Print

Pink Sugar Cookies

Pink Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

**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

Instructions

**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!

Notes

• 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.