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Mexican Pink Cookies (Polvorones Rosas) Recipe

Mexican Pink Cookies (Polvorones Rosas) Recipe
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★★★★★

4.8 from 6 reviews

Mexican Pink Cookies, also known as Polvorones Rosas, are delicate, tender shortbread cookies with a light pink hue and a subtle vanilla flavor. These charming treats are traditionally dusted with sparkling sugar, giving them a festive sparkle and a slight crunch on the outside while remaining soft inside. Perfect for celebrations or an everyday sweet treat.

Ingredients

Scale

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon salt

Wet Ingredients

  • 1 cup butter-flavored vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg (room temperature)
  • 2 teaspoons vanilla extract
  • 5–6 drops pink food coloring gel (adjust to preference)

Finishing

  • ⅓ cup sparkling decorating sugar

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Set aside.
  3. Cream Shortening and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter-flavored vegetable shortening and granulated sugar on medium speed for about 2–3 minutes until the mixture is light and fluffy. This step incorporates air for a delicate texture.
  4. Add Egg and Vanilla: Add the large room-temperature egg and vanilla extract to the creamed mixture. Mix until fully incorporated, being careful not to overmix to keep the dough tender.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed after each addition until just combined to avoid developing gluten.
  6. Add Color: Add 5–6 drops of pink food coloring gel to the dough. Mix until evenly incorporated. If needed, knead gently by hand to ensure uniform color without overworking the dough.
  7. Shape Cookies: Use a medium cookie scoop (about 1½ tablespoons) to portion out the dough. Roll each portion into a smooth ball approximately 2 inches in diameter.
  8. Coat and Flatten: Roll each dough ball in sparkling decorating sugar to coat evenly. Place on the prepared baking sheet about 2 inches apart. Gently press each ball with the flat bottom of a glass or measuring cup to flatten it to about ¼ inch thick.
  9. Bake: Bake one sheet at a time in the preheated oven for 11–12 minutes, or until the edges are just set and the bottoms turn lightly golden. The tops should remain soft and not browned.
  10. Cool and Store: Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing in an airtight container.

Notes

  • Room temperature egg ensures better incorporation and texture.
  • Do not overmix after adding flour to keep cookies tender.
  • Adjust pink food coloring quantity to achieve your preferred shade.
  • Allow cookies to cool completely before storing to maintain texture.
  • Use sparkling decorating sugar for a festive finish; regular sugar can be substituted but lacks sparkle.

Nutrition

Keywords: Mexican Pink Cookies, Polvorones Rosas, shortbread cookies, pink cookies, vanilla cookies, sparkling sugar cookies

Find it online: https://kitchenbyrita.com/mexican-pink-cookies-polvorones-rosas-recipe/