Indulge your sweet tooth and add a splash of color to your dessert table with these delightful Pink Velvet Sugar Cookies topped with creamy Ermine Frosting. Perfect for festive occasions, romantic dinners, or simply as a treat to brighten your day, these cookies are a surefire hit. Whether you’re an experienced baker or a novice in the kitchen, this recipe is straightforward and fun to make. Let’s dive into the delicious world of Pink Velvet Sugar Cookies!

Why You’ll Love This Recipe

These cookies are ideal for anyone who loves the delicate, velvety texture of classic sugar cookies but wants to add a bit of flair. The pink hue makes them perfect for Valentine’s Day, baby showers, birthday parties, or any occasion that calls for a touch of elegance and whimsy. The ermine frosting, a cooked flour frosting, is a luscious and less-sweet alternative to buttercream, providing a perfect balance to the sugary cookie.

Ingredients

For the Pink Velvet Sugar Cookies:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 tablespoons milk
• Red food coloring

For the Ermine Frosting:

• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper
• Saucepan
• Whisk
• Cooling rack
• Piping bag (optional)

Directions

Making the Pink Velvet Sugar Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add Wet Ingredients: Beat in the egg, vanilla extract, almond extract (if using), and milk until well combined.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Add a few drops of red food coloring until you achieve the desired shade of pink.
6. Shape Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place on the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly puffed. Do not overbake; the cookies should remain soft. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Making the Ermine Frosting

1. Cook Flour and Milk: In a small saucepan, whisk together the flour and milk over medium heat. Cook, whisking constantly, until the mixture thickens and resembles a thick paste. This will take about 5-7 minutes.
2. Cool Mixture: Remove from heat and transfer the mixture to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Combine Frosting Ingredients: Gradually add the cooled flour mixture to the butter and sugar, beating well after each addition. Beat in the vanilla extract. Continue to beat until the frosting is light and fluffy, about 3-5 minutes.

Assembling the Cookies

1. Frost the Cookies: Once the cookies have completely cooled, spread or pipe the ermine frosting onto the tops of each cookie. If desired, add sprinkles or edible glitter for extra decoration.

Notes and Tips

• Room Temperature Ingredients: Make sure your butter, egg, and milk are at room temperature for easier mixing and better consistency.
• Food Coloring: Gel food coloring works best for a vibrant pink color without altering the consistency of the dough.
• Chilling the Dough: If the dough feels too soft to handle, chill it in the refrigerator for 20-30 minutes before baking.

Storage

Store the Pink Velvet Sugar Cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag.

Variations and Substitutions

• Flavor Variations: Experiment with different extracts in the cookie dough, such as peppermint or lemon, for a unique twist.
• Color Variations: Change up the color for different occasions. Use blue or green food coloring for themed events or holidays.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

FAQ

Can I use a different type of frosting?

Yes, you can use buttercream, cream cheese frosting, or any of your favorite frostings if you prefer. Ermine frosting is a great choice for its light and fluffy texture, but feel free to experiment.

Can I make the cookies ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 48 hours before baking. You can also bake the cookies and freeze them unfrosted, then frost them when ready to serve.

What if I don’t have almond extract?

Almond extract is optional in this recipe. If you don’t have it or don’t prefer its flavor, you can simply omit it without any issues.

Pairings

These Pink Velvet Sugar Cookies pair wonderfully with a cup of tea or coffee. For a festive touch, serve them alongside a glass of chilled sparkling wine or a fruity punch.

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