Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy. This process should take about 3-5 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 ½ cups granulated sugar
- Add the two large eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Add the pink food coloring, starting with ½ teaspoon and adding more a drop at a time until you achieve your desired shade of pink. Mix until the color is evenly distributed.½ teaspoon pink food coloring
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is crucial for making the dough easier to handle and preventing the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Once the dough is chilled, roll it into 1-inch balls. You can use a cookie scoop for uniformity.
- If you desire a frosted look and a softer texture, gently roll each dough ball in powdered sugar before placing them on the prepared baking sheets.½ cup powdered sugar
- Place the cookie balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They should still look soft and slightly underbaked in the middle for the best texture.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Once completely cool, you can dust them with extra powdered sugar or decorate them with sprinkles or colored sugar for an extra festive touch.½ cup powdered sugar, sprinkles or colored sugar
Notes
Properly storing your Pink Kiss Cookies will ensure they stay delicious for days to come. At room temperature, store in an airtight container for up to 3-4 days. For longer storage, freeze baked and cooled cookies for up to 2-3 months. If slightly stale, briefly warm in a low oven (250°F/120°C) for 2-3 minutes.
