Utah’s Pink Sugar Cookies

Why You’ll Love This Recipe

I enjoy making these cookies because they are simple but incredibly satisfying. The dough comes together quickly, and the cookies bake in just a few minutes. The combination of butter, powdered sugar, and a hint of almond extract gives the cookies their signature flavor. I also like how the thick pink frosting turns them into a bakery-style treat that looks just as good as it tastes.

Ingredients

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

For the cookies

• 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 vanilla extract

• 1/2 teaspoon 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 almond extract

• Pink gel food coloring

Directions

1. I preheat the oven to 350°F (175°C).

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

3. I mix in the egg, vanilla extract, and almond extract until fully incorporated.

4. In a separate bowl, I combine the flour, baking powder, baking soda, and salt.

5. I gradually mix the dry ingredients into the wet mixture until a soft cookie dough forms.

6. I line a baking sheet with parchment paper and form large balls of dough, about three tablespoons each.

7. I place the dough balls on the baking sheet with enough space between them. Using the bottom of a glass dipped in sugar, I gently press each ball into a thick round about 1/2 inch thick.

8. I chill the baking sheet for about 10 minutes before baking.

9. I bake the cookies for about 8 minutes. I remove them before they turn golden and allow them to cool on the baking sheet for about 30 minutes.

10. To make the frosting, I cream the butter in a mixing bowl, then mix in two cups of powdered sugar and the milk.

11. I gradually add the remaining powdered sugar and whip the frosting until smooth and fluffy.

12. I mix in the almond extract and a few drops of pink gel food coloring until I reach a soft pink color.

13. I generously spread the frosting on top of each cooled cookie using a spatula.

Servings and timing

This recipe makes 8 large cookies. I usually spend about 15 minutes preparing the dough, about 8 minutes baking, and around 10 minutes preparing the frosting, bringing the total time to about 35 minutes.

Variations

I like experimenting with different flavors when making these cookies. Sometimes I replace the almond extract with lemon extract for a citrus twist. I also enjoy adding a little vanilla bean paste to the frosting for a richer flavor. When I want to change the appearance, I tint the frosting different pastel colors or add sprinkles on top for a festive touch.

storage/reheating

I store these cookies in an airtight container in the refrigerator for up to 5 days. I actually prefer keeping them chilled because it helps the frosting stay firm and keeps the cookies dense and soft. If I want them slightly softer, 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 maintain their dense texture and keeps the frosting firm. It also enhances the flavor and gives them their signature bakery-style finish.

Can I make the cookie dough ahead of time?

Yes, I often prepare the dough ahead and refrigerate it for up to 24 hours before baking.

Can I freeze these cookies?

Yes, I can freeze the baked cookies without frosting for up to 2 months. I thaw them and frost them before serving.

Why do these cookies use both oil and butter?

I like this combination because the butter adds flavor while the oil helps create the soft, dense texture that makes these cookies unique.

How do I get the classic cookie shape?

I press the dough with the bottom of a glass dipped in sugar instead of using my hands. This creates the slightly textured edges that are typical of these cookies.

Conclusion

I enjoy making Utah’s Pink Sugar Cookies because they are simple, nostalgic, and incredibly delicious. The thick, chewy cookie base combined with the sweet almond frosting creates a bakery-style treat that stands out from traditional sugar cookies. Chilled and generously frosted, these cookies are a fun dessert that always feels special.