Soft, melt-in-your-mouth pink sugar cookies made with a blend of butter and oil for the perfect tender, chewy texture. Frosted with a creamy pink vanilla buttercream that’s smooth, dreamy, and absolutely irresistible.
**For the Cookies**
110g unsalted butter, softened
55g vegetable oil
100g granulated white sugar
1 large egg, room temperature
1 1/2 tsp vanilla extract
1/2 tsp almond extract
300g all-purpose flour
1 tsp baking powder
1/4 tsp salt
**Pink Frosting**
110g unsalted butter, softened
330g powdered sugar, sifted
1 tsp vanilla extract
3 tbsp heavy cream (plus more as needed)
Pink gel food coloring
**Prepare**
Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
**Cream the Wet Ingredients**
Beat softened butter, vegetable oil, and sugar for 2–3 minutes until pale and fluffy.
**Add Egg & Extracts**
Mix in the egg, vanilla extract, and almond extract until smooth.
**Combine Dry Ingredients**
Whisk flour, baking powder, and salt. Add to the wet mixture and fold gently until just combined.
**Shape the Cookies**
Scoop 11 dough balls (about 2 tbsp each), place on trays, and gently flatten.
**Bake**
Bake 9–10 minutes until edges are barely set and centers look slightly soft. Cool 5 minutes on tray, then move to a rack to cool completely.
**Make the Frosting**
Beat softened butter until creamy. Add half the powdered sugar and mix. Add vanilla and 1 tbsp cream. Mix in remaining sugar and cream until smooth. Tint pink with gel food coloring.
**Frost**
Spread frosting on cooled cookies and enjoy!
• Do NOT overbake—slightly soft centers keep these cookies tender and chewy.
• Chill dough balls 15–20 minutes if your kitchen is warm.
• Add more cream for softer frosting or more powdered sugar for thicker.
• Almond extract is optional but adds a bakery-style flavor.
• Unfrosted cookies freeze beautifully for up to 3 months.
Find it online: https://sweetcraftrecipes.com/pink-sugar-cookies/