Utah’s Pink Sugar Cookies

Why You’ll Love This Recipe

I love this recipe because the cookies have a soft and chewy texture while still holding their shape beautifully. The combination of butter, vegetable oil, and powdered sugar creates a rich dough that bakes into thick cookies. I also enjoy the sweet almond-flavored frosting, which adds a creamy finish and gives the cookies their signature pink look.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened

• 1/4 cup vegetable oil

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

• 1 egg

• 1/2 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

For the frosting

• 1/2 cup unsalted butter, softened

• 6 1/2 cups powdered sugar

• 2 1/2 tablespoons milk

• 1 teaspoon pure almond extract

• pink gel food coloring

Directions

I begin by preheating the oven to 350°F and preparing a baking sheet with parchment paper.

In a large mixing bowl, I cream together the butter, vegetable oil, granulated sugar, and powdered sugar until the mixture becomes smooth and well combined.

Next, I mix in the egg, vanilla extract, and almond extract until everything is fully blended.

In a separate bowl, I combine the flour, baking powder, baking soda, and salt. I gradually mix these dry ingredients into the wet ingredients until a soft dough forms.

I form large dough balls, about three tablespoons each, and roll them into smooth balls. I place them on the prepared baking sheet, leaving enough space between each one.

Using the bottom of a glass dipped in granulated sugar, I gently press each dough ball down until it is about 1/2 inch thick.

I chill the baking sheet with the pressed cookies in the refrigerator for about 10 minutes before baking.

Then I bake the cookies for about 8 minutes. Once baked, I allow them to cool on the baking sheet for about 30 minutes.

While the cookies cool, I prepare the frosting. I cream the butter in a mixing bowl and then add two cups of powdered sugar and the milk.

I gradually add the remaining powdered sugar and mix until the frosting becomes thick and smooth. I increase the mixer speed briefly to make the frosting light and creamy.

Finally, I add one or two drops of pink food coloring and mix until I achieve the desired light pink color.

Once the cookies are completely cooled, I spread a generous layer of frosting over each cookie using a flat spatula.

Servings And Timing

This recipe makes about 8 large cookies. I usually spend around 20 minutes preparing the dough and frosting, about 8 minutes baking the cookies, and about 30 minutes allowing them to cool before frosting. The total time comes to approximately 1 hour.

Variations

Sometimes I like adding a little lemon zest to the frosting for a brighter flavor. I also enjoy making smaller cookies if I want more servings for a gathering. Another variation I occasionally make is replacing the almond extract with additional vanilla for a milder flavor. When I want a decorative finish, I sprinkle a few colored sugar crystals over the frosting.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 4 days. They are traditionally served chilled, which helps the frosting set nicely and gives the cookies their signature texture. If I prefer a softer texture, I let them sit at room temperature for a few minutes before serving.

FAQs

Why are Utah pink cookies served cold?

I find that chilling the cookies helps the frosting firm up and gives them the classic texture that many Utah bakeries are known for.

Can I make the cookies smaller?

I sometimes make smaller portions using about one tablespoon of dough instead of three. I simply reduce the baking time slightly.

What does almond extract add to the cookies?

I like how almond extract adds a subtle sweet and nutty flavor that makes these cookies taste more distinctive.

Can I freeze pink sugar cookies?

I can freeze the unfrosted cookies for up to 2 months. When ready to serve, I thaw them and add fresh frosting.

Do I have to use pink food coloring?

I can skip the coloring if I want a natural look. The cookies will taste the same even without the pink color.

Conclusion

I enjoy making these Utah pink sugar cookies because they combine a soft, rich cookie with a smooth almond frosting that makes them instantly recognizable. The chilled serving style and bright pink topping make them feel fun and nostalgic. It is a recipe I like to prepare whenever I want to recreate a popular bakery treat right at home.

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