How To Make Polvorones Rosas (Mexican Pink Cookies)

Polvorones rosas (Mexican Pink Sugar Cookies) are heeeeere!

Last week I teased on Instagram that I was testing polvorones, and I got sooo many DM’s from people wanting the recipe right then and there!

Get ready to indulge in the delightful world of Polvorones Rosas, the colorful Mexican Pink Sugar Cookies! These crunchy on the outside, soft and chewy on the inside cookies are the perfect treat for the colder days ahead. Whether you’re baking with kids or enjoying some solo baking time, this recipe is sure to bring joy to your kitchen. Follow along as I share the secret behind achieving the perfect texture and crackly tops of these delectable cookies.

What are polvorones rosas?

Polvorones (which happens to be the name for like 4 different cookies) are essentially Mexico’s version of the sugar cookie but colored with yellow or pink food coloring. Sometimes referred to as the Mexican pink cookie, they are crunchy on the outside but soft and chewy on the inside. I asked Instagram what color I should make the ones for this post, and everyone suggested different colors, so I ended up doing just about every color in the rainbow.

I think I made about 4 batches before I landed on the perfect cookie. I wanted a cookie that was going to be crunchy on the outside, but soft and chewy on the inside, with nice crackly tops. I tested the temperature, baking cookies at 4 different temperatures (325, 350, 375 and 400), and I found that baking them at 350 gave me the best results.

I also started out using equal parts of margarine and shortening, but as I increased the amount of shortening vs margarine, I found that using all shortening gave me a lighter cookie with deep cracks.

Find the recipe in my new cookbook Chicano Bakes!

Tips to keep in mind when making Polvorones Rosas (Mexican Pink Sugar Cookies)

1. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set the mixture aside.
2. Mix the Wet Ingredients:
   • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter flavored shortening, white granulated sugar, and vanilla extract on medium speed for 2 full minutes until light and fluffy.
   • Add the eggs, one at a time, then reduce the mixer speed to low. Gradually add the flour mixture, one cup at a time, until fully combined.
3. Add Colors and Chill the Dough:
   • Divide the dough into as many colors as you desire and add gel food coloring to each portion. Mix the coloring thoroughly using your hands or the stand mixer.
   • Wrap each colored dough in plastic and let it rest in the refrigerator for an hour.
4. Preheat and Prepare:
   • Preheat your oven to 350ºF (175ºC) and line a couple of baking sheets with parchment paper.
5. Shape and Bake:
   • After the dough has rested, scoop out 1/4 cup size balls of dough (using a standard ice cream scoop works well) and roll them into smooth balls.
   • Roll each ball in cane sugar before placing 5 balls of dough on a baking sheet. Slightly flatten each cookie with the back of a measuring cup and sprinkle a bit more sugar on top.
   • Bake the cookies for 12-14 minutes, one sheet at a time, until they spread out and crack, without browning.
6. Cool and Enjoy:
   • Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack to cool completely.
   • Repeat the baking process with the rest of the dough until all the colorful cookies are baked.

Now that it is starting to get colder and raining more often, this is a recipe I’m going to be making pretty often. If you have kids, get them involved! Separate the dough into bowls and have them add their favorite color and knead it in, and then let them help you roll them in sugar.

If you happen to make these polvorones rosas (Mexican Pink Cookies), don’t forget to tag me and send me pictures! I’m also including a quick little video tutorial below, so you can see how I like to make mine!

¡Nos vemos pronto!

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3.99 from 170 votes

Polvorones (Mexican Pink Sugar Cookies)

Makes 18-20

Servings 20

Calories 329kcal

Author Esteban Castillo

Ingredients

• 4 1/3 cups All-Purpose Flour (541 g)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 3/4 cups butter flavored vegetable shortening, or lard (336 g)
• 1 1/2 cups white granulated sugar (300 g)
• 1 tablespoon pure vanilla extract or sub with vanilla bean paste
• 2 large eggs
• gel food coloring
• 1/3 cup cane sugar (67 g), to roll cookies in

Instructions

• In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment beat together the shortening, white granulated sugar, and vanilla extract for 2 full minutes on medium speed, until light and fluffy. Add the eggs, one at a time, then turn the mixer to low and gradually add the flour mixture, one cup at a time, until it’s all fully combined.
• At this point divide the dough into as many colors as you want, then add food coloring and mix with your hands or the stand mixer. Once the dough is dyed, wrap it in plastic and set it in the fridge to rest for an hour.
• While the dough is resting, preheat the oven to 350ºF and line a couple baking sheets with parchment paper.
• When the dough has rested scoop out 1/4 cup size balls of dough (I just use a standard ice cream scoop) and roll them into a smooth ball before rolling in the cane sugar. Place 5 balls of dough on a baking sheet and flatten slightly with the back of a measuring cup, sprinkle a bit more sugar on each cookie then bake for 12-14 minutes one sheet at a time until the cookies have spread out and cracked but haven’t browned at all.
• Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the rest of the dough until all the cookies are baked.

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