Pink Sugar Cookies
These Pink Sugar Cookies are soft, chewy, and coated in sugar for a crisp edge and a crackly top. They’re made with simple ingredients and naturally flavored with berry powder for a beautiful pink hue. No special equipment needed—just mix, roll, and bake for a batch of perfectly sweet cookies! Note that the pink color dulls after baking, so if you want bright pink cookies add a few drops of pink food color.On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result. Step-by-step photos: If there's any step you feel confused, my recipe post contains step-by-step photos and helpful tips to guide you in making this recipe. Go to >>> https://bakeologie.com/pink-sugar-cookies/
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Ingredients
- 226g (1 cup) unsalted butter at room temperature
- 300g (1 ½ cups) granulated white sugar
- 50g egg (weight is without shell) (about 1 large egg in North America)
- 1 tsp pure vanilla extract
- 320g (2 cups + 9 tbsps) all-purpose flour (if measuring by cups, use the scoop and level method)
- ½ tsp baking soda
- 1 tsp fine sea salt
- 20g (2 tbsps + 2 tsps) freeze-dried strawberries (see notes) (sub with freeze-dried raspberries)
- pink food gel coloring (optional)
- 50g (¼ cup) additional granulated white sugar for rolling
Instructions
- PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) 350°F / 180°C. Measure your ingredients and ensure that your butter and eggs are at room temperature. Line 2-3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.226g (1 cup) unsalted butter , 300g (1 ½ cups) granulated white sugar
- Add the egg and vanilla extract and mix to combine.50g egg (weight is without shell), 1 tsp pure vanilla extract
- Sift together the flour, salt, baking soda, and freeze-dried strawberries. When there are just a few streaks of flour left, add pink food color (if using) one drop at a time until your desired color is achieved. Mix until just combined. Do not overmix!320g (2 cups + 9 tbsps) all-purpose flour, ½ tsp baking soda, 1 tsp fine sea salt, 20g (2 tbsps + 2 tsps) freeze-dried strawberries (see notes), pink food gel coloring (optional)
- TIP: The final pink sugar cookie dough should hold together well when scooped or rolled into balls, and not overly sticky or wet. The dough should be easy to handle and shape without falling apart.
- Place the granulated sugar for rolling in a small bowl. Using a cookie scoop (I like to use #40 or 2 Tbsp cookie scoop), scoop balls of dough (about 50g each) onto the prepared baking sheets.Roll each ball of dough between your hands to form a ball, then roll in the sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.50g (¼ cup) additional granulated white sugar for rolling
- Place 8 dough balls on each sheet.To ensure even baking, I prefer putting only 1 baking sheet inside the oven and just repeat the baking process with the remaining cookie dough.
- Bake the cookies until puffy and set around the edges, about 11 minutes. Remove from the oven and cool on the pan for 10 minutes – the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely.
Servings: 18 cookies (50g each)
