Mexican Pink Sourdough Cookies

Mexican Pink Sourdough Cookies, or Polvorones Rosas, are a festive treat bringing a pop of color and a burst of flavor to your holiday table!

Furthermore, these traditional Mexican cookies are known for their signature pink hue, crisp texture, and delicate crumbly sweetness. Made with simple ingredients and Sourdough Discard, they’re lightly flavored with vanilla and a hint of citrus zest, creating a delightful balance of sweetness and freshness.

Finally, Mexican Pink Cookies are perfectly suited for the holiday season, especially alongside a cup of hot chocolate or coffee. Their cheerful color and irresistible buttery crunch make them a delightful addition to any gathering, or a thoughtful gift to spread a little holiday cheer!

Mexican Pink Sourdough Cookies Ingredients

• Sunrise Mill: Heritage White Flour
• Sourdough Discard
• Pink Salt
• Organic Tangerine Juice
• Organic Tangerine Zest
• Salted Butter
• Organic Cane Sugar
• Carbonated Water
• Mexican Vanilla
• Organic Strawberry or Dragon Fruit Powder (dye-free option)
• Sparkling Sugar

Crafting the Mexican Pink Sourdough Cookie Dough

1. First, in a Kitchen Aid Mixer fitted with a Paddle attachment, cream the softened butter and sugar until light and fluffy.
2. Next, add the salt, Sourdough Discard, Tangerine zest and juice, carbonated water, and vanilla. Mix until combined.
3. Then, add the Dragon Fruit or Strawberry powder. Mix to combine.
4. Next, add the flour, one cup-at-a-time. Mix until just combined.
5. Finally, turn the mixer off. The cookie dough is ready!

Cream the Butter and Sugar Until Light and Fluffy

Add the Other Ingredients; Mix to Combine

Turn the Mixer Off; the Cookie Dough is Ready!

Preparing the Mexican Pink Sourdough Cookies for Baking

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, pour the Sparkling Sugar into a small mixing bowl.
3. Then, use a medium cookie scoop to make 1 1/2 tablespoon of cookie dough. Ensure the cookie dough is rolled into a ball.
4. Next, roll each ball of pink cookie dough into the Sparkling Sugar. Place on a parchment-lined baking sheet about 2 inches apart.
5. Then, use the back of a measuring cup, the bottom of a drinking glass, or the bottom of a mason jar to press down evenly on each cookie until the dough is about 1/4 inch thick.
6. Finally, repeat until all cookies are on the baking sheets and ready to go into the preheated oven.

Baking the Mexican Pink Sourdough Cookies

1. First, place the sheets of raw cookies in the preheated oven.
2. Next, bake the cookies for about 12-15 minutes, or until the center is set and the edges are crisp.
3. Then, remove the baked cookies from the oven and let them cool on the baking sheets for about 2-3 minutes.
4. Next, transfer the cookies to a wire rack to cool completely.

How to Store the Mexican Pink Sourdough Cookies

Mexican Pink Sourdough Cookies are deliciously devoured the day of and can also be stored for a later date.

To store for up to 10 days, place the cookies in an airtight container and on the counter. On the other hand, you can place completely cooled cookies into an airtight container and in the freezer for up to 3 months.

Similarly, if you’d like to prepare these in advance, follow the cookie dough by preparing the cookies for baking steps, placing the sheets of raw cookie dough into the freezer, and allowing it to freeze completely. Then, transfer the discs of cookie dough into airtight bags and freeze for up to 3 months. Finally, bake the cookies for 15-18 minutes, from frozen.

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Mexican Pink Sourdough Cookies

Yield: 24 Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 10 minutes

Total Time: 30 minutes

Mexican Pink Sourdough Cookies, or Polvorones Rosas, are a festive treat bringing a pop of color and a burst of flavor to your holiday table!

Print

Ingredients

• 2 1/2 - 3 c. Sunrise Mill: Heritage White Flour
• 1 tbsp. Sourdough Discard
• 1/4 tsp. Pink Salt
• 1 tsp. Organic Tangerine Juice
• 1 tsp. Organic Tangerine Zest
• 1 c. Salted Butter
• 1 c. Organic Cane Sugar
• 1/2 c. Carbonated Water
• 1 tsp. Mexican Vanilla
• 1/4 c. Organic Strawberry or Dragon Fruit Powder (dye-free option)
• 1 c. Sparkling Sugar

Instructions

Crafting the Mexican Pink Sourdough Cookie Dough

1. First, in a Kitchen Aid Mixer fitted with a Paddle attachment, cream the softened butter and sugar until light and fluffy.
2. Next, add the salt, Sourdough Discard, Tangerine zest and juice, carbonated water, and vanilla. Mix until combined.
3. Then, add the Dragon Fruit or Strawberry powder. Mix to combine.
4. Next, add the flour, one cup-at-a-time. Mix until just combined.
5. Finally, turn the mixer off. The cookie dough is ready!

Preparing to Bake the Mexican Pink Sourdough Cookies

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, pour the Sparkling Sugar into a small mixing bowl.
3. Then, make 1 1/2 tablespoon of cookie dough with a medium cookie scoopcookie dough. Ensure the cookie dough is rolled into a ball.
4. Next, roll each ball of pink cookie dough into the Sparkling Sugar. Place on a parchment-lined baking sheet about 2 inches apart.
5. Then, use the back of a measuring cup, the bottom of a drinking glass, or the bottom of a mason jar to press down evenly on each cookie until the dough is about 1/4 inch thick.
6. Finally, repeat until all cookies are on the baking sheets and ready to go into the oven.

Baking and Cooling the Mexican Pink Sourdough Cookies

1. First, place the sheets of raw cookies in the preheated oven.
2. Next, bake the cookies for about 12-15 minutes, or until the center is set and the edges are crisp.
3. Then, remove the baked cookies from the oven and let them cool on the baking sheets for about 2-3 minutes.
4. Next, transfer the cookies to a wire rack to cool completely.

Notes

Storing the Mexican Pink Sourdough Cookies

Mexican Pink Sourdough Cookies are deliciously devoured the day of and can also be stored for a later date.

To store for up to 10 days, place the cookies in an airtight container and on the counter. On the other hand, you can place completely cooled cookies into an airtight container and in the freezer for up to 3 months.

Similarly, if you'd like to prepare these in advance, follow the cookie dough by preparing the cookies for baking steps, placing the sheets of raw cookie dough into the freezer, and allowing it to freeze completely. Then, transfer the discs of cookie dough into airtight bags and freeze for up to 3 months. Finally, bake the cookies for 15-18 minutes, from frozen.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 87mgCarbohydrates: 47gFiber: 1gSugar: 17gProtein: 4g