These Mexican Pink Cookies (Polvorones Rosas) are a bakery classic—soft, crumbly, sugar-coated, and beautifully pink. They’re more than just a sweet treat—they’re part of a rich cultural tradition of pan dulce that brings generations together around the table. In this recipe, I’ll guide you through how to make these vibrant cookies with simple ingredients, a touch of food coloring, and a whole lot of heart. Whether you’re revisiting a childhood favorite or discovering them for the first time, these cookies are easy to make and impossible to forget.
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Mexican Pink Cookies (Polvorones Rosas) – Festive & Easy Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Pink Cookies (Polvorones Rosas) are festive, crumbly shortbread cookies with a sparkly sugar coating. Perfect for holidays and celebrations.
Ingredients
2 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
⅛ teaspoon salt
1 cup vegetable shortening, butter flavor
1 cup sugar
1 large egg
2 teaspoons vanilla extract
5–6 drops pink food coloring gel
⅓ cup sparkling decorating sugar
Instructions
1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, beat the shortening and sugar until fluffy.
4. Beat in the egg and vanilla.
5. Gradually mix in the flour mixture.
6. Add food coloring and mix or knead until evenly pink.
7. Scoop 1½ tablespoon dough portions, roll into balls.
8. Roll each dough ball in decorating sugar.
9. Place on baking sheet, spaced 2 inches apart.
10. Flatten to ¼” thickness using the bottom of a glass.
11. Bake for 11–12 minutes, one sheet at a time.
12. Cool on sheet 2 minutes, transfer to wire rack to cool completely.
Notes
Store in an airtight container for up to 10 days.
Use almond extract for variation.
Mexican vanilla offers the most authentic flavor.
Food coloring gel provides vibrant color with less product.
Americolor Deep Pink (6 drops) used in this recipe.
To ship, wrap stacks in plastic and pack tightly.
Vacuum sealing is best for long distances.
A Family Favorite Reimagined
A Cookie That Carries Memory in Every Crumb
Growing up in our multigenerational kitchen, the scent of fresh pan dulce baking was as familiar as the laughter echoing off the tiled walls. But there was something special about the Polvorones Rosas, or Mexican Pink Cookies. Grandma used to call them “galletas de fiesta”—party cookies—because their cheery color lit up every celebration.
These weren’t cookies for just any day. We’d bake them when my cousins visited or when my mom had a tough week and needed a taste of home. Grandma would pull out her worn tin of decorating sugar, and with a twinkle in her eye, she’d say, “Color is joy, mijita.”
While she rarely used measurements, she always mixed her dough with intent. The cookies would emerge from the oven with their signature cracked tops, still warm and soft in the center, sparkling with sugar like they’d been kissed by light. Now, as I bake them with my daughter, she carefully presses each dough ball with the bottom of a glass—just like Grandma taught me.
These Mexican Pink Cookies (Polvorones Rosas) are more than just a recipe—they’re a celebration of heritage, nostalgia, and the joy that comes from a kitchen filled with love. If you’re curious about other versions, I’ve also shared a classic Polvorones Mexican Cookies recipe that’s just as dear to our hearts.
Why These Cookies Stand Out
Unlike other cookies, Polvorones Rosas have a delicate crunch on the outside and a tender, almost shortbread-like interior. The subtle vanilla flavor paired with the sparkle of sugar makes them truly irresistible. Plus, that deep pink hue? It’s not just for looks. In many Mexican bakeries, color represents festivity—and these are definitely cookies worth celebrating.
What You Need to Make Mexican Pink Cookies
Simple Ingredients, Vibrant Results
These Mexican Pink Cookies (Polvorones Rosas) use pantry staples you likely already have. What makes them stand out is how a few drops of food coloring and sparkling sugar turn a simple dough into a showstopper. It’s a reminder that festive doesn’t have to mean complicated.
Here’s everything you need to bring these pink beauties to life:
Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup vegetable shortening, butter flavor
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
For Decorating
- 5–6 drops pink food coloring gel
- ⅓ cup sparkling decorating sugar
Whether you’re new to baking or already a concha master (check out my Vegan Conchas recipe for more sweet inspo), these cookies are incredibly beginner-friendly and come together in under an hour.
Tips, Swaps, and Variations
If you’re looking to put your own spin on these cookies, here are a few easy tweaks:
- Color swaps: Yellow is another traditional color used in panaderías. You can substitute any color you love to match a holiday or party theme.
- Flavor upgrades: Swap one teaspoon of vanilla for almond extract to give these a deeper, nutty aroma.
- Shortening vs. butter: Butter-flavored shortening keeps the cookies extra tender, but unsalted butter can work too (just chill the dough a bit before baking).
- Authentic vanilla: If you can find Mexican vanilla extract, use it. It adds a rich, caramel-like depth that mimics bakery flavor.
- Make-ahead: The dough freezes beautifully. Shape the balls, freeze on a tray, then store in a zip-top bag for up to 3 months.
For another fun variation on a classic panadería treat, try my Mantecadas Recipe—the perfect buttery cupcake to pair with these cookies.
How to Make Mexican Pink Cookies Step-by-Step
From Dough to Dessert in Under an Hour
Making Mexican Pink Cookies (Polvorones Rosas) is a fun, hands-on process that fills your kitchen with warm, nostalgic aromas. The texture is buttery yet crumbly, and they bake up with the iconic crackled top that’s a signature of these traditional cookies.
Follow these steps and you’ll have a tray full of festive treats ready to share or ship.
Step-by-Step Instructions
Step 1
Preheat your oven to 350°F and line a cookie sheet with parchment paper. This helps the cookies bake evenly and prevents sticking.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a stand mixer with the paddle attachment, beat the shortening and granulated sugar until fluffy—about 2–3 minutes.
Step 4
Add the egg and vanilla extract. Mix until fully incorporated.
Step 5
Gradually mix in the dry flour mixture on low speed until the dough comes together.
Step 6
Add 5–6 drops of pink food coloring gel. Mix or knead until the color is uniform throughout the dough.
Step 7
Use a medium cookie scoop (about 1½ tablespoons) to portion dough. Roll each portion into a 2-inch ball.
Step 8
Roll each dough ball in sparkling decorating sugar.
Step 9
Place cookies 2 inches apart on your prepared baking sheet. Gently press each one down with the bottom of a glass until about ¼ inch thick.
Step 10
Bake one sheet at a time for 11–12 minutes until the tops crack and edges are just set.
Step 11
Cool cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completel
Serving and Storing Mexican Pink Cookies
How to Serve These Beautiful Cookies
These Mexican Pink Cookies (Polvorones Rosas) are best served the way they’ve always been in our family—on a big plate, next to a warm mug of café de olla or Mexican hot chocolate. Their bright color makes them a natural fit for quinceañeras, baby showers, or Valentine’s Day dessert trays.
Because they’re not too sweet or too soft, they hold up beautifully on a cookie platter alongside other pan dulce favorites like conchas, mantecadas, or even a slice of flan. If you’re making them for a themed dessert table, pair them with vibrant treats like this Chocoflan Heart Cake for a festive mix of color and flavor.
They’re also a big hit with kids. My daughter loves pressing down each cookie and sprinkling the sugar “like fairy dust,” and I’m convinced the sparkle adds to the magic.
Storage and Gifting Tips
At Room Temperature: Store your cooled cookies in an airtight container for up to 10 days. Separate layers with wax or parchment paper if you’re stacking them.
Freezing: To freeze, shape and sugar the dough balls, then freeze them on a tray. Once frozen, transfer to a freezer bag and label. Bake from frozen, adding 1–2 extra minutes.
Shipping or Gifting:
- Wrap stacks of 4–6 cookies tightly in plastic wrap.
- Place the wrapped stacks in a snug-fitting container or ziplock bag.
- For longer distances, vacuum sealing is ideal to prevent breakage.
Want more cookie flavors to gift or serve alongside? My readers love this twist on tradition: Mexican Marshmallow Cookies, a soft-baked delight perfect for care packages and potlucks.
Frequently Asked Questions
What is a polvorón cookie?
A polvorón is a type of shortbread-style cookie that gets its name from the Spanish word polvo, meaning “dust” or “powder,” referencing the cookie’s crumbly, melt-in-your-mouth texture. In Mexican baking, polvorones come in many shapes and colors, including the beloved pink version known as Polvorones Rosas.
Are polvorones the same as Mexican wedding cookies?
They’re related, but not the same. Mexican wedding cookies are small, round, nut-filled cookies typically rolled in powdered sugar. Polvorones, like Mexican Pink Cookies, are flatter, often vibrantly colored, and sometimes topped with sugar or decorated. Both share a similar buttery, crumbly texture.
What do polvorones cookies symbolize?
In Mexican culture, polvorones symbolize celebration and hospitality. Their bright colors, especially pink and yellow, are associated with joy, festivity, and family gatherings. You’ll often find them in panaderías during holidays, birthdays, or special events.
What is the difference between Mexican and Filipino polvorón?
Mexican polvorones are baked cookies made with flour, sugar, and fat, often flavored with vanilla or cinnamon. Filipino polvorón, on the other hand, is a no-bake milk candy made from toasted flour, powdered milk, and sugar, bound with melted butter and molded into bite-size pieces.
A Cookie That Tells a Story
Baking these Mexican Pink Cookies (Polvorones Rosas) isn’t just about following a recipe—it’s about carrying on a tradition. Every crackled top and sugared edge brings back the memory of Grandma’s kitchen and the generations of women who measured joy in teaspoons and sprinkles.
Whether you’re sharing them with family or adding a pop of color to a dessert table, these cookies remind us that love is often baked into the smallest things.