These easy Pink Sugar Cookies are fun and vibrant, with a chewy center and crispy edges. No frosting or food dye needed, the use of pink sanding sugar sprinkles instantly gives them their bright color.
As a busy mom and joyful baker, I love simple cookie recipes that bring all the flavor and fun without the fuss. This straightforward sugar cookie recipe requires just 8 ingredients, no chilling time, and the dough comes together in one bowl.
After the popularity of my Sprinkles Sugar Cookies (they seriously blew up on Pinterest!!), I wanted to test out swapping rainbow sprinkles for a sanding sugar style pink sprinkle for Valentines Day, a baby shower or gender reveal party, or for the pink lover in your life!
Pink Sugar Cookies with Sprinkles Ingredient Highlights
This recipe is made with a specific type of sprinkle to get its deep color; sanding sugar (or sometimes called sparkling sugar). While you can absolutely make these cookies with other types of sprinkles, they won’t blend into the dough and color it the way the sanding sugar does!
I like to use unsalted butter and add my own salt while baking, but you can absolutely just use salted butter and omit the added salt. Make sure the butter is softened. For help, see How to Quickly and Easily Soften Butter.
No Chill Sugar Cookie Recipe Tips and Tricks
How to Make Pink Sprinkle Sugar Cookies
We start with a super simple sugar cookie dough that, like almost all of my cookie recipes, comes together in just one bowl. This makes for easy clean up but means we do need to pay attention to the order in which we add each ingredient. I like to use a hand mixer.
Start by creaming together the butter and granulated sugar until it’s well-combined and light and airy. Then, mix in the egg and vanilla extract. Next comes the flour, baking powder, and salt.
Then, add 2 tablespoons of the pink sparkling sugar to the dough and mix once more to combine. You should have a pale pink dough. Pour the rest of the sprinkles into a shallow bowl.
Use a large cookie scoop or four tablespoons of dough to form your cookies. Roll each cookie in the pink sugar sprinkles so that they are completely coated in a thin layer of bright pink.
Bake them on the bottom rack on a lined sheet, leaving room for spreading. If you want more, smaller, cookies, you may need some extra sanding sugar. For smaller cookies, bake them for about 2 minutes less.
How I Store Homemade Sugar Cookies
At room temperature, these easy homemade sugar cookies will last for 5-7 days when covered or stored in an airtight container. In the refrigerator, they can last up to three weeks.
Quick tip: Storing cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece! The moisture from the bread keeps them from drying out.
You can also freeze your baked cookies for up to a year, but I prefer to freeze the unbaked dough (also for up to a year). That way, I can have freshly baked cookies in a flash!
Shape the cookie dough into balls and store them in a freezer safe storage bag. Just watch them closely when you bake them and add an extra minute or two to your baking time if need be.
No-Chill Chewy Pink Sugar Cookies with Crispy Edges
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Hand Mixer or Stand Mixer
- Reusable Baking Mat optional
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ¼ ounces pink sanding sugar (*see notes)
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer on high to cream together until well-combined.½ cup unsalted butter, softened, ¾ cup granulated sugar
- Add the egg and vanilla extract and mix again on high until combined.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking powder, and salt and mix. Use a rubber spatula to scrape any dry ingredients stuck to the inside of the bowl and integrate them into the dough.1 ¼ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Mix 3 tablespoons of sanding sugar sprinkles into the dough. Add the remaining sprinkles to a shallow bowl.2 ¼ ounces pink sanding sugar
- Use a large cookie scoop to form your cookies. One at a time, dip each cookie dough ball into the sprinkles to coat the top with an even layer.
- Place the cookies on your prepared baking sheet, leaving plenty of space between each cookie to allow for spreading in the oven (I usually do 6 to a sheet max). Bake at 375°F for 12-14 minutes and allow to cool at least 10 minutes before diving in. Enjoy!
Pro Tips
- *Sanding sugar is coarse and sparkly and blends more readily into the dough to make the entire cookie pink. You can use pink sprinkles instead, but they will not be as vibrant and sparkly.
- If you want to make a larger number of smaller sized cookies, you definitely can. You may need a little extra sanding sugar to roll your dough into, and I recommend reducing the baking time by 2-3 minutes.
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