Description
Make delicious Mexican Pink Cookies at home with this easy recipe. These cookies are perfect for a sweet treat.
Ingredients
Scale
- 300 grams All Purpose Flour (about 2 ½ cups spoon and fill)
- 1 teaspoon Baking Soda
- 2 tablespoons Pink Organic Beet Root Powder (Nutricolor brand)
- 1 teaspoon Salt (omit if using salted butter)
- 1 cup Unsalted Butter, softened
- 1 cup Sugar, granulated
- 2 teaspoons Vanilla Extract
- Extra Granulated Sugar, as desired, optional
Instructions
- Preheat oven to 350℉.
- In medium bowl, whisk together flour, baking soda, beet root powder and salt (optional). Set aside.
- In a larger bowl, cream softened butter and 1 cup sugar. Add vanilla extract and mix until combined.
- Mix in about ½ to ¾ cup of flour mixture at a time until all is fully combined.
- If you notice the dough being too crumbly or greasy, put in plastic wrap and chill in the refrigerator for 30 minutes.
- If available, place parchment paper on ungreased baking sheets. Using 1 ½” cookie scoop, scoop out cookies and roll into a ball with hands.
- Roll ball of dough on all sides in extra granulated sugar.
- Place balls of cookie dough on baking sheets about 3″ apart (they will grow).
- Using the bottom of a glass or measuring cup, gently press down each bowl of dough to about ⅓” or so.
- Place in preheated oven and bake 10-13 minutes. Watch carefully. The edges should just barely be starting to golden and center of cookie will still look a little undone.
- Allow to cool at least 5 minutes before removing cookies to rack to cool completely.
Notes
- Rolling the dough in extra granulated sugar adds a nice sparkle and sweetness to the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg