- Add in vanilla, salt, and food coloring, then mix well. Get your pink just right—think bubblegum chic. 💖
- Combine in the flour until just mixed; don’t overdo it or your cookies will be dense.
- Using a dough scoop, make about 2 tablespoon-sized balls and roll them in your hands.
- Place the balls about 3 inches apart on the baking sheet (I usually manage about 8 to a sheet).
- Flatten each dough ball to about ½ inch thickness with the bottom of a glass or your palm. Get those muscles working!
- Bake for 13-15 minutes. The edges should be golden, but the centers may look a little soft—that’s perfect!
- Sprinkle baked cookies with white sugar immediately after they come out of the oven. Sweeten things up! 😋
This recipe makes about 18-20 cookies. Enjoy!
How to Serve Mexican Pink Cookies
Serve these beauties warm, and watch as your guests’ eyes light up! You can pile them high on a cute platter or even put them in a decorative jar for a fun presentation. Pair them with a nice cup of coffee or tea for an irresistible treat. Just try not to eat them all in one sitting… or do, I won’t judge!
How to Store Mexican Pink Cookies
If you somehow have leftovers (highly unlikely), store your cookies in an airtight container. They’ll stay fresh at room temperature for about a week. You can also pop them in the fridge if you prefer a chilled treat. Just don’t expect them to last for long!
Tips to Make Mexican Pink Cookies
- Use real butter for the best flavor. Margarine just doesn’t cut it.
- Adjust food coloring to your liking. Go wild! The brighter, the better.
- Don’t skip the cooling before stacking. Hot cookies tend to stick together, and we want a pretty presentation!
Variation
Feeling adventurous? Try adding some sprinkles on top before popping them in the oven for extra fun! You can also experiment with different flavors by adding almond extract in place of vanilla for a delightful twist.
FAQs
1. Can I freeze Mexican Pink Cookies?
Absolutely! Freeze them in a single layer, then stack them in an airtight container. They last about three months in the freezer.
2. I don’t have pink food coloring. What can I use?
No worries! You can use red food coloring or even beet juice for a natural option. Get creative!
3. My cookies came out too flat. What happened?
It could be a butter situation. Ensure your butter isn’t too warm or too cold. Also, make sure you didn’t skip the chilling step post-baking!
So there you have it! Dive into the world of Mexican Pink Cookies, and let your tastebuds celebrate! 🎉
Mexican Pink Cookies
Ingredients
Method
- Preheat the oven to 350°F.
- Line a 13 x 9 baking sheet with parchment paper.
- Beat together the butter and powdered sugar in a bowl until creamy and smooth.
- Add in vanilla, salt, and food coloring, then mix well.
- Combine in the flour until just mixed; don't overdo it.
- Using a dough scoop, make 2 tablespoon-sized balls and roll them in your hands.
- Place the balls about 3 inches apart on the baking sheet.
- Flatten each dough ball to about ½ inch thickness.
- Bake for 13-15 minutes until the edges are golden and the centers are soft.
- Sprinkle baked cookies with white sugar immediately after they come out of the oven.