Think about the perfect cookie—crumbly, buttery, lightly sweet, and just right for a warm drink like coffee or tea. That’s exactly what Polvorones Rosas, or Mexican Pink Cookies, are all about. Their bright pink color isn’t just pretty; it symbolizes celebration and happiness in Mexican culture. They’re a favorite at parties like quinceañeras, weddings, and festive holidays like Cinco de Mayo.
Where do they come from? These cookies trace their roots back to Spain but were given a unique, colorful twist by Mexican bakers over the years. The result? A cookie that’s both classic and modern.
This recipe is a simpler version of the traditional bakery-style Polvorones Rosas, created with home bakers in mind. Trust me—once you try these, they’ll become a go-to dessert in your kitchen. Ready to bake? Let’s get started!
Quick Recipe Details
Time Commitment
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Servings
- Makes 24 cookies.
- Want more? Feel free to double the recipe. Need fewer? Cutting it in half works too.
Skill Level
- Super beginner-friendly. If you’re new to baking, this cookie is a great place to start.
Essential Tools
Here’s what you’ll need:
- Mixer (stand or hand)—or just a wooden spoon for manual mixing
- Mixing bowl
- Measuring cups and spoons
- Medium cookie scoop
- Baking sheet lined with parchment paper
- Something flat (like a glass) for pressing cookies
Tip: No mixer? No problem. A whisk and some elbow grease will do the trick!
Gather Your Ingredients
Cookie Dough Essentials
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup butter-flavored vegetable shortening
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
For Decorating
- 5–6 drops pink food coloring gel (add more if you like it bold!)
- ⅓ cup sparkling decorating sugar
Substitution Notes
- Vegetable Shortening: Ideal for crispy cookies. Prefer butter? That’ll work too, though your cookies will be softer.
- Vanilla: Mexican vanilla has an incredible aroma—use it if available.
- Food Coloring: Gel coloring makes the dough vibrant without making it watery. Liquid coloring is less effective here.
- Eggs: Crack them in advance and let them sit at room temperature. Trust me, it helps with texture!
Simple Steps to Bake
1. Prep Your Oven
Set the oven to 350°F and line a baking sheet with parchment paper.
Why parchment paper? It keeps the cookies from sticking and makes cleanup a breeze.
2. Mix the Dry Ingredients
Grab a bowl and whisk together the flour, baking powder, and salt. Done? Set the bowl aside for now.
Optional but helpful: Sift the dry ingredients if you want incredibly smooth dough.
3. Cream the Shortening and Sugar
Using a mixer (or your trusty wooden spoon), beat the shortening and sugar until it’s light and fluffy—2–3 minutes tops. You’re looking for a pale, airy mixture.
Not sure it’s done? It should have zero grainy texture.
4. Add the Wet Ingredients
Mix in the egg and vanilla extract. Be careful not to overmix; it can mess with the texture.
5. Combine Everything
Slowly add the dry ingredients to the wet mixture in batches. Keep the mixer on low speed—or mix gently if you’re doing it by hand.
The dough will feel soft and workable—not sticky.
6. Add the Pink Magic
Add 5–6 drops of food coloring gel and mix until the color spreads evenly. Start with less; you can always add more later!
Pro Tip: If mixing by hand, knead the dough to ensure a uniform color.
7. Shape and Roll
Use a cookie scoop to portion out dough balls about 2 inches wide. Roll them in sparkling sugar until they’re fully coated.
8. Flatten and Arrange
Place the balls on your baking sheet with space in between. Flatten each ball using a glass or measuring cup until they’re about ¼-inch thick.
It’s normal for the edges to crack slightly—it adds charm!
9. Bake to Perfection
Bake for 11–12 minutes. The top will stay soft, but the bottom will turn golden.
10. Cool Them Down
Leave the cookies on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
Want to Customize Your Cookies?
- Vegan Option: Swap the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- Gluten-Free Version: Use gluten-free flour instead of all-purpose flour.
- Spice It Up: Add a dash of cinnamon or nutmeg for a cozy twist.
- Seasonal Fun: Use pastel food coloring for Easter or green for Christmas holidays!
Serving Tips
Pair these cookies with Mexican spiced coffee (café de olla), hot chocolate, or even a tall glass of cold milk. They’re also perfect on a dessert platter next to churros or tres leches cake.
Storage Made Simple
- Room Temperature: Store them in an airtight container for up to 10 days.
- Freezing: Freeze them for up to 3 months. Layer them with parchment paper to prevent sticking.
Mexican Pink Cookies aren’t just baked goods—they’re little bites of tradition. Whether you’re making them for a fiesta or just as a midweek treat, they’re sure to brighten up your day (and your table)!
Enjoy baking these delightful cookies—you’ve got this!
PrintMexican Pink Cookies (Polvorones Rosas)
A crumbly, buttery delight with a vibrant pink hue, Polvorones Rosas are a staple in Mexican celebrations. These cookies are perfect for festive occasions or as an everyday treat with coffee or tea. Their sparkling sugar coating and tender texture make them as stunning as they are delicious!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup butter-flavored vegetable shortening
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
Decorating
- 5–6 drops pink food coloring gel (adjust to preference)
- ⅓ cup sparkling decorating sugar
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Shortening and Sugar: In a stand mixer fitted with the paddle attachment, beat the shortening and granulated sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated. Avoid overmixing to keep the dough tender.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined.
- Add Color: Mix in 5–6 drops of pink food coloring gel until evenly distributed throughout the dough. Knead by hand if necessary for uniform color.
- Shape Cookies: Use a medium cookie scoop (about 1½ tablespoons) to portion out dough balls. Roll them into smooth spheres about 2 inches in diameter.
- Coat and Flatten: Roll each ball in sparkling sugar, then place them on the prepared baking sheet about 2 inches apart. Use the flat bottom of a glass or measuring cup to gently press each ball down to about ¼-inch thick.
- Bake: Bake one sheet at a time for 11–12 minutes, or until the edges are set but not browned. The tops should remain soft while the bottoms turn lightly golden.
- Cool and Store: Allow cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
Serving Suggestions:
- Serve these cookies with café de olla (Mexican spiced coffee) or hot chocolate for an authentic pairing.
- They also work beautifully on dessert platters alongside churros or tres leches cake.
Tips & Tricks:
- Use gel food coloring for vibrant hues without altering dough consistency.
- Don’t overmix after adding dry ingredients—this keeps the cookies tender.
- For extra sparkle, sprinkle additional decorating sugar right after flattening.
Storage & Reheating:
- Store cooled cookies in an airtight container at room temperature for up to 10 days.
- Freeze baked cookies in layers separated by parchment paper for up to 3 months.
- To refresh frozen cookies, thaw at room temperature—no reheating needed!
