Pink Cookies Recipes

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

PINK ICING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.

POLVORONES (MEXICAN PINK SUGAR COOKIES)

Steps:

• In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment beat together the shortening, white granulated sugar, and vanilla extract for 2 full minutes on medium speed, until light and fluffy. Add the eggs, one at a time, then turn the mixer to low and gradually add the flour mixture, one cup at a time, until it's all fully combined.
• At this point divide the dough into as many colors as you want, then add food coloring and mix with your hands or the stand mixer. Once the dough is dyed, wrap it in plastic and set it in the fridge to rest for an hour.
• While the dough is resting, preheat the oven to 350ºF and line a couple baking sheets with parchment paper.
• When the dough has rested scoop out 1/4 cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. Place 5 balls of dough on a baking sheet and flatten slightly with the back of a measuring cup, sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven't browned at all.
• Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the rest of the dough until all the cookies are baked.

PINK PEPPERMINT COOKIES

Steps:

• In a bowl, cream 3/4 cup butter and the sugar. Beat in egg, food coloring and peppermint extract. Combine 1-3/4 cups flour, baking soda, cream of tartar and salt; add to creamed mixture. Shape into a ball. Cover and chill for 1-2 hours. Meanwhile, in a bowl, combine chocolate syrup and remaining butter and flour; stir until well blended. Spoon into a pastry bag with a small round tip. Shape dough into 3/4-in. balls. Place on ungreased baking sheets; flatten into 1-1/2-in. circles. Pipe chocolate mixture on top of cookies in simple holiday designs. Bake at 375° for 5-7 minutes. Cool on wire racks.

PINK COOKIES

Steps:

• Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
• Fold in the chocolate chunks.
• Drop by spoonfuls onto a ungreased cookie sheet.
• Bake at 350 for 10-12 minutes.

BLACK-AND-PINK GRAPEFRUIT COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Whisk together flour, baking soda, and 1 1/2 teaspoons salt. In a mixer fitted with the paddle attachment, beat butter with granulated sugar and 2 tablespoons zest on medium speed until light and fluffy, 2 to 3 minutes.
• Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, scraping down sides of bowl as needed. Beat until smooth.
• Line two baking sheets with parchment. Spoon 1/4 cup dough into mounds on sheets, 6 per sheet. Bake, rotating sheets and rack positions halfway through, until edges are lightly golden, 15 to 18 minutes. Transfer cookies to a wire rack; let cool completely. Repeat with remaining batter.
• In a bowl, whisk together confectioners' sugar, corn syrup, remaining pinch of salt and 3/4 teaspoon vanilla, and 3 tablespoons juice until smooth. Transfer half of icing to another bowl; whisk in cocoa and 1 to 2 tablespoons hot water until you reach desired consistency. Add remaining 1/2 teaspoon zest and tint with 1 to 2 drops of food coloring. (Icing should be a bit thicker than honey; if needed, whisk in more juice.)
• Flip cookies flat-sides up. Using a small offset spatula, spread grapefruit icing over half of each cookie and chocolate icing over other half. Let stand until icing is set, about 1 hour. Cookies can be stored in a single layer in an airtight container at room temperature up to 2 days.