Name: Classic Pink Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 teaspoon vanilla extract; 1–2 tablespoons milk; Pink gel food coloring (optional); Sprinkles for decoration (optional)

Soft, buttery sugar cookies with a hint of vanilla and a swirl of dreamy pink frosting—these cookies are a delightful treat for any festive moment. Whether I’m baking for Valentine’s Day, birthdays, or just a fun weekend at home, these classic pink sugar cookies never fail to bring smiles.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

2 1/2 cups all-purpose flour

1 large egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Pink Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/2 teaspoon vanilla extract

1–2 tablespoons milk

Pink gel food coloring (optional)

Sprinkles for decoration (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

In a large bowl, I cream together the softened butter and granulated sugar until the mixture is light and fluffy.

I add in the egg and vanilla extract, mixing until everything is well combined.

In a separate bowl, I whisk together the flour, baking powder, and salt.

Gradually, I add the dry mixture to the wet mixture, stirring until a soft dough forms.

Using a cookie scoop or tablespoon, I roll the dough into smooth balls and place them on the prepared baking sheet, spacing them 2 inches apart.

I gently flatten each cookie with my hand or the bottom of a glass.

I bake the cookies for 8–10 minutes, just until the edges are set but not browned. After baking, I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

While the cookies cool, I prepare the frosting by beating the softened butter until creamy.

I add in powdered sugar, vanilla, and a tablespoon of milk, beating until the frosting is fluffy. I adjust the milk to reach a spreadable consistency.

For the fun part, I tint the frosting with a bit of pink gel food coloring and mix well.

Once the cookies are completely cooled, I frost them generously and finish them off with sprinkles.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Calories: Approximately 210 kcal per cookie

Variations

I sometimes swap the pink frosting for a pastel blue or lavender shade, depending on the occasion.

For a citrus twist, I add a bit of lemon or orange zest to the dough.

Instead of frosting, I occasionally roll the dough balls in colored sugar before baking for a sparkling finish.

I like adding almond extract for a nutty aroma that pairs beautifully with the vanilla.

During the holidays, I cut the dough into festive shapes and decorate accordingly.

Storage/Reheating

I store the frosted cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For freezing, I store unfrosted cookies between parchment paper layers in a freezer-safe bag for up to 2 months. When ready to serve, I thaw them at room temperature and frost freshly.

FAQs

How do I make sure my sugar cookies stay soft?

I avoid overbaking. I take them out just when the edges are set—they’ll continue to cook slightly on the baking sheet.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and keep it wrapped in the fridge. I let it sit at room temperature for about 10–15 minutes before rolling.

Can I freeze frosted cookies?

While I prefer freezing them unfrosted, I’ve had success freezing frosted ones by placing them in a single layer and then transferring them to a freezer container once frozen.

What type of food coloring works best?

I use gel food coloring because it gives vibrant color without watering down the frosting.

Can I use a different frosting?

Absolutely. I sometimes switch it up with cream cheese frosting or even a simple glaze when I want something lighter.

Conclusion

These classic pink sugar cookies are everything I want in a treat—soft, sweet, and eye-catching. They’re a joy to make and even more fun to share. Whether I’m gifting them or keeping a stash at home, they always bring a little extra happiness to the day.

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