Name: Mexican Pink Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: Mexican
Ingredients: Cookie Dough:; 4¼ cups all-purpose flour (spooned & leveled); 2 tsp baking soda; 1 tsp baking powder; ¾ tsp kosher salt; 1¾ cups butter-flavored shortening (or lard); 1½ cups granulated sugar; 1 tbsp vanilla extract; 2 large eggs (room temp); Pink gel food coloring (6-8 drops); For Rolling:; ⅓ cup granulated sugar (coarse decorating sugar optional)

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mexican Pink Cookies (Polvorones Rosas) deliver crumbly buttery shortbread with delicate pink hue from beet powder or food coloring. These festive sugar-dusted treats serve 24 in 30 minutes with melt-in-mouth texture perfect for holidays.

Why This Recipe Works

Butter flavored shortening creates signature crumbly polvoron texture. Baking soda provides gentle lift preventing dense cookies. Beet root powder delivers natural pink without artificial taste. Cane sugar rolling creates sparkly crackled surface. No-chill dough bakes immediately.

Ingredients & Prep

2½ cups all-purpose flour spooned leveled, 1 tsp baking soda, 2 tbsp beet root powder or pink food coloring, 1 tsp salt, 1 cup butter flavored shortening, 1 cup granulated sugar, 2 tsp vanilla extract, ⅓ cup cane sugar rolling.

Step-by-Step Instructions

Preheat oven 350°F. Line baking sheets parchment. Whisk flour, baking soda, beet powder, salt. Beat shortening + sugar fluffy 2 minutes. Add vanilla + eggs one at a time. Gradually mix dry ingredients until soft dough forms. Scoop 1½ tbsp portions; roll balls. Roll firmly in cane sugar. Place 2-inches apart; flatten slightly with measuring cup. Bake 12-14 minutes until edges set but centers soft. Cool 5 minutes; sprinkle extra sugar.

Flavor Variations

Variation Key	Add/Swap	Resulting Twist
Chocolate Swirl	Cocoa powder half dough	Marble delight
Lemon Zest	Lemon extract + zest	Citrus bright
Almond Anise	Almond extract + anise	Traditional Mexican
Coffee Cinnamon	Espresso powder + cinnamon	Café con leche

Storage Tips

Room temperature airtight 1 week. Freeze dough balls 2 months; roll + bake straight from freezer. Excellent tin gift cookie.

FAQs

Cookies spreading? Use cold shortening + don’t overwork dough. Not pink enough? Add extra beet powder 1 tsp + knead thoroughly. Too crumbly? Reduce flour 2 tbsp + measure spooned not scooped.

Conclusion

Mexican Pink Cookies capture bakery nostalgia through simple perfection crumbly, pink, sugar-sparkled bliss.

Mexican Pink Cookies Recipe

Print Recipe

Mexican Pink Cookies (Polvorones Rosas) deliver crumbly shortbread bliss with vibrant pink color and sparkling sugar crust. Traditional Mexican bakery treat perfect for Cinco de Mayo, baby showers, weddings, and Pinterest cookie exchange boards that pop visually.

Author: ssam
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 45 mins
Yield: 36 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

Cookie Dough:
4¼ cups all-purpose flour (spooned & leveled)
2 tsp baking soda
1 tsp baking powder
¾ tsp kosher salt
1¾ cups butter-flavored shortening (or lard)
1½ cups granulated sugar
1 tbsp vanilla extract
2 large eggs (room temp)
Pink gel food coloring (6-8 drops)
For Rolling:
⅓ cup granulated sugar (coarse decorating sugar optional)

Instructions

1. Preheat oven 350°F. Line 2 baking sheets parchment paper.
2. Whisk flour, baking soda, baking powder, salt in large bowl. Set aside.
3. Beat shortening + granulated sugar + vanilla medium speed 2 mins until light, fluffy.
4. Add eggs one at a time, beating well after each.
5. Gradually mix dry ingredients until just combined (dough soft, slightly sticky).
6. Knead in pink food coloring until uniform rosy color.
7. Scoop 1½ tbsp portions (#40 cookie scoop). Roll tight balls.
8. Roll each ball in granulated sugar. Place 2″ apart on sheets.
9. Bake 11-13 mins until edges set, centers soft. Cool 5 mins on pan.
10. Transfer wire rack. Store airtight 1 week.

Notes

Butter-flavored shortening = authentic crumbly texture. Lard traditional.
Gel coloring > liquid for vibrant color without changing dough consistency.
Don’t overbake – pale centers = perfect crumbly texture.
Chill dough 30 mins if too sticky to roll.
Make rainbow: divide dough, color portions differently.
Freezes beautifully – bake from frozen +2 mins.
Double sugar roll = extra sparkle for parties.
Perfect tea cookie, wedding favor, holiday gift box star.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 110mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.3g
Protein: 1.5g
Cholesterol: 10mg

Keywords: mexican pink cookies, polvorones rosas, pink sugar cookies, mexican shortbread cookies, cinco de mayo cookies