Today, I share warm, approachable recipe inspired by Mexican flavors for women who value tradition, simplicity, and connection through food. These Pink Velvet Cookies are soft, sweet, and inspired by both classic American bakes and the comforting ingredients of our Mexican pantry. Let’s bake something beautiful and memorable together.
Why You’ll Love This Pink Velvet Cookies Recipe
These Pink Velvet Cookies are thick, soft, and frosted with creamy vanilla icing. But what makes them special is the hint of Mexican vanilla and sweetened condensed milk, which add depth and richness. They’re perfect for Valentine’s Day, baby showers, or simply a sweet moment with café de olla. You’ll love how easy they are to make, how pretty they look, and how they melt in your mouth with every bite.
Ingredients for Pink Velvet Cookies
For the cookies:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/4 cup sweetened condensed milk
- 1 large egg
- 1 1/2 teaspoons Mexican vanilla extract
- 1/2 teaspoon white vinegar
- Pink gel food coloring (as desired)
- 2 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon Mexican vanilla extract
- Pinch of salt
- 2–3 tablespoons milk (as needed)
Topping (optional):
- Pink, red, and green sprinkles
Key Mexican Ingredients Explained
Mexican Vanilla Extract
Unlike typical vanilla, Mexican vanilla has a warm, spicy-sweet aroma that enhances baked goods beautifully. It’s a pantry staple in many Mexican kitchens and adds a nostalgic flavor.
Sweetened Condensed Milk
Common in Mexican desserts like tres leches and flan, condensed milk gives these cookies a creamy, rich texture without making them overly dense.
Ingredient Substitutions and Tips
- Butter: Use salted butter if that’s what you have—just reduce added salt by half.
- Mexican vanilla: If unavailable, use the best pure vanilla you can find, though the flavor won’t be quite the same.
- Food coloring: Gel food coloring gives a strong pink without altering texture. Liquid coloring can be used but may require a little extra flour.
- Cream cheese: You can swap with mascarpone for a slightly different flavor, though it will be less tangy.
How to Make Pink Velvet Cookies
Step 1
In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Step 2
Mix in the sweetened condensed milk, egg, vanilla, and vinegar. Beat until smooth.
Step 3
Add a few drops of pink gel food coloring until the color is evenly distributed.
Step 4
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add to the wet ingredients.
Step 5
Cover the dough and chill in the fridge for at least 1 hour.
Step 6
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Step 7
Roll the dough into 2-inch balls and slightly flatten. Bake for 10–12 minutes or until set but not browned.
Step 8
Cool completely before frosting.
Step 9
For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, vanilla, salt, and enough milk to reach spreadable consistency.
Step 10
Pipe or spread frosting onto cooled cookies and decorate with sprinkles.
Step-by-Step Cooking Tips
- Chilling the dough helps the cookies stay thick and soft.
- Use a cookie scoop for even sizes.
- Don’t overbake—the cookies should be pale and soft when removed.
- Let cookies cool completely before frosting or the icing will melt.
Common Mistakes to Avoid
- Skipping the chill time. The dough needs it for structure.
- Overmixing the dough after adding flour. Mix just until combined.
- Using liquid food coloring excessively—it can make the dough too wet.
- Frosting warm cookies. They must be completely cool.
Tips for Success
- Use high-quality Mexican vanilla for authentic flavor.
- Cream butter and sugar thoroughly to get that soft velvet texture.
- For a bakery-style finish, pipe the frosting in a spiral and add sprinkles immediately.
- Store cookies in an airtight container to keep them moist.
Variations
- Mexican Strawberry Version: Add 1/4 teaspoon strawberry extract and a touch of lime zest to the dough.
- Spicy Pink Velvet: Add a pinch of ground cinnamon and cayenne to the cookie dough for a sweet-heat twist.
- Chocolate Drizzle: Top with Abuelita chocolate ganache instead of vanilla frosting.
Serving and Suggestions
Serve these Pink Velvet Cookies with café de olla, cinnamon hot chocolate, or even iced horchata. They’re beautiful on a dessert tray, perfect for parties, and freeze well (frosted or unfrosted) for later treats. These cookies bring joy, whether shared at a bridal shower or simply with mamá on a quiet afternoon.
FAQs
Can I freeze Pink Velvet Cookies?
Yes! Freeze baked, unfrosted cookies in an airtight container for up to 2 months. Thaw, then frost.
Do I have to use food coloring?
No, but it gives that signature pink velvet look. Without it, the flavor stays the same.
Can I make them ahead of time?
Absolutely. Bake and cool cookies a day ahead, then frost fresh the next day.
How do I store them?
Store in a sealed container at room temperature for 2 days or in the fridge for 5 days.
Is the vinegar necessary?
Yes, it reacts with baking powder for that soft, tender texture.
Final Thoughts
These Pink Velvet Cookies combine festive color, creamy frosting, and the warm depth of Mexican flavors we know and love. Baking them in our kitchen reminded me of making polvorones with Grandma—flour dust in the air, laughter in the background, and sweet scents filling the home. I hope you bake these cookies and make sweet memories of your own.
Print
Pink Velvet Cookies with a Mexican Twist
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Description
Soft and festive, these Mexican-inspired Pink Velvet Cookies feature sweetened condensed milk and Mexican vanilla for a rich, delicious treat.
Ingredients
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/4 cup sweetened condensed milk
1 large egg
1 1/2 teaspoons Mexican vanilla extract
1/2 teaspoon white vinegar
Pink gel food coloring (as desired)
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for frosting)
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon Mexican vanilla extract
Pinch of salt
2–3 tablespoons milk
Pink, red, and green sprinkles (optional)
Instructions
1. Cream butter and sugar until light and fluffy.
2. Mix in condensed milk, egg, vanilla, vinegar, and coloring.
3. In another bowl, whisk flour, cornstarch, baking powder, and salt.
4. Add dry ingredients to wet and mix until combined.
5. Chill dough for at least 1 hour.
6. Preheat oven to 350°F and line baking sheets.
7. Roll dough into balls and flatten slightly.
8. Bake 10–12 minutes, cool completely.
9. Beat frosting ingredients until smooth.
10. Frost cooled cookies and top with sprinkles.
Notes
Use Mexican vanilla for best flavor.
Don’t overbake—cookies should stay pale.
Cookies freeze well, frosted or unfrosted.