Mexican Pink Cookies (Galletas Rosas)

These Mexican pink cookies, known as galletas rosas, are tender, sweet, and vibrantly colored. With a delicate vanilla flavor and charming pale pink hue, they're perfect for festive occasions and gatherings.

Print Pin

Course: cookies

Cuisine: Mexican

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 190kcal

Author: Samantha Jones

Ingredients

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup vegetable oil (like canola or corn oil)
1/2 cup unsalted butter, softened
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1 1/2 teaspoons pink food coloring (gel or paste preferred)
1 teaspoon baking powder
1/2 teaspoon salt

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream together butter, oil, and sugar until smooth.
Beat in the egg and vanilla extract, followed by the food coloring until the desired pink color is achieved.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Using a cookie scoop or spoon, drop dough into 1 1/2-inch mounds onto the prepared baking sheet, spacing at least 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use gel food coloring to achieve a consistent pink hue without thinning the dough.
The cookies will look slightly underbaked in the center but will firm up as they cool.
Store in an airtight container at room temperature for up to 5 days.
For a festive touch, sprinkle a bit of coarse sugar on the dough before baking.

Nutrition