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Polvorones Rosas Cookies Recipe

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3.8 from 13 reviews

  • Author: Chef
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

Polvorones Rosas are delicate, buttery pink sugar-coated cookies that are easy to make and perfect for festive occasions. These soft, tender cookies have a subtle vanilla flavor and a delightful sparkling sugar coating that adds a bit of crunch and color. They require simple ingredients and bake up beautifully in just over 10 minutes, making them a great treat to share with family and friends.

Ingredients

Dry Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt

Wet Ingredients

  • 1 cup vegetable shortening, butter flavor
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 5-6 drops pink food coloring gel

Toppings

  • 1/3 cup sparkling decorating sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Shortening and Sugar: Using a stand mixer fitted with the paddle attachment, beat the vegetable shortening and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, enhancing the cookie’s moisture and flavor.
  5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing slowly to avoid flour bursts, and continue until the dough just comes together.
  6. Add Food Coloring: Add 5-6 drops of pink food coloring gel. Knead the dough gently by hand or continue mixing with your mixer until the color is evenly distributed to achieve a lovely pink hue.
  7. Shape the Cookies: Use a medium cookie scoop to portion out about 1½ tablespoons of dough per cookie. Roll each portion into a smooth, 2-inch diameter ball.
  8. Coat with Decorating Sugar: Roll each dough ball in sparkling decorating sugar to cover completely, adding a sweet, shimmering crust.
  9. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spaced approximately 2 inches apart to allow room for spreading.
  10. Flatten Cookies: Using the bottom of a measuring cup or a drinking glass, gently press each dough ball down to about ¼ inch thickness to form a cookie shape.
  11. Bake: Bake the cookies, one sheet at a time, in the oven for 11 to 12 minutes, or until the edges begin to set but the cookies remain soft in the center.
  12. Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely.
  13. Store: Once cooled, store the cookies in an airtight container at room temperature for up to 10 days to maintain freshness and texture.

Notes

  • For best results, do not overbake; the cookies should remain soft and tender.
  • Use a light pink food coloring gel for a gentle pastel color without altering the flavor.
  • These cookies can be made ahead and freeze well for up to 3 months. Thaw at room temperature before serving.
  • Vegetable shortening gives the cookies their tender crumb; you can substitute with unsalted butter but expect a slightly different texture and flavor.
  • Ensure cookies are cooled completely before storing to prevent moisture buildup and sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://saracooking.com/polvorones-rosas-cookies-recipe/