Polvorones Mexicanos, also known as Big Pink Mexican Cookies, are traditional bakery favorites found in panaderías all across Mexico. These soft, buttery cookies are lightly crisp on the outside, tender inside, and coated in a fun, colorful sugar topping — most famously pink! Perfect with coffee or milk, they bring a nostalgic, homemade sweetness to your dessert table.
Prep Time
- Preparation Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 12 large cookies
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet
- Parchment paper
- Cookie cutter (optional)
- Cooling rack
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ¼ tsp salt
- ½ tsp baking powder
For the Pink Coating
- ½ cup granulated sugar
- A few drops of pink or red food coloring
- 1 tbsp water (to help color mix evenly)
Ingredient Notes
- Butter: Use real butter for authentic flavor and crumbly texture.
- Powdered sugar: Gives the cookie its melt-in-your-mouth softness.
- Vanilla & almond extract: Adds depth and that classic panadería aroma.
- Food coloring: Traditional polvorones are pink, but you can use yellow, white, or rainbow sugar for variety.
Instructions
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- In a bowl, beat butter and powdered sugar until light and fluffy (about 2 minutes).
- Add vanilla, almond extract, salt, and baking powder.
- Gradually mix in flour until a soft dough forms.
- If dough feels sticky, chill it for 10–15 minutes.
Step 3: Shape the Cookies
- Roll dough into large balls (about 2 tablespoons each) or flatten slightly for classic panadería shape.
- Place on the prepared baking sheet, leaving space between cookies.
Step 4: Make the Pink Sugar
- In a small bowl, mix sugar, food coloring, and water until evenly tinted.
- Sprinkle or dip the tops of cookies in the colored sugar before baking.
Step 5: Bake
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition Facts (per cookie)
- Calories: 210
- Fat: 10g
- Carbohydrates: 26g
- Sugar: 14g
- Protein: 2g
Tips
- For a bakery-style look, make the cookies large and thick (about 3 inches across).
- Don’t overbake — polvorones should stay soft inside.
- Store in an airtight container for up to 1 week at room temperature.
- You can tint half the sugar pink and leave the rest white for a fun mix!
Variations
- Rainbow Polvorones: Divide the sugar into multiple bowls and color them in different shades.
- Chocolate Polvorones: Add 2 tbsp cocoa powder to the dough.
- Cinnamon Sugar Polvorones: Mix ground cinnamon into the pink sugar for a warm flavor twist.
