Jessica Dee

Home baker. Dessert & Mexican bread maker.



Most people know this cookie as The Mexican pink cookie (Polvorones Rosas).
Prep Time 40 minutes
Cook Time 10 minutes
Cuisine Mexican
Servings 24 cookies


  • 2 large cookie sheets
  • parchment paper
  • 1 pastry cutter


  • 450 g all pupose flour 3 cups
  • 1/2 tsp baking soda
  • 160 g powdered sugar 1 1/2 cups
  • 1 1/2 cups soft, unsalted butter
  • 1 egg
  • food coloring of choice
  • fine sugar for dusting optional


  • Sift all dry ingredients together in a medium bowl. Set aside.
    In a mixer bowl: Combine butter, vanilla extract and egg. Mix on medium with paddle attachment, 1 minute.
    Bring speed down to low and gradually add flour to the butter mixture. Once all of the flour is added, mix for about 2 minutes. You should get a cookie dough consistency.
    **If you're making the cookies the same color, then you can add food coloring while dough is still mixing.**
    Separate dough into two different bowls and add food coloring. Incorporate food coloring into dough by hand.
    Place each dough in plastic and place in refrigerator for 30 minutes.
    Preheat oven to 350F.
    Remove one ball of dough from refrigerator, leave the other in fridge to keep cool.
    Separate dough into 12 equal pieces, roll each into a ball. Place each ball on a parchment lined cookie sheet. Using the palm of your hand, press down on dough until you get a round cookie shape.
    Bake 10-12 minutes.
    Continue with the remaining dough.
    While cookies are still warm, carefully dust sugar on top. Place cookies on cooling rack.


Since these cookies are full of butter, you will have to let dough cool and solidify before you work with it. 
You will also have to work kind of fast when you start cutting and pressing. The butter will start melting, making it harder to work with. 
Make sure to coat the cookies while they are still warm. It will help the sugar stick to the cookie better. 
Keyword cookie, cookies, mexican pink cookie, polvorones

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