Pink Sugar Cookies
These Pink Sugar Cookies are just as cute as they are delicious. They are soft-baked with crisp edges, a tender, buttery center, and that signature sugar cookie flavor, and topped with a pink icing that's not only pretty but also delicious! These are a take on my favorite Crumbl cookie!
Ingredients for Pink Sugar Cookies:
For the sugar cookie:
- ½ cup unsalted butter, softened
- 1 ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon corn starch
For the icing:
- Pink gel food coloring (or beet powder for a natural option)
- 1 ½ cups powdered sugar
- ¼ cup (4 tbsp) salted butter, softened
- ½ teaspoon almond extract
- 1-2 tablespoon milk
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a stand mixer or a hand mixer, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Mix in the egg, vanilla, and almond extract until smooth.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
- Roll dough into balls (or use a cookie scoop), then place on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, just until the edges are set and the centers look slightly underbaked. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Make the icing by beating the butter with a hand mixer or stand mixer, then add the powdered sugar, almond extract, milk, and a few drops of the pink food coloring.
- Once the cookies are cool, ice each cookie and enjoy!
Storage:
Store cookies in an airtight container at room temperature for up to 4-5 days. They also freeze well - just freeze baked cookies (unfrosted) for up to 2 months.
For other fun cookie variations, try our birthday cake cookies and lemon raspberry cookies!
Pink Sugar Cookies
These Pink Sugar Cookies are just as cute as they are delicious. They are soft-baked with crisp edges, a tender, buttery center, and that signature sugar cookie flavor, and topped with a pink icing that's not only pretty but also delicious!
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
Ingredients
For the sugar cookie:
- ½ cup unsalted butter softened
- 1 ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon corn starch
For the icing:
- A few drops of pink gel food coloring
- 1 ½ cups powdered sugar
- 4 tablespoon salted butter, softened
- ½ teaspoon almond extract
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a stand mixer or a hand mixer, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Mix in the egg, vanilla, and almond extract until smooth.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
- Roll dough into balls (or use a cookie scoop), then place on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, just until the edges are set and the centers look slightly underbaked. Let cool on the pan for 5 minutes before transferring to a wire rack.
- Make the icing by beating the butter with a hand mixer or stand mixer, then add the powdered sugar, almond extract, milk, and a few drops of the pink food coloring.
- Once the cookies are cool, ice each cookie and enjoy!
Nutrition
Calories: 284kcalCarbohydrates: 46gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 46mgSodium: 154mgPotassium: 36mgFiber: 1gSugar: 30gVitamin A: 316IUCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
