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!
Servings: 15 cookies
Calories: 284kcal
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: 284kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 154mg | Potassium: 36mg | Fiber: 1g | Sugar: 30g | Vitamin A: 316IU | Calcium: 34mg | Iron: 1mg
