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Pink Sugar Cookies are so delicious and very easy to make. So soft and chewy, these cookies will melt right into your mouth, leaving you craving another bite. I added white chocolate chips to these cookies, which takes the flavor to whole ‘nother level. The light and subtle pink color on these sugar cookies make them even more beautiful. I used a little red food coloring to accomplish this light and beautiful pink color.
What is a Sugar Cookie
As the name states, ‘Sugar Cookies’, these cookies have a higher ratio of sugars compared to a regular cookie. Sugar cookies are made with the main ingredients being sugar, flour, butter, eggs and vanilla extract.
There are a number of different theories on the invention of sugar cookies. It is believed that Sugar Cookies were originated in mid-1700s in Nazareth, Pennsylvania by the Dutch settlers. The recipe of Sugar Cookies has been changed and improved over the years.
Tips on Making the Best Pink Sugar Cookies
- Don’t over beat- It is very important not to over mix your cookie dough as this will affect the texture of your sugar cookies. Over beating will cause your sugar to spread too much, hence being too flat.
- Chill Cookie Dough- Chilling your cookie dough is an important step in making these sugar cookies. This will chill the fat in your dough, which will ensure your cookies won’t spread too much. This also allows all the flavor to come together which will leave you with perfect tasting cookies.
- Room Temperature Ingredients- Ensure that ingredients such as butter and eggs are always at room temperature. Take out ingredients ahead of time, especially your butter. It is very important to pay keen attention to a recipe; if it calls for softened or melted butter.
- Using the right measurements– As we all know baking is very precise. Using the correct measurements will leave you with perfectly baked sugar cookies. Ensure to spoon and level flour and leaving agents when making these sugar cookies.
Pink Sugar Cookies
Equipment
- Mixer (Stand Mixer or Hand Mixer)
- Baking Sheet
- Parchment Paper
Ingredients
- 1/2 cup unsalted butter , softened
- 1/2 cup canola oil
- 1 large egg room temperature
- 1 tsp baking powder
- 3/4 tsp baking soda
- 2 1/2 cups flour spooned and leveled
- 2 cups granulated sugar ( 1/2 cup sugar set aside for rolling dough)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2-3 tsp red food coloring
Instructions
- Add butter, oil and sugar to a large bowl and beat on high speed for around 2-3 minutes until a smooth consistency is formed.
- Add vanilla extract and egg and beat for just around a minute until combined.
- Add flour, baking powder, baking soda and salt to bowl and mix on low speed until the dough is formed.
- Add food coloring in increments, and mix until the desired pink color is achieved.
- Cover and place bowl in freezer for around 20 minutes and allow to chill.
- Preheat oven to 350℉ and line baking sheet with parchment paper.
- Remove cookie dough from freezer and allow to sit at room temperature for around 7-10 minutes.
- Add 1/2 cup of granulated sugar to a large enough bowl to roll cookie dough in.
- Roll cookie dough into ball using 2 tbsp of dough or a 1oz cookie scoop, and then roll them in the sugar until dough is covered.
- Add cookie dough to lined baking sheet with 1”-1.5” of space between each ball.
- Bake cookies for around 10-12 minutes.
- Remove and allow cookies to cool for around 5 minutes, then add some more chocolate chips while still warm.
- Add cookies to wire rack and allow them to cool completely.
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