I made Pink Polvorones from a classic Mexican pastry recipe with a single surprising pantry swap that I’m finally sharing for Cinco de Mayo, baby showers, and weddings.

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I can’t get over how these Mexican Pink Cookies melt in your mouth. I make them when I want something a little fancy but not pretentious, they steal the show at Cinco de Mayo or a baby shower.

The secret pink pop comes from strawberry gelatin powder, and the buttery base uses unsalted butter that gives them a melt away crumb. Think Pink Polvorones with a modern twist, the kind of thing you’d find among Traditional Mexican Pastries but somehow lighter, more flirtatious.

I swear people ask me where I bought them, like I didn’t just bake them five minutes ago.

Ingredients

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Unsalted butter: mostly fat, adds richness and tender crumb, high calories, little nutrients.
Powdered sugar: pure carbs, very sweet, no fiber, makes cookies melt-in-mouth.
Strawberry gelatin: fruity pink color, lots of sugar, gives flavor and color.
All purpose flour: mostly carbs and some protein, gives structure and chew.
Cornstarch: pure starch, tenderizes crumb, no protein, adds delicate texture.
Pecans: toasted nuts, good fats, fiber and protein, crunchy, kinda decadent.
Vanilla extract: tiny calories, big aroma, rounds flavors, barely any nutrition.
Almond extract: optional, strong nutty flavor, use sparingly, does not add nutrients.
Salt: tiny amount brings out sweet and nut flavors, no real nutrition.

Ingredient Quantities

1 cup unsalted butter softened

3/4 cup powdered sugar plus 1 to 2 cups extra for rolling

1 teaspoon vanilla extract

1/2 teaspoon almond extract optional

1 package 3 ounce strawberry gelatin powder like Jell O

2 1/4 cups all purpose flour

1/2 cup cornstarch

1 cup finely chopped pecans toasted

1/4 teaspoon salt

How to Make this

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1. Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat.

2. If your pecans arent already toasted, spread them on the sheet and toast 5 to 7 minutes until fragrant, let cool, then finely chop so they mix evenly.

3. In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup powdered sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or a little longer by hand. Scrape the bowl, then add 1 teaspoon vanilla and 1/2 teaspoon almond extract if using and mix.

4. Add the entire 3 ounce package of strawberry gelatin powder and beat until it is fully incorporated and the mixture looks evenly pink.

5. Whisk together 2 1/4 cups all purpose flour, 1/2 cup cornstarch and 1/4 teaspoon salt, then gradually add to the butter mixture just until a soft dough forms. Dont overwork it or the cookies will get tough.

6. Fold in the 1 cup finely chopped toasted pecans until evenly distributed. If the dough feels too soft to handle, chill it in the fridge for 20 to 30 minutes so it firms up a bit.

7. Roll dough into about 1 inch balls (you should get roughly 36), place them on the prepared sheet about 1 inch apart. If dough cracks while rolling, a quick chill will fix it.

8. Bake at 325 F for 12 to 15 minutes, until the bottoms are set and the tops look matte but not browned. Let the cookies cool on the baking sheet for about 5 minutes.

9. While still warm, roll each cookie in powdered sugar (use the extra 1 to 2 cups), then transfer to a wire rack to cool completely and roll again in powdered sugar for a pretty, even coating. Store in an airtight container at room temp for a few days or freeze for longer.

Equipment Needed

1. Baking sheet (lined with parchment paper or a silicone baking mat)
2. Large mixing bowl
3. Hand mixer (or a sturdy wooden spoon if you wanna do it by hand)
4. Measuring cups and spoons
5. Whisk for the dry ingredients
6. Rubber spatula to scrape the bowl
7. Chef knife and cutting board or a small food processor for chopping pecans
8. Cookie scoop or a tablespoon to form 1 inch balls
9. Wire cooling rack for the final dusting and cooling

FAQ

Q: Why are they called Mexican Pink Cookies and where does the pink come from? A: The pink comes from the 3 oz strawberry gelatin packet added to the dough, it gives both color and flavor. The "Mexican" name just points to a variation on nutty, powdered sugar coated cookies popular in Mexican bakeries.

Q: How long and at what temp do I bake them? A: Bake at 350 F for about 12 to 14 minutes until edges look set but not browned. Let them cool 2 to 3 minutes then roll in powdered sugar so the sugar sticks but doesnt melt away.

Q: Can I skip or replace the gelatin for a vegetarian version? A: You can replace it with 2 to 3 tbsp freeze dried strawberry powder plus 1 tsp strawberry extract and a drop of red food coloring, the flavor wont be exactly the same but its close. Agar or vegan gelatin isnt a straight swap for dry dough so I dont recommend it.

Q: What if I have a nut allergy or dont like pecans? A: You can swap toasted almonds or walnuts 1 for 1, or omit nuts and add 1/2 cup extra cornstarch for tenderness. For a nut free crunch try toasted sunflower seeds finely chopped, just toast them first.

Q: Why is there cornstarch and extra powdered sugar in the recipe? A: Cornstarch keeps the cookies super tender and melt in your mouth. The extra 1 to 2 cups powdered sugar is for rolling the warm cookies so they get that classic snowy coating.

Q: How do I store or freeze them? A: Store in an airtight container at room temp for 3 to 4 days, in the fridge up to a week. Freeze baked cookies up to 3 months layered with parchment, or freeze shaped dough balls and bake from frozen adding a minute or two to bake time.

Mexican Pink Cookies Recipe Substitutions and Variations

Unsalted butter: use 1 cup salted butter instead (omit any extra salt), or swap 1:1 with solid coconut oil for a mild coconut note and slightly different texture.
Powdered sugar (for dough and rolling): make your own by blending granulated sugar with 1 tbsp cornstarch per cup until very fine (use this in place of store bought powdered sugar), or use store bought confectioners sugar but add a little extra cornstarch if dough seems sticky.
Strawberry gelatin powder (3 oz): replace with any 3 oz fruit gelatin like raspberry or cherry for a similar color and flavor, or use 3 to 4 tbsp freeze dried strawberry powder plus a little extra sugar if you want a more natural fruit taste.
Finely chopped pecans: swap with chopped walnuts or toasted almonds 1:1, or use 3/4 cup toasted sunflower seeds for a nut free option (texture will change a bit).

Pro Tips

1) Chill and freeze trick — if your dough feels sticky, chill it till firm then roll. You can also roll all the balls, freeze them on a sheet till solid, then store in a bag. Bake from frozen and add 2 to 4 minutes to the time so they keep their shape.

2) Toast and cut the pecans right before you mix them in, and let them cool completely. Chop them small but not dust, so you get little nutty bites instead of a mealy texture. Watch closely while toasting, they go from perfect to burnt super fast.

3) Prevent gritty spots by adding the strawberry gelatin slowly and beating well, or sift it with the dry ingredients first so it blends evenly. If you still feel tiny grains, scrape the bowl and beat longer, you want a smooth pink dough not speckles.

4) Powdered sugar coating tips: use a fine sifted powdered sugar and roll once warm then again when totally cool for that snowy look. Store cookies layered with parchment so the sugar stays put, and keep at room temp for a few days or freeze for longer.

Mexican Pink Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Pink Polvorones from a classic Mexican pastry recipe with a single surprising pantry swap that I’m finally sharing for Cinco de Mayo, baby showers, and weddings.

Servings

servings

Calories

137

kcal

Equipment: 1. Baking sheet (lined with parchment paper or a silicone baking mat)
2. Large mixing bowl
3. Hand mixer (or a sturdy wooden spoon if you wanna do it by hand)
4. Measuring cups and spoons
5. Whisk for the dry ingredients
6. Rubber spatula to scrape the bowl
7. Chef knife and cutting board or a small food processor for chopping pecans
8. Cookie scoop or a tablespoon to form 1 inch balls
9. Wire cooling rack for the final dusting and cooling

Ingredients

1 cup unsalted butter softened
3/4 cup powdered sugar plus 1 to 2 cups extra for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract optional
1 package 3 ounce strawberry gelatin powder like Jell O
2 1/4 cups all purpose flour
1/2 cup cornstarch
1 cup finely chopped pecans toasted
1/4 teaspoon salt

Directions

Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat.
If your pecans arent already toasted, spread them on the sheet and toast 5 to 7 minutes until fragrant, let cool, then finely chop so they mix evenly.
In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup powdered sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or a little longer by hand. Scrape the bowl, then add 1 teaspoon vanilla and 1/2 teaspoon almond extract if using and mix.
Add the entire 3 ounce package of strawberry gelatin powder and beat until it is fully incorporated and the mixture looks evenly pink.
Whisk together 2 1/4 cups all purpose flour, 1/2 cup cornstarch and 1/4 teaspoon salt, then gradually add to the butter mixture just until a soft dough forms. Dont overwork it or the cookies will get tough.
Fold in the 1 cup finely chopped toasted pecans until evenly distributed. If the dough feels too soft to handle, chill it in the fridge for 20 to 30 minutes so it firms up a bit.
Roll dough into about 1 inch balls (you should get roughly 36), place them on the prepared sheet about 1 inch apart. If dough cracks while rolling, a quick chill will fix it.
Bake at 325 F for 12 to 15 minutes, until the bottoms are set and the tops look matte but not browned. Let the cookies cool on the baking sheet for about 5 minutes.
While still warm, roll each cookie in powdered sugar (use the extra 1 to 2 cups), then transfer to a wire rack to cool completely and roll again in powdered sugar for a pretty, even coating. Store in an airtight container at room temp for a few days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.