These soft and chewy Pink Sugar Cookies are a fun and colorful twist on classic sugar cookies. Make them for Valentine's Day, Spring holidays or just because.
Turn your classic sugar cookie pink with this delicious, soft and chewy Pink Sugar Cookie recipe. Simply add food coloring to your cookie dough and fill it with pink, red and white candies or sprinkles. Just like I do with this 2-ingredient pink fudge recipe or these pink frosted butter cookies.
This cookie recipe is a great one for Valentine's Day, birthday parties, Spring holidays and just because if your kids love cookies! Everything's better when it's a fun color especially for the little ones, and it's easy for them to help make too.
Ingredients
To make these pink sugar cookies you need all the baking essentials, plus red food coloring and festive candies or sprinkles.
- Unsalted butter
- All-purpose flour
- Eggs
- White sugar
- Vanilla extract
- Milk
- Baking soda
- Baking powder
- Iodized salt
Directions
STEP 1: Using an electric hand mixer or stand mixer, cream the softened butter and white sugar on medium speed until combined. Add the vanilla extract and eggs and beat for another minute.
STEP 2: Add the all-purpose flour ½ cup at a time, baking powder, baking soda, and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl.
STEP 3: Add the milk and beat on medium until the dough is smooth. Add 3-4 drops of red food coloring and continue mixing for 1 minute. Add more coloring a few drops at a time until the desired color of pink has been achieved.
STEP 4: Add the m&m's or sprinkles and mix for about 30 seconds. Chill the bowl of dough for at least 1 hour.
STEP 5: Once chilled, roll 2 tablespoons of dough into ball. Place the dough balls 2 inches apart on a baking sheet and cook for 7-9 minutes at 400℉, until the edges just begin to brown.
STEP 6: Remove the baking sheet from the oven and transfer cookies to a cooling rack. Let cool for 10-15 minutes before serving.
How To Store Sugar Cookies
Store your sugar cookies at room temperature in a covered container for 2-3 days for optimal freshness. They can be frozen for up to 6 months. They defrost quickly on the counter, in just about an hour.
Recipe
Pink Sugar Cookies
Equipment
- stand mixer or electric hand mixer
- spatula
- baking sheet
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoon milk
- 1 cup pink, red, white m&m candies
- food coloring, red or pink
- pink, red, white sprinkles, optional
Instructions
- Using an electric hand mixer or stand mixer, cream the softened butter and white sugar on medium speed until combined. Add the vanilla extract and eggs and beat for another minute.
- Add the all-purpose flour ½ cup at a time, baking powder, baking soda, and salt. Beat for 2-3 minutes until well combined, using a spatula to push down any flour stuck to the sides of the bowl.
- Add the milk and beat on medium until the dough is smooth. Add 3-4 drops of red food coloring and continue mixing for 1 minute. Add more coloring a few drops at a time until the desired color of pink has been achieved.
- Add the m&m's or sprinkles and mix for about 30 seconds. Chill the bowl of dough for at least 1 hour.
- Once chilled, roll 2 tablespoons of dough into ball. Place the dough balls 2 inches apart on a baking sheet and cook for 7-9 minutes at 400℉.
- Remove the baking sheet from the oven and transfer cookies to a cooling rack. Let cool for 10-15 minutes before serving.
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