These pink frosted sugar cookies are a sweet treat that brings a bit of whimsy and nostalgia to any occasion. With their soft, pillowy texture and a perfectly smooth layer of pale pink frosting, they look as delightful as they taste. Each bite is melt-in-your-mouth goodness with a hint of vanilla and sweet, creamy frosting.
This pink frosted cookie recipe brings back the best memories of childhood trips to the local bakery, where brightly frosted treats lined the display case, each one promising sugary goodness. The soft, cake-like texture of these cookies is reminiscent of classic Lofthouse cookies, the kind that almost melt in your mouth with each bite. Just like those bakery-fresh treats, these pink iced cookies have that perfect combination of tenderness and sweetness that feels like a little indulgence with every bite.
The frosting is what makes these pink frosted sugar cookies truly special. A soft pink hue gives each cookie a charming, nostalgic look, making them almost too pretty to eat—almost! The light, buttery icing adds an extra layer of sweetness that pairs perfectly with the soft vanilla cookie beneath it. Each bite is sweet yet balanced, a treat that’s both rich and delicately flavored, inviting you to slow down and savor each moment.
Whether you're serving them at a baby shower, tea party, Valentine's Day or just as a midday pick-me-up, these pink iced cookies are guaranteed to bring a smile to anyone’s face.
These pink cookies make perfect homemade gifts along with my Double Decker Chocolate Strawberry Fudge and these delightful White Chocolate Covered Strawberries.
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Ingredients
- Flour – Use all-purpose flour for this recipe to achieve the perfect soft and tender texture.
- Baking Powder – Ensure your baking powder is fresh for the best rise in the cookies and to keep them light and fluffy.
- Baking Soda – Baking soda helps give the cookies their soft texture.
- Cream of Tartar – This adds a slight tang and contributes to the soft, chewy texture. Cream of tartar is often found in the spice aisle, and a small container goes a long way in baking.
- Unsalted Butter – Use room-temperature butter for easy mixing and a smooth dough. Unsalted butter allows you to control the salt in the recipe and gives a rich, creamy flavor.
- Granulated Sugar – Regular granulated sugar works perfectly for this recipe.
- Powdered Sugar – Adds a light, melt-in-your-mouth quality to the cookies. For the smoothest frosting, sift the powdered sugar before using to remove any clumps.
- Vegetable Oil – Use any light, neutral flavored oil.
- Egg – Use a large, room-temperature egg for the best consistency in the dough.
- Vanilla Extract – A high-quality vanilla extract enhances the flavor of both the cookie and the frosting. You can also use almond extract.
- Milk (for Frosting) – Use whole or 2% milk for a rich, creamy consistency in the frosting. Adjust the amount as needed to reach your desired frosting texture.
- Pink Food Coloring – A few drops of gel food coloring give the frosting its signature pink hue.
See recipe card for quantities.
How to Make Pink Frosted Cookies
- Step 1: Mix the dry ingredients in a small bowl and combine the wet ingredients in a separate medium bowl. Gradually add the dry mixture into the butter mixture until just blended and a soft dough forms.
- Step 2: Portion the dough into 2 ½” balls. Place them on a parchment-lined cookie sheet and flatten to form a 4-5” cookie. You should be able to make 6 very large cookies. Arrange on a cookies sheet about 2” apart and bake for 9-12 minutes at 350°F.
- Step 3: For the frosting, beat together the butter and powdered sugar until smooth. Add the milk and vanilla, blending to your desired consistency, adjusting with more milk or sugar as needed. Mix in a few drops of pink food coloring until you achieve the desired shade.
- Step 4: Frost the cooled cookies and store them in the refrigerator.
Hint: Allow the cookies to cool completely before frosting.
Variations/Substitutions
- Lemon Frosting – Add a teaspoon of lemon zest and a few drops of lemon extract to the frosting for a fresh, zesty flavor that complements the soft sugar cookie base.
- Change the Color - Swap the food coloring to change the color of the frosting to match the holiday or event.
- Gluten-Free Option – Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. This will keep the cookies soft and chewy without altering the texture too much.
- Natural Food Coloring – For a dye-free option, use a small amount of beet juice or pomegranate juice to tint the frosting pink. Start with a few drops and adjust until you reach the desired color.
- Sprinkles – Top the pink frosting with colorful sprinkles, sanding sugar, or edible glitter for a fun, festive look.
Equipment
Using the right tools can make creating these pink frosted cookies a breeze. A handheld mixer makes it easy to blend the butter and sugar until light and fluffy, ensuring a soft cookie texture, while an icing spatula helps spread the frosting smoothly across each cookie for that perfect bakery look.
When it comes to food coloring, gel food coloring is ideal for frosting as it provides vibrant color with just a few drops and doesn’t thin the frosting like liquid coloring can. Gel colors are also easier to control, allowing you to achieve the exact shade of pink for beautifully frosted cookies.
Storage
To store these pink frosted cookies, place them in a single layer in an airtight container and keep them in the refrigerator for up to one week.
For longer storage, these cookies can be flash frozen for 1-2 hours until the frosting is firm. Then, transfer the cookies to a freezer-safe container with parchment paper between each layer. Store them in the freezer for up to three months. When you’re ready to enjoy, let the cookies thaw in the refrigerator or at room temperature.
Top Tips for Making Big Pink Iced Cookies
- Spoon flour into the measuring cup and level it off to avoid dense cookies.
- Softened butter blends easily, creating a smoother dough and frosting.
- If the dough is sticky, refrigerate it for 15–20 minutes to make it easier to handle.
- Bake cookies in batches if your cookie sheet cannot fit all the cookies. It is better to have them spread out by several inches so they do not stick together.
- Bake until the edges are just set; the cookies will continue to firm up as they cool.
- Let the cookies cool fully to prevent the frosting from melting.
- Add a little more milk if the frosting is too thick or more powdered sugar if it’s too thin.
- A small amount of gel coloring achieves a bright shade without thinning the frosting.
FAQ
Yes, you can make the dough in advance. Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for about 10 minutes if it’s too firm to handle.
Absolutely! Roll the dough into balls and place them on a baking sheet in the freezer for 1–2 hours. Once frozen, transfer to a freezer-safe bag or container for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
Yes, but keep in mind that liquid food coloring is less concentrated and may thin the frosting. Start with a small amount and add more as needed to achieve the desired pink shade for these pink iced cookies.
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RECIPE
Pink Frosted Sugar Cookies
Ingredients
For cookies
- 2 ½ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 stick unsalted butter (4 ounces) softened
- ¾ cup granulated sugar
- 3 tablespoons powdered sugar
- 1 cup vegetable oil
- 1 large egg
- 1 ¼ teaspoons vanilla
For Icing
- 1 stick unsalted butter (4 ounces) softened
- 2 ½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla
- Pink food coloring
Instructions
- Preheat your oven to 350°F. In a medium bowl, mix the flour, baking soda, baking powder, and cream of tartar; set aside.
- Using a stand mixer or hand mixer, beat together the butter, sugar, and 3 tablespoons powdered sugar until fluffy, then mix in the oil. Add the egg and vanilla, beating until combined.
- Gradually add the dry mixture into the butter mixture until just blended and a soft dough forms.
- Portion the dough into 2 ½” balls. Place them on a parchment-lined cookie sheet and flatten to form a 4-5” cookie. You should be able to make 6 very large cookies.
- Arrange the cookies on a pan about 2” apart and bake for 9-12 minutes at 350°F. Allow to cool completely on a cookie rack before icing.
- For the frosting, beat together the butter and powdered sugar until smooth. Add the milk and vanilla, blending to your desired consistency, adjusting with more milk or sugar as needed. Mix in a few drops of pink food coloring until you achieve the desired shade.
- Frost the cooled cookies and store them in the refrigerator.
Notes
Nutrition
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