These dye-free Mexican Pink Cookies are tender shortbread-style cookies made quickly with just six pantry staples plus a natural powder for color. They’re easy to prepare any time and especially lovely for Valentine’s Day or Easter.
- What’s the Difference Between Shortbread and Sugar Cookies?
- Do You Need to Chill Cookie Dough?
- How Do You Make These Pink Cookies Dye Free?
- Recipe
There are two distinct versions of Mexican Pink Cookies. One is a shortbread-style polvorón like this recipe, and the other is a softer, sugar-cookie-style treat. Both are delicious, but this recipe produces a denser, crisp cookie with a pleasant crunch—closer to pecan sandies than to a soft bakery cookie.
 |
Browse all |
Ingredients
This recipe contains no eggs, which helps keep the cookies crisp and sandy in texture. The ingredients are simple and pantry-friendly.
What’s the Difference Between Shortbread and Sugar Cookies?
Eggs and sugar type largely determine cookie texture. Egg-free recipes tend to be crisper, while eggs add chew and structure. Granulated sugar also encourages crispness, whereas brown sugar yields a chewier result. This cookie is meant to be crisp, similar to Pecan Sandies, so granulated sugar and no eggs are used for that classic shortbread bite.
Do You Need to Chill Cookie Dough?
Chilling is optional for this recipe. Because the batch is small and the butter starts just barely softened, chilling isn’t always necessary. If your butter is overly soft or your dough is greasy or crumbly, chill the dough wrapped in plastic for about 30 minutes. If it becomes too firm, let it sit at room temperature 20–30 minutes before shaping. Properly chilled dough helps prevent excessive spreading during baking.
Try Something New at 24Bite
How Do You Make These Pink Cookies Dye Free?
To achieve pink without artificial coloring, try natural powdered colorants. I tested several options. Beet powder can produce a red tone, while dragon fruit powder yielded a pale purple-blue after baking. The Nutricolor pink beet root powder produced the best pale pink result for this shortbread-style cookie. If you prefer, the original version using traditional food coloring is also included below.
More Cookie Recipes
If you enjoy cookies, try these other favorites from 24Bite for variety and inspiration.
- Lemon Sugar Cookies with White Chocolate Drizzle
- Chocolate Chips and Toffee Cookies
- Cranberry Pistachio Cookies
Or browse all cookie recipes at 24Bite for more ideas.
Recipe
Equipment
-
Baking Sheet
-
1 ½” cookie scoop
-
Cooling Rack
Ingredients
- 300 grams All Purpose Flour, (about 2 ½ cups spoon and fill) *see note
- 1 teaspoon Baking Soda
- 2 tablespoons Pink Organic Beet Root Powder, used Nutricolor brand
- 1 teaspoon Salt, omit if using salted butter
- 1 cup Unsalted Butter, softened
- 1 cup Sugar, granulated
- 2 teaspoons Vanilla Extract
- Extra Granulated Sugar, as desired, optional
Instructions
-
Preheat oven to 350℉.
-
In a medium bowl, whisk together flour, baking soda, beet root powder and salt (if using). Set aside.
-
In a larger bowl, cream softened butter with 1 cup sugar until light. Add vanilla and mix to combine.
-
Add the flour mixture in ½ to ¾ cup increments, mixing until fully incorporated.
-
If the dough seems too crumbly or greasy, wrap and chill for 30 minutes, then proceed.
-
Line baking sheets with parchment if available. Using a 1 ½\” scoop, portion the dough and roll into balls.
-
Roll each ball in extra granulated sugar for texture and a subtle sparkle (optional).
-
Place dough balls about 3\” apart on the sheet. Gently flatten each to roughly ⅓\” with the bottom of a glass or measuring cup.
-
Bake 10–13 minutes, watching closely. Edges should be just beginning to turn golden while centers may still look slightly soft.
-
Allow cookies to rest on the baking sheet for at least 5 minutes, then transfer to a rack to cool completely.
Notes
Calories from Fat 45
______________________
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; please verify nutrition if you have specific dietary needs. 24Bite® and the authors are not liable for adverse reactions or other outcomes related to these recipes. © 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
Older Recipe With Traditional Food Coloring
Equipment
-
Baking Sheet
-
1 ½” cookie scoop
-
Cooling Rack
Ingredients
- 300 grams All Purpose Flour, (about 2 ½ cups spoon and fill) *see note
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 1 cup Sugar, granulated
- 2 teaspoons Vanilla Extract
- Red Food Coloring, as desired, optional
- Extra Granulated Sugar, as desired, optional
Instructions
-
Preheat oven to 350℉.
-
Whisk together flour, baking soda and salt; set aside.
-
Cream softened butter with 1 cup sugar. Add vanilla and mix. Add red food coloring a few drops at a time until you reach the desired shade.
-
Incorporate the flour mixture in ½ to ¾ cup increments until combined.
-
If dough is too crumbly or greasy, wrap and chill for 30 minutes.
-
Scoop with 1 ½\” scoop and roll into balls. Roll in extra sugar if desired.
-
Place balls 3\” apart, flatten to about ⅓\”, and bake 10–13 minutes. Allow to rest on the sheet 5 minutes before transferring to a rack to cool.
______________________
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; please verify if you require accurate nutrition information. © 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
Follow 24Bite:
Instagram | Facebook | Pinterest