Pink Sugar Cookies

A giant, soft and chewy sugar cookie topped with pink buttercream frosting is a delightful treat that brings a touch of sweetness to any occasion. The cookie itself is soft and buttery, offering a perfectly balanced vanilla flavour that melts in your mouth. The luscious pink buttercream, light and creamy, adds a pop of colour and a hint of sweetness that complements the cookie's base. Whether decorated with sprinkles for a festive celebration or enjoyed on its own, this combination creates a simple yet indulgent dessert that is sure to please both kids and adults alike.

Baking Tips:

• Don’t overmix: Avoid overmixing your cookie dough once you gently fold the flour in, as excessive mixing can lead to tough and dry cookies that are far from enjoyable.

• Don’t overbake: Only bake these delicious cookies until the edges have a faint hint of golden brown; if you happen to overbake them even slightly, they will run the risk of becoming dry and losing their delightful softness.

• Allow cookies to cool fully: Ensure that your cookies have cooled completely and thoroughly before you proceed to frost them, or else the frosting will melt away and create a horrible, sticky mess that no one wants to deal with!

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Pink Sugar Cookies

Yield: 11 Cookies

Author: Chloe Sims

Prep time: 25 MinCook time: 10 MinTotal time: 35 Min

A delightful treat that brings a touch of sweetness to any occasion.

Ingredients

Sugar Cookie

• 110g Unsalted Butter (Softened)
• 55g Vegetable Oil
• 100g Granulated White Sugar
• 1 Egg (Room Temperature)
• 1 1/2 Tsp Vanilla Extract
• 1/2 Tsp Almond Extract
• 300g Plain Flour
• 1/4 Tsp Salt
• 1 Tsp Baking Powder

Pink Frosting

• 110g Unsalted Butter (Softened)
• 330g Powdered Sugar
• 1 Tsp Vanilla Extract
• 1-3 Tbsp's Heavy Cream
• Pink Food Colouring

Instructions

Sugar Cookies

1. Preheat the oven to 175°C. Line 1-2 baking trays with parchment paper. Set aside.
2. In a large mixing bowl, beat together the butter, oil and sugar with a handheld beater until light and fluffy.
3. Beat in the egg, vanilla and almond extract until combined.
4. Fold in the flour, salt and baking powder using a spatula until just combined.
5. Scoop 11 equal sized cookie balls, place them on the lined baking trays evenly spaced.
6. Flatten each cookie slightly with your hands.
7. Bake for 9-10 minutes or until the edges of the cookies start to turn slightly golden brown. Allow to cool.

Pink Frosting

1. In a large mixing bowl, beat the butter until smooth.
2. Sift half of the powdered sugar in and beat on low until combined.
3. Sift the other half of the powdered sugar in and the vanilla. Start with 1 Tbsp of cream and beat until combined, add the other Tbsp's if you want the mixture smoother and not thick.
4. Slowly add the pink food colouring until you achieve your desired colour.
5. Evenly spread the icing on each cookie.
6. Enjoy!

Notes

Don’t overmix: Avoid overmixing your cookie dough once you gently fold the flour in, as excessive mixing can lead to tough and dry cookies that are far from enjoyable.

Don’t overbake: Only bake these delicious cookies until the edges have a faint hint of golden brown; if you happen to overbake them even slightly, they will run the risk of becoming dry and losing their delightful softness.

Allow cookies to cool fully: Ensure that your cookies have cooled completely and thoroughly before you proceed to frost them, or else the frosting will melt away and create a horrible, sticky mess that no one wants to deal with!

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