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+ servings
Pink Sugar Cookie on a baking tray with parchment paper and some cookies on the white surface

Easy Chewy Pink Sugar Cookies

ChelseaPeachtree
Bite into a chewy pink vegan sugar cookie that is rich in buttery taste. Soft centers, crispy edges, and a short chilling time make these egg-free sugar cookies perfect for any occasion.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 24
Calories 116 kcal

Ingredients
  

  • 2 cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup granulated sugar
  • 2 tbsp brown sugar packed
  • ¾ cup vegan butter melted
  • ¼ cup almond milk
  • 1 tsp vanilla
  • 1 tsp red food dye (vegan)

Instructions
 

  • In a medium size mixing bowl, combine all dry ingredients.
  • In a seperate medium bowl, combine all wet ingredients.
  • Slowly pour the wet ingredients into the dry and mix until combined. The dough will be soft and semi sticky.
    If you desire the pink color to be a little more vivid, add in more red food coloring at ¼ tsp at a time.
  • Roll the dough into a ball and either wrap in plastic wrap or a place in a reusable bag.
  • Place in the fridge for one hour.
  • Once the hour is up, preheat your oven to 325 degrees F.
  • Place parchment paper on a baking sheet, or grease a baking sheet.
  • Clean a flat surface area and place approx. 2 tbsp of flour throughout it.
  • Using a rolling pin, roll your dough out until it is approx ¼ of an inch.
  • Using your cookie cutter or the top of a glass, cut your shapes out and place them onto your baking sheet.
  • Once you are unable to cut your dough any further, roll it into a ball and re-roll it out.
    Cut out your cookies again.
    Continue to do so until you have used all of the dough. If you are using sprinkles or colored sugar, sprinkle it on top and lightly press it in.
  • Bake for 8-10 minutes. They will seem a little under baked but they will firm up.
  • Let cool for 15-20 minutes. They will keep well for up to 7 days in an air tight container. You may also freeze them for up to two months.

Notes

TIPS
 
Do not overbake. These pink sugar cookies are tricky, as they do not seem perfectly baked when they are actually done cooking.
 
You will pull them out of the oven before they look totally done, then they will crisp up more while they are cooling.
 
If your edges start to brown, you have overbaked them.
 
Soften the Butter! If you bake with butter that is cold, your cookies will be hard. Over melted butter will let to soft dough that ends up all over the pain.
 
Remove your vegan butter from the fridge about 30 minutes prior to baking to make sure it is not too soft or too hard. If you cannot cut your butter, it is too hard. If it is melting off your knife, it is too soft.

Nutrition

Calories: 116kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 91mgPotassium: 15mgFiber: 1gSugar: 9gVitamin A: 270IUCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
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