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A plate of traditional Mexican Pink Cookies with bright pink icing and colorful rainbow sprinkles.
Lady Maria

Mexican Pink Cookies (Polvorones Rosas)

This recipe recreates the joy of a Mexican panadería cookie, featuring a vibrant pink, sugary crust that gives way to a soft, cake-like texture. With delicate flavors of vanilla and cinnamon, these polvorones rosas are simple to make and profoundly comforting, transporting you to the heart of Mexico with a single bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: Mexican
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup vegetable shortening, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4-6 drops red or pink gel food coloring
  • 1/2 cup pink sanding sugar or sprinkles, for topping

Equipment

  • Stand mixer with paddle attachment or a hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Rubber spatula
  • Two large baking sheets
  • parchment paper
  • Medium cookie scoop (1.5 tablespoons)
  • Shallow bowl
  • wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the vegetable shortening and granulated sugar on medium-high speed for 3-4 minutes until the mixture is very light, pale, and fluffy.
  3. With the mixer on low speed, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract and a few drops of pink food coloring until the color is uniform.
  4. Turn the mixer to its lowest speed and gradually add the dry ingredient mixture in three parts, mixing only until just combined. Do not overmix; a few streaks of flour are okay.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is optional but highly recommended to prevent spreading.
  6. Pour the pink sanding sugar into a shallow bowl. Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough. Roll each portion into a ball, then gently flatten into a thick disk, about 1/2-inch thick.
  7. Press the top of each dough disk firmly into the sanding sugar to coat it generously. Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them.
  8. Bake for 12-15 minutes, until the cookies are puffed and the edges are set. The tops should look dry but not browned. Avoid overbaking to keep them soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the most authentic texture, use vegetable shortening as it creates a uniquely tender, cake-like crumb. If you must substitute with butter, note that the cookies will be flatter and crisper. Avoid overmixing the dough after adding flour, as this will result in tough cookies. For flavor variations, consider adding the zest of one lime or half an orange with the sugar, or substitute half the vanilla with almond extract. Store cooled cookies in an airtight container at room temperature for up to 5 days.