Mexican Pink Cookies (Polvorones Rosas)
Polvorones are a type of Mexican shortbread cookie, and the vibrant pink ones, or Polvorones Rosas, are a true staple of Mexican bakeries. These cookies are known for their tender, crumbly, melt-in-your-mouth texture, and that beautiful, bright pink color. They’re a simple yet special treat, perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 11-12 minutes
- Total Time: About 50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 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, at room temperature
- 2 teaspoons vanilla extract
- 5–6 drops pink gel food coloring
- ⅓ cup sparkling sugar
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream: In a stand mixer with a paddle attachment, beat the shortening and granulated sugar on medium-high speed until light and fluffy. This should take a few minutes. Beat in the egg and vanilla extract until everything is combined.
- Mix Dough: With the mixer on low, gradually add the flour mixture until the dough just comes together. Don’t overmix. Add the pink food coloring and mix until the color is uniform. The dough will be soft and pliable, not sticky.
- Shape & Coat: Scoop about 1 ½ tablespoons of dough for each cookie and roll into a smooth ball. Roll each ball in the sparkling sugar to coat completely. Place them on the prepared baking sheet, 2 inches apart.
- Flatten: Gently press down on each dough ball with the back of a measuring cup or glass until they are about ¼-inch thick.
- Bake: Bake for 11-12 minutes, or until the bottoms are a light golden brown. Let them cool on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
Notes
- Serving: These cookies are perfect with a cup of coffee, a glass of milk, or hot chocolate.
- Tips & Tricks: Using butter-flavored shortening is key to the authentic, crumbly texture. Gel food coloring provides a more vibrant color without thinning the dough.
- Storage: Store cookies in an airtight container at room temperature for up to 10 days.
- Make-Ahead: You can prepare the dough and store it in the fridge for up to 3 days, or freeze the flattened discs for a few weeks to bake fresh whenever you want.