I just whipped up my enchanting take on Traditional Mexican Pastries that feature unexpectedly rich unsalted butter, carefully sifted confectioners sugar, and vibrant red food coloring accent. Blended with perfect touches of vanilla extract, a delicate egg yolk and almond flour, it exudes festive charm perfect for any special celebration.

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I’ve been experimenting in the kitchen lately and these Mexican Pink Cookies totally blew my mind. I mixed 1 cup unsalted butter with 1/2 cup sifted confectioners sugar (plus a little extra for dusting later) and a large egg yolk until it was smooth, then stirred in about 2 teaspoons vanilla extract.

It kinda reminded me of those traditional Mexican treats I grew up hearing about, like those pink, melt in your mouth cookies that bring a fun twist to any celebration. I then folded in 2 cups of sifted all-purpose flour, 1/2 cup ground almonds, a pinch of salt, and just a drop or two of red food coloring to get that beautiful, soft pink hue.

When baked, these cookies turn out super delicate and unique, perfect for a lively Cinco de Mayo, a baby shower or even a quirky wedding. Give these treats a try, they’re as eye-catching as they are delicious!

Why I Like this Recipe

I really like this recipe cuz it makes me feel like i’m treating myself every time i bite into one of these cookies.
I also dig the fact that the buttery flavor just melts in your mouth and the dough is so soft, even if it’s a little messy sometimes.
The pretty pink color from the red food coloring always reminds me of fun celebrations and special times, making it feel extra festive.
Plus, i love how simple the recipe is – it makes the whole process of baking feel like a cool, creative project that i can totally experiment with.

Ingredients

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Unsalted butter: This ingredient brings rich creaminess while contributing essential fats, brilliant flavor, and moisture.
Confectioners sugar: Provides sweet, delicate taste and helps create a soft, tender cookie texture.
Egg yolk: Lends natural richness and binds flavors, making the dough smooth and cohesive.
Vanilla extract: Imparts a warm, sweet aroma that brightens and complements every ingredient.
All-purpose flour: Forms the cookie’s structure and provides carbohydrates for a hearty bite.
Ground almonds: Adds nutty flavor and provides extra protein with healthy fats.
Salt: Balances the sweetness and intensifies overall flavors subtly in the cookie mix.
Red food coloring: Gives cookies a charming pink hue without altering the sweet flavor.

Ingredient Quantities

1 cup unsalted butter, softened (around 8 oz of buttery goodness)

1/2 cup confectioners sugar, sifted (plus extra for a final dusting)

1 large egg yolk

2 teaspoons vanilla extract

2 cups all-purpose flour, sifted

1/2 cup ground almonds (you can also use almond flour, whichever you got)

1/4 teaspoon salt

1-2 drops red food coloring (or enough to get that soft pink hue)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Beat the softened butter with the confectioners sugar in a bowl until the mixture looks light and kinda fluffy.

3. Mix in the egg yolk and vanilla extract until everything is well combined.

4. In a separate bowl, sift together the all-purpose flour, ground almonds, and salt.

5. Gradually add the dry ingredients to the butter mixture and stir it together just until a dough forms.

6. Drop in 1-2 drops of red food coloring and mix until you get that nice soft pink shade.

7. Scoop small portions of the dough with a teaspoon and roll them into balls; space them equally on your baking sheet.

8. Gently flatten each cookie ball with your fingers or the back of a fork so they bake evenly.

9. Bake the cookies for about 12-15 minutes, or until the edges start to turn a light golden color.

10. Let the cookies cool completely then dust them with extra powdered sugar for that final sweet touch and enjoy!

Equipment Needed

1. Preheated oven (set to 350°F) and a baking sheet lined with parchment paper
2. Two mixing bowls – one for beating the butter and sugar and one for the dry ingredients
3. Electric mixer or hand whisk for mixing the butter with the confectioners sugar
4. Sifter for the all-purpose flour, ground almonds, and salt
5. Measuring cups and spoons to get the right amounts of ingredients
6. A teaspoon for scooping small portions of dough
7. A fork or your fingers to gently flatten the cookie balls before baking
8. A cooling rack or a clean surface where you can let the cookies cool completely

FAQ

How do I get that perfect pink hue? Use 1-2 drops of red food coloring and mix all the ingredients well. If it doesn't look pink enough, add another tiny drop until you get the look you want.

Can I use almond flour in place of ground almonds? Yup, you can use almond flour instead of ground almonds with no issues. They both give a great nutty flavor to the cookies.

How long do I bake these cookies for? Bake them in a preheated 350°F oven for about 10-12 minutes. Keep an eye on them, as all ovens can vary a bit.

Can I substitute salted butter if I don’t have unsalted? Sure, but if you use salted butter, you might wanna cut down on the extra salt in the recipe to balance things out.

What's the best way to store these cookies? Once they're cooled, slide them into an airtight container. They'll be good at room temp for about a week, but fresher is always better.

Mexican Pink Cookies Recipe Substitutions and Variations

If you dont have unsalted butter, try using margarine or even coconut oil, though the flavor might be slightly different
You can make your own powdered sugar by blitzing regular granulated sugar in a blender
If you dont have an egg yolk, you might use a whole egg, but you may need to adjust the fat amounts in the recipe
Swap out the vanilla extract for an equal measure of almond extract if you’re looking for a twist
If ground almonds aren’t available, using almond flour works just as well in this recipe

Pro Tips

1. Make sure your butter is soft enough when you mix it with sugar, but not melted; sometimes even “soft” butter can be too warm which affects the texture.
2. If you find the dough too sticky to work with, pop it in the fridge for about 20-30 minutes; this little chill gives you nicer, more manageable cookie balls.
3. Go easy when incorporating the dry ingredients; overmixing can lead to tougher cookies instead of that desired light, crumbly texture.
4. Keep a close eye on your cookies as they bake – ovens vary a lot and you might need to pull them out a minute early to keep them from browning too much.

Mexican Pink Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

188

kcal

Equipment: 1. Preheated oven (set to 350°F) and a baking sheet lined with parchment paper
2. Two mixing bowls – one for beating the butter and sugar and one for the dry ingredients
3. Electric mixer or hand whisk for mixing the butter with the confectioners sugar
4. Sifter for the all-purpose flour, ground almonds, and salt
5. Measuring cups and spoons to get the right amounts of ingredients
6. A teaspoon for scooping small portions of dough
7. A fork or your fingers to gently flatten the cookie balls before baking
8. A cooling rack or a clean surface where you can let the cookies cool completely

Ingredients

1 cup unsalted butter, softened (around 8 oz of buttery goodness)
1/2 cup confectioners sugar, sifted (plus extra for a final dusting)
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour, sifted
1/2 cup ground almonds (you can also use almond flour, whichever you got)
1/4 teaspoon salt
1-2 drops red food coloring (or enough to get that soft pink hue)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Beat the softened butter with the confectioners sugar in a bowl until the mixture looks light and kinda fluffy.
Mix in the egg yolk and vanilla extract until everything is well combined.
In a separate bowl, sift together the all-purpose flour, ground almonds, and salt.
Gradually add the dry ingredients to the butter mixture and stir it together just until a dough forms.
Drop in 1-2 drops of red food coloring and mix until you get that nice soft pink shade.
Scoop small portions of the dough with a teaspoon and roll them into balls; space them equally on your baking sheet.
Gently flatten each cookie ball with your fingers or the back of a fork so they bake evenly.
Bake the cookies for about 12-15 minutes, or until the edges start to turn a light golden color.
Let the cookies cool completely then dust them with extra powdered sugar for that final sweet touch and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.