Pink Sugar Cookies are sweet, soft, and just a little bit sparkly! These cookies have a lovely pink color that makes them perfect for any celebration or just a fun treat. The sugar on top adds a nice crunch while the inside stays soft and chewy, which is my favorite texture for a cookie.
I love making these cookies because they’re simple to bake but always feel special. I usually mix the dough and then roll each cookie in colored sugar before baking—it’s such a fun step that always makes me smile. Plus, the smell of sugar and vanilla filling the kitchen is hard to beat.
My favorite way to enjoy Pink Sugar Cookies is with a glass of cold milk or a warm cup of tea. They’re perfect for sharing with friends or sending with kids for a sweet surprise at school. Whenever I bake these, everyone asks for seconds, which always makes me feel like I’ve made something just right.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control salt perfectly. If you want a dairy-free option, try coconut oil, but the flavor will change a bit.
Sugar: Granulated sugar creates that classic crunchy topping. For rolling, colored sanding sugar adds sparkle and color. If you don’t have pink, plain sugar works fine or mix white sugar with a tiny bit of food coloring.
Vanilla Extract: Vanilla gives warmth and depth. If unavailable, try almond extract for a different but tasty twist.
Food Coloring: Gel food coloring works best since it’s more concentrated and won’t thin the dough. Liquid coloring is fine but add slowly to avoid a runny dough.
Flour: All-purpose flour is perfect here. For a gluten-free version, try a 1:1 gluten-free baking blend, but expect a slight texture change.
How Do I Keep My Sugar Cookies Soft but With a Crunchy Sugar Coating?
Balancing a soft cookie inside with a crunchy coating can be tricky, but it’s all about timing and sugar:
- Roll dough balls in sugar right before baking. This sugar stays on the outside and creates a nice, crunchy texture.
- Don’t overbake. Pull the cookies out when edges turn just golden, the centers should still feel soft but set.
- Cool cookies on the baking sheet for a few minutes. This helps them firm up without drying out.
- Store in an airtight container. After cooling, this keeps them soft inside while preserving the sugar crunch on top.
Following these tips has saved me from dry cookies many times. Watch the oven closely because even a minute too long changes the texture!
Equipment You’ll Need
- Baking sheets – they give your cookies room to spread and bake evenly.
- Parchment paper – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – for combining your wet and dry ingredients smoothly.
- Electric mixer or hand mixer – helps cream butter and sugar fast for fluffy dough.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Rolling pin – if you’re making shaped cookies, it helps roll dough evenly.
- Cookie cutters – perfect for creating cute shapes like hearts or circles.
- Small bowls – to hold sanding sugar for rolling cookies before baking.
Flavor Variations & Add-Ins
- Swap vanilla extract with almond extract for a nutty twist that pairs well with the pink sugar.
- Add lemon or orange zest to the dough for a fresh citrus note that brightens the sweetness.
- Mix in mini chocolate chips or white chocolate chunks for extra richness and surprise bites.
- Stir in finely chopped freeze-dried raspberries for a subtle fruity flavor and slight crunch.
How to Make Pink Sugar Cookies?
Ingredients You’ll Need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar (plus more for rolling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2–3 drops pink food coloring (gel or liquid)
- Pink sanding sugar or colored sugar crystals for rolling and decorating
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 8–10 minutes to bake. Allow around 5 minutes for cooling on the baking sheet, plus extra time if rolling and cutting shapes. All together, you can expect about 30–40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the softened butter and 1 1/2 cups sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and pink food coloring, mixing until the color is even. Gradually add the dry ingredients to the wet, mixing just until combined.
2. Shape and Coat the Cookies:
Scoop tablespoon-sized dough portions and roll into balls. Pour granulated or pink sanding sugar into a small bowl and roll each dough ball to coat generously. For different styles, roll out the dough about 1/4 inch thick for using cutters. Create heart shapes or cutout hearts by using two heart-shaped cutters. Dip edges into sugar before baking. For marbled effects, swirl pink colors into the dough before rolling.
3. Bake and Cool:
Place coated dough on prepared baking sheets about 2 inches apart. Bake for 8–10 minutes until edges begin to turn golden but centers remain soft. Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Optionally, sprinkle extra sanding sugar on top for sparkle. Serve and enjoy!
Can I Use Liquid Food Coloring Instead of Gel?
Yes, you can use liquid food coloring, but add it slowly to avoid making the dough too wet. Gel coloring is more concentrated, so it gives a brighter pink with less added moisture.
How Should I Store Leftover Pink Sugar Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture without sogginess.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 3 days before baking. For longer storage, freeze the dough in balls and bake straight from frozen, adding an extra minute or two to the baking time.
How Do I Prevent Cookies from Spreading Too Much?
Make sure your butter is softened but not melted, and chill the dough for 30 minutes if it feels too soft. Also, avoid overmixing once you add the flour to keep the dough’s structure, which helps the cookies hold their shape.
