Best 12 Pink Cookies Recipes

PINK LEMONADE COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

PINK ICING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a large bowl, cream the margarine and sugar together. Add the eggs one at a time, mix well. Stir in the milk and vanilla. Sift together the flour, salt and baking powder; stir into the creamed mixture until everything is well blended. Drop cookie dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. The tops of the cookies should spring back to the touch like a cake. Cool on wire racks before frosting.

PINK LEMONADE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat 1/2 cup butter in a bowl with an electric mixer until smooth. Add white sugar, baking powder, and baking soda; beat until blended. Beat in 1/3 cup pink lemonade concentrate and egg. Beat in flour until dough comes together.
• Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Combine confectioners' sugar, 2 tablespoons pink lemonade concentrate, and 2 tablespoons butter in a large bowl; beat with an electric mixer until icing is smooth. Beat in red food coloring.
• Spread icing over cooled cookies.

PINK COOKIES

Steps:

• Combine the cake mix,vegetable oil,eggs,and water in a large bowl and mix well.
• Fold in the chocolate chunks.
• Drop by spoonfuls onto a ungreased cookie sheet.
• Bake at 350 for 10-12 minutes.

PINK HEART SANDWICH COOKIES

Steps:

• Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low, and gradually add flour mixture, beating until just incorporated. Remove from the mixer and and knead until a dough forms.
• Divide dough into 3 or 4 pieces, depending on how many shades of pink you would like the cookies to be. Working with 1 piece of dough at a time, add food coloring, 1 drop at a time, mixing and kneading to combine, until desired shade is reached; the more food coloring you add, the darker the color will be. Flatten each piece of colored dough into a disk, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight. Bring to room temperature, about 10 minutes, before rolling.
• Preheat oven to 325 degrees with racks in top and lower thirds. Roll out each disk of dough between 2 sheets of lightly floured parchment to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each color and size for a total of thirty-six 1-inch, thirty-six 1 1/2-inch, and thirty 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
• Bake until barely golden brown around edges, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip) filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

BLACK & PINK COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, sift together the flour, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment, mix together the butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and dry ingredients in 2 or 3 alternating additions and mix until just combined. Scoop out 1/4-cup blobs of the batter onto the lined baking sheets (using an ice cream scoop helps achieve uniform size and round cookies!), 2 to 3 inches apart. (You may need to bake in batches if they don't all fit on the two baking sheets.) Bake until the tops are set and the bottoms are just beginning to brown; begin checking for doneness at 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
• For the strawberry glaze: In a medium bowl, mix together the powdered sugar, strawberry powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
• For the chocolate glaze: In a medium bowl, mix together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable.
• Spread half of each cookie on the flat side with a thick layer of strawberry glaze and let set, about 30 minutes. Spread the other half of each cookie with a thick layer of chocolate glaze and let set, about 30 minutes.

PINK SWEETIES (PRETTY PINK ALMOND COOKIES)

Steps:

• Cream the butter and sugar, adding eggs, one at a time.
• Add the rest of the cookie ingredients.
• Add a few drops of red food coloring to the dough, and swirl through mixture.
• Thoroughly chill the dough, before rolling it into balls, and placing them on a greased cookie sheet.
• Flatten balls slightly, and bake for 14 minutes in a 350 degree oven.
• Mix glaze ingredients together, and pour over slightly warm cookies.
• Let dry, and store in a tightly sealed container.

PINK COOKIES - MERINGUE JELLO COOKIES

Steps:

• Carefully seperate egg whites from yolks - ANY yolk left in the egg whites and you will not be able to make the meringue!
• In a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry!).
• Add in sugar and jello powder (Traditionally we use Red Jello - such as raspberry or Cherry -- ).
• Fold in chocolate chips
• On buttered cookie sheet, drop spoonfuls of meringue - I do smaller, bite sized cookies.
• Bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night.
• Do not peek or open the oven! They will turn out soft and chewy!
• Preparation time is to make the meringue - Cooking time is total time to make!

PINK PANTHER COOKIES

Steps:

• Cream Sweet'N Low, sugar and butter.
• Add egg, vanilla, food color and blend.Beat at medium speed, add dry ingredients and combine.
• Wrap dough in plastic wrap and chill at least three hours or overnight.
• Preheat oven to 400ºF.
• Remove cookie dough and divide in half. On well floured surface roll out to about 1/8" thick. Cut into desired shape using a cookie cutter or knife.
• Bake on an ungreased cookie sheet 8 - 10 minutes or until edges are lightly brown. Cool 2 minutes before removing to a rack.

PINK GRAPEFRUIT SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
• Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
• On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
• Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

PINK LEMONADE COOKIES

Steps:

• 1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• 2. In large bowl, mix all cookie ingredients with electric mixer on medium speed until well blended. Onto cookie sheet, drop dough by rounded teaspoonfuls.
• 3. Bake 9 to 11 minutes or just until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• 4. In medium bowl, mix 1/4 cup butter, the powdered sugar and 3 tablespoons lemonade concentrate with electric mixer on low speed until smooth. Add remaining 1 tablespoon concentrate, 1 teaspoon at a time, if needed for desired consistency. Frost cookies.

PINK FROSTED UNCLE SETH COOKIES RECIPE - (4.5/5)

Steps:

• COOKIES: 1. Preheat oven to 375. 2. Cream butter and sugar together. 3. Add eggs one at a time and mix well. 4. Stir in Milk and Vanilla. 5. Sift flour, salt and baking powder together and stir it into the cream mixture until well blended. 6. Drop heaping cookie scoops on baking stone and bake for 10-12 minutes. After baking for 10 - 12 minutes, use spatula to flatten cookies and bake for 2 minutes more. 7. Cool on wire racks before frosting. NOTE: This recipe makes 4 1/2 dozen 2" - 3" diameter cookies. FROSTING: 1. In large bowl, cream together cream cheese, butter and sugar. 2. Mix in vanilla and add half n'half one tablespoon at a time until a spreadable consistency is reached. 3. Stir in red food coloring, one drop at a time until desired shade is achieved. 4. Spread or pipe frosting onto cookies. Add sprinkles if desired. 5. Store in airtight container.