Description
Whip up a batch of tender, delightful Pink Sugar Cookies! This recipe brings back sweet memories with its soft texture and pretty frosting.
Ingredients
- Cookie Base Essentials:
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter (room temperature)
- Large Egg
- Flavor & Leavening:
- Vanilla Extract
- Almond Extract
- Baking Powder
- Salt
- Frosting Fun:
- Powdered Sugar
- Milk (or Cream)
- Pretty Pink Touches:
- Pink Food Coloring (gel recommended)
- Sprinkles (optional, but highly recommended)
Instructions
- Cream the Good Stuff:: Alright, first things first, grab your room-temp butter and granulated sugar. I usually beat them together in my stand mixer until they’re light and fluffy, about 2-3 minutes. This step is crucial for that soft, melt-in-your-mouth texture, so don’t rush it! I once didn’t cream it enough, and my cookies came out a bit dense, which was a real bummer. You want it to look pale and airy, like a cloud, honestly. This is where the magic begins for our Pink Sugar Cookies.
- Wet Ingredients In:: Next up, crack in that large egg and add both the vanilla and almond extracts. Mix ’em in until just combined. Don’t overdo it here; we’re aiming for smooth, not overworked. I’ve definitely gone a little wild with the mixer before, and the dough ended up a bit tough. Just mix until everything’s incorporated, then scrape down the sides of the bowl. You’ll start to smell that lovely vanilla and almond already, a hint of the delicious cookies to come!
- Dry Mix Time:: In a separate bowl, whisk together your flour, baking powder, and salt. Then, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour! Seriously, overmixing is the enemy of tender cookies. I’m guilty of it sometimes when I’m distracted, but trust me, a gentle hand makes all the difference for these delicate cookies.
- Chill Out, Dough:: Now, gather your dough into a ball, flatten it slightly into a disk, wrap it tightly in plastic wrap, and pop it in the fridge for at least 30 minutes. This chilling time helps the dough firm up, making it way easier to roll out, and prevents the cookies from spreading too much. I’ve tried to skip this step in a rush, and let’s just say my “cookies” turned into one giant, flat blob. Don’t be like me; chill your dough for perfect cookies!
- Roll and Cut:: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out your chilled dough to about 1/4-inch thickness. Use your favorite cookie cutters – circles, hearts, whatever makes you happy! Place the cutouts about an inch apart on the prepared baking sheets. Any leftover dough can be re-rolled, but try not to work it too much or it gets tough. This is where the fun really starts for our Pink Sugar Cookies!
- Bake and Frost:: Bake for 8-10 minutes, or until the edges are lightly golden. They might not look fully set in the middle, but they’ll continue to cook as they cool. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. While they cool, whisk together powdered sugar, milk, and a few drops of pink food coloring for the frosting. Spread it on your cooled cookies, add sprinkles, and enjoy your beautiful Pink Sugar Cookies! They should be soft, sweet, and perfectly pink.