This pink sugar cookie recipe is such a fun treat for birthdays, the holidays, or simply to have around the house! Buttery and full of vanilla flavor, the pink color is a fun bonus.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
Sugar cookies are always a hit in my house! I have plenty of recipes on hand, including no spread sugar cookies, sugar cookies with Hershey Kisses, and even edible sugar cookie dough.
And while each of these recipes holds a special place in my heart, I’m always eager to try something new. So when I discovered pink sugar cookies, I just had to give them a go.
The verdict? I’m definitely adding them to my list of go-to cookies!
They remind me so much of the cookies that my grandma used to make when I was growing up.
That’s why I like to refer to them as grandma’s pink sugar cookies. They’re classic, simple, and no fuss.
This pink sugar cookie recipe is packed with buttery and vanilla flavor and they’re so easy to put together. I love the idea of serving them around the holidays for a festive treat!
Here’s what I’m going to teach you in this post:
- The simple pantry ingredients you’ll need to make big pink sugar cookies at home.
- How to make big sugar cookies that will satisfy the sweet tooth in your life.
- Fun add-ons and variations so that you can make this pink sugar cookie recipe your own.
Flavored with vanilla and dyed pink with food coloring, these inspired-by-grandma’s pink sugar cookies are such a fun treat!
How To Make Pink Sugar Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the softened butter, granulated sugar, and pink food coloring into the bowl of a stand mixer that’s fitted with the paddle attachment.
Beat the mixture on medium-high speed or until it becomes light and fluffy and the food coloring is evenly distributed. It should take about 2 minutes.
STEP TWO: Add the egg and vanilla and mix to combine. Be sure to scrape down the sides of the bowl as needed! Reduce the mixer speed to low and then add the flour, baking powder, and salt. Mix until the dough begins to form together in clumps — be careful not to overmix!
STEP THREE: Remove the dough from the bowl and place it on a lightly floured surface. Shape it into a disc, then wrap it in plastic. Place the pink sugar cookie dough in the fridge to chill for 30 minutes.
STEP FOUR: Preheat your oven to 350 degrees F. Sprinkle some granulated sugar on a clean work surface and roll out the cookie dough to ¼-inch thick. Continue to dust the surface with sugar (not flour!) as you roll it out. This adds even more flavor to your cookies!
STEP FIVE: Cut out 2-inch round circles and place them on a parchment-lined baking sheet (you can also use a silpat liner). Aim to make them 2-inches wide to get big pink sugar cookies.
STEP SIX: Bake for 12-14 minutes or until the edges are just set. Allow the cookies to rest and cool on the tray, and then enjoy!
Fun Pink Sugar Cookies Variations
There are a few different variations for this pink sugar cookie recipe:
- Add some fruit flavor by grinding freeze-dried raspberries or strawberries in a food processor until they form a fine powder. Then, substitute ¼ cup of flour for ¼ cup of freeze-dried fruit powder.
- Use lemon extract instead of vanilla for added citrus flavor.
- Add a teaspoon of fresh lemon zest with the vanilla to add more freshness
How Do You Add Color To Sugar Cookies?
With food dye! I like to use Americolor’s Deep Pink for the best color.
Make sure to add the dye early on in the baking process for the best results — as mentioned in the instructions above, I add it to the softened butter and sugar mixture.
How Do You Make Cookies Rise Higher?
It’s all about the ingredients you use! That’s why I opt to use only baking powder in my version of grandma’s pink sugar cookies.
Baking powder will help the cookies rise as they bake, whereas baking soda causes cookies to spread.
I know most of you want big pink sugar cookies, but you don’t want them to spread too much!
What Happens If You Overmix Your Cookies?
You’ll notice that I mention the importance of not overmixing your pink sugar cookies.
If you do, you’ll add excess air to the batter which will make your creations rise and then fall completely flat in the oven.
Mix the batter so that it’s just combined — any more and you run the risk of a flat and hard cookie!
Other Cookie Recipes You’ll Love:
- Chocolate Chip Marshmallow Cookies
- Pumpkin Cheesecake Cookies
- Soft Cut Out Sugar Cookie Recipe
- Chewy Peanut Butter Cookies
Pink Sugar Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 ¼ cups granulated sugar divided
- 1 teaspoon pink food coloring
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Instructions
- Add the softened butter, 1 cup of granulated sugar, and pink food coloring to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is light and fluffy and the food coloring has been evenly distributed– about 2 minutes.
- Next, add the egg and vanilla. Mix to combine. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the flour, baking powder, and salt. Mix just until the dough begins to form together in clumps– you don’t want to overmix!
- Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap it in plastic and place it in the fridge to chill for 30 minutes.
- When the dough has chilled, preheat the oven to 350F.
- Lightly sprinkle your work surface with the reserved granulated sugar. Roll out the cookies to ¼” thick. Continue to dust your work surface with granulated sugar (not flour) as needed.
- Cut out 2” round circles and place them on a parchment or silpat lined baking sheet. Reroll and recut the dough as desired.
- Bake for 12-14 minutes, or until the edges are just set. Allow the cookies to cool completely on the tray.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to five days.
I would love to try this, but I am on a lowcarb plan and I don’t ever use AP Flour. Could I use almond flour or coconut flour?
Hi Dawn, I have never made these with almond flour before. If you try it out, please let us know how it turns out!