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.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg